- 4
- 20 mins
- 20 mins
4.2/5
(15 Votes)
Ingredients
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1 cup milk
- 1/2 cup shredded CRACKER BARREL Vermont Sharp-White Cheddar Cheese
- 1/2 cup KRAFT Shredded Parmesan Cheese, divided
- 1/4 tsp. pepper
- 4 slices sourdough bread, toasted
- 1 pkg. (7-1/2 oz.) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
- 2 plum tomatoes, each cut into 4 slices
- 4 slices OSCAR MAYER Bacon, cooked, broken in half
Preparation
Step 1
HEAT broiler.
MELT butter in small saucepan on low heat. Add flour; whisk until blended. Gradually whisk in milk. Cook on medium heat 4 min. or until thickened and bubbly, stirring constantly. Add cheddar, 1/4 cup Parmesan and pepper; cook and stir 1 min. or until cheddar is melted and sauce is well blended.
PLACE toast slices in single layer in 13x9-inch baking dish; top with turkey. Pour sauce over sandwiches; top with tomatoes and remaining Parmesan.
BROIL 3 min. or until sauce is lightly browned and heated through. Top with bacon.