Kentucky Hot Browns
CATEGORY: Casserole- Meat
This Kentucky Derby "staple" was developed in the early 1900s by Chef Fred Schmidt of the Historic Brown Hotel in Louisville.  It quickly became synonymous with the Kentucky Derby.
6 ounces turkey breast, roasted, sliced
4 3/4" thick slices of toasted hearty, rustic white bread
8 slices tomato
4 slices bacon, cooked crisp and drained
4 ounces butter
4 ounces flour
1 1/2 cups cream
1/2 cup milk plus more if needed
1 cup Swiss cheese, grated

Heat butter and add flour- stirring constantly. Cook for approx 2 to 5 minutes. Whisk in cream and milk and stir until hot. Whisk in cheese and stir until melted. Season with salt and pepper. Simmer for 10 to 20 minutes, or until sauce is very thick and coats the back of a spoon. If sauce become too thick, add additional milk until sauce reaches desired consistency.
Place the toasted slices of rustic bread in an oven safe baking dish. Top with turkey and tomatoes. Cover liberally with sauce. Bake at 400° for 10 minutes or until bubbly. Top with bacon and serve.