This is a recipe (or at least a food idea…not much of a recipe invovled) I got from my mother-in-law….no idea where she got it 🙂
It’s tasty, and a different twist on an open-faced sandwich. We don’t have it often, so I resurrected it this week as something different.
Open Faced Sandwiches with Bechamel Sauce
*Makes 4 sandwiches*
4 slices of a crusty bread — an italian, or portugese style, sliced on an angle
4 slices of white american cheese (can use other, this is the standard recipe)
approx 1/2 lb. thick-sliced homestyle ham (from a deli)
1 tomato, sliced
1/2 lb. bacon, cooked and drained
butter or margarine
Directions
– Preheat your broiler
– Lightly toast the bread slices and cover with a thin layer of butter or margarine
– Place toasted slices on a cookie sheet, butter-side up, and layer on the following in this order: ham, bacon, tomato, cheese
– Place in broiler and broil until cheese is melted and sandwich is hot
– Drizzle bechamel sauce (recipe below) over sandwiches just before serving
Bechamel Sauce
2 tbsp butter
2 tbsp flour
1 1/4 cups milk, heated
Directions
– Melt butter in a pan over medium heat
– Stir in flour and cook until paste bubbles, stirring constantly (about 2 minutes)
– Add hot milk, bring the mixture to a boil
– Add salt and pepper to taste, then continue to stir for 2-3 minutes over a lower heat, until desired thickness
– Remove from heat immediately
– To make this in advance, remove from heat and cover with wax paper to cool, preventing a film from covering the top. Then refrigerate. When ready to use, put back in a saucepan over medium/medium-low heat and re-heat. May need to add a bit of milk if it is too thick.
