Open-Faced Chicken, Bacon and Cheddar Melts

By lorik

Use the larger center slices of a rustic white boule for this recipe.

Ingredients

• 8 8 8 slices bacon
• 2 2 2 tablespoons all-purpose flour
• 1 1/2 1 1/2 1/2 cups whole milk
• 4 4 4 ounces sharp cheddar cheese, grated (1 cup)
• 1 1 1 tablespoon Dijon mustard
• Salt and pepper
• 1/8 1/8 1/8 teaspoon cayenne pepper
• 4 4 slices 4 (1/2-inch-thick) slices rustic white bread, toasted
• 8 8 8 (1/4-inch-thick) tomato slices
• 10 10 10 ounces thinly sliced deli chicken breast

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with foil. Cook bacon in 12-inch nonstick skillet over medium heat until browned and crispy, about 15 minutes. Transfer to paper towel—lined plate. Pour off all but 2 tablespoons fat from skillet.

2. Stir flour into fat left in skillet and cook over medium heat for 1 minute. Whisk in milk and bring to simmer. Cook until thickened, 2 to 4 minutes. Remove from heat and whisk in ½ cup cheddar, mustard, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne until cheese is melted and sauce is uniform.

3. Place bread on prepared sheet. Top each slice with 2 slices tomato, 2½ ounces chicken, 2 slices bacon, ⅓ cup cheese sauce, and 2 tablespoons cheddar. Broil until tops are browned, about 2 minutes. Serve.

NUTRITIONAL INFORMATION
Per Serving (Serves 4)
Calories 667 Cholesterol 120 mg Fat 42 g Sodium 1233 mg Saturated 16 g Carbs 33 g Trans 0 g Dietary Fiber 4 g Monounsaturated 15 g Sugar 13 g Polyunsaturated 6 g Protein 37 g