Open-Faced Chicken, Bacon, and Cheddar Melts
By Alli BerkeyPublished on April 24, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
8 slices bacon 2 tablespoons all-purpose flour 1 ½ cups whole milk 4 ounces sharp cheddar cheese, grated (1 cup)1 tablespoon Dijon mustard Salt and pepper ⅛ teaspoon cayenne pepper 4 (½-inch-thick) slices rustic white bread, toasted8 (¼-inch-thick) tomato slices10 ounces thinly sliced deli chicken breast
Before You Begin
Use the larger center slices of a rustic white boule for this recipe.
Instructions
- 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.
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
8 slices bacon
2 tablespoons all-purpose flour
1 ½ cups whole milk
4 ounces sharp cheddar cheese, grated (1 cup)
1 tablespoon Dijon mustard
Salt and pepper
⅛ teaspoon cayenne pepper
4 (½-inch-thick) slices rustic white bread, toasted
8 (¼-inch-thick) tomato slices
10 ounces thinly sliced deli chicken breast
Ingredients
8 slices bacon
2 tablespoons all-purpose flour
1 ½ cups whole milk
4 ounces sharp cheddar cheese, grated (1 cup)
1 tablespoon Dijon mustard
Salt and pepper
⅛ teaspoon cayenne pepper
4 (½-inch-thick) slices rustic white bread, toasted
8 (¼-inch-thick) tomato slices
10 ounces thinly sliced deli chicken breast
Ingredients
8 slices bacon
2 tablespoons all-purpose flour
1 ½ cups whole milk
4 ounces sharp cheddar cheese, grated (1 cup)
1 tablespoon Dijon mustard
Salt and pepper
⅛ teaspoon cayenne pepper
4 (½-inch-thick) slices rustic white bread, toasted
8 (¼-inch-thick) tomato slices
10 ounces thinly sliced deli chicken breast
Why This Recipe Works
Slathering on a simple, deeply seasoned cheese sauce elevates these melty open-faced sandwiches.
Before You Begin
Use the larger center slices of a rustic white boule for this recipe.
Instructions
- 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.
- 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.
- 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.
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