The Derby

• 8 slices bacon, cut into lardons (strips)
• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 1/2 to 2 cups whole milk
• 1/2 cup grated gruyere
• 1/8 teaspoon grated nutmeg
• Kosher salt and ground white pepper
• Eight 1/4-inch slices sourdough bread, toasted
• 8 slices beefsteak tomatoes
• 2 pounds shaved mesquite deli turkey
• 3 tablespoons chopped fresh parsley

1. For the bacon: In a large skillet, scatter the lardons and turn on the heat to medium.
2. Cook until crisp.
3. Make sure to reserve 2 tablespoons of the bacon fat in the skillet.
4. Then drain the crispy lardons on a paper-towel-lined plate.
5. For the mornay sauce: In the same skillet, add the butter to the bacon fat and set over medium heat.
6. Add the flour and whisk until blonde, 2 to 3 minutes.
7. Slowly whisk in the milk until combined.
8. Add in the gruyere and nutmeg, and simmer until thick, 5 to 7 minutes.
9. Season with salt and white pepper.
10. For the sandwich build: On 4 of the slices of toast, layer 2 tomato slices, top with a quarter of the turkey and then the second slice of bread.
11. Ladle lots of mornay sauce over top.
12. Top with a nice pile of bacon and fresh parsley.

bacon, butter, allpurpose, milk, grated gruyere, nutmeg, kosher salt, bread, tomatoes, turkey, parsley

Taken from www.foodnetwork.com/recipes/jeff-mauro/the-derby-recipe.html (may not work)