Difficulty: Intermediate
Serves: 4
Total time: 1 hr 45 min
Preparation: 10 min
Resting time: 10 min
Cooking time: 1 hr 25 min

Egg-battered Bread, recipe below
Maple-Bourbon Roast Turkey Breast, recipe below, sliced into 1/4-inch thick pieces
Cheese Sauce, recipe below
1 cup sharp white Cheddar, grated
1/4 cup freshly grated Parmesan cheese
8 slices (1/4-inch thick) ripe tomato (from 2 tomatoes), sauted until lightly browned
8 slices bacon, cooked crisp
Fresh flat-leaf parsley, finely chopped, for garnish

Preheat your broiler.
Place the egg-coated bread on a baking sheet and warm briefly under the broiler for 20 seconds on each side.
Layer each bread slice with 2 to 3 slices of turkey, spoon the cheese sauce over, then sprinkle the Cheddar and Parmesan evenly. Broil until bubbly and golden on top.
Remove from oven and top each slice with 2 tomato slices and 2 bacon slices. Garnish with parsley and serve immediately, two open-faced sandwiches per person.

Egg-battered Bread:

4 large eggs
1/4 cup milk
Salt, to taste
8 slices (1/2-inch thick) day-old white bread, such as Pullman or Pain de mie
4 tablespoons butter
4 tablespoons vegetable oil

Whisk eggs, milk, and salt in a medium bowl. Submerge each bread slice in the mixture, allowing it to soak fully for about 30 seconds.

Heat half the butter and oil in a large nonstick skillet over medium-high heat. Cook 4 bread slices at once until golden brown on each side. Transfer to a baking sheet and repeat with remaining butter, oil, and bread.

Maple-Bourbon Roast Turkey Breast:

1/4 cup pure maple syrup
1 teaspoon Dijon mustard
2 tablespoons bourbon
Salt and freshly ground black pepper
1 turkey breast (4 to 5 pounds)
2 tablespoons soft unsalted butter

Preheat oven to 425F. Mix syrup, mustard, and bourbon with salt and plenty of freshly ground pepper. Set glaze aside.

Rub the turkey breast with butter, season generously with salt and pepper, and place in a small roasting pan. Roast for 15 minutes, then lower oven to 350F and continue cooking until a thermometer reads 155F in the thickest part (about 1 to 1 1/2 hours).

During the last 15 minutes, brush the breast with the glaze. Remove from oven, cover loosely with foil, and rest for 10 minutes before slicing into 1/4-inch thick pieces.

Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
3/4 cup sharp white Cheddar, grated
1/4 cup Parmesan, grated
A pinch of freshly grated nutmeg
Salt and freshly ground black pepper

In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually add milk, whisking constantly, bring to a boil, and cook until thickened and the flour taste is cooked out, about 4 to 5 minutes.

Stir in cheeses until melted. Season with nutmeg, salt, and pepper to taste.