• Cooking Time:
  • Servings: 2 Dz
  • Preparation Time:



  • 24 pumpernickel party rye bread slices
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 1/2 cups (4 ounces) shredded sharp Cheddar cheese
  • 1 1/2 cups diced cooked turkey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 6 bacon slices, cooked, crumbled, and divided
  • 5 plum tomatoes, thinly sliced


  • Arrange bread slices on a lightly greased baking sheet.
  • Broil 6 inches from heat for 3 to 4 minutes.
  • Melt butter in a saucepan over low heat.
  • Add flour and cook, whisking constantly, until smooth.
  • Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly.
  • Add Cheddar cheese, whisking until cheese melts.
  • Stir in diced turkey, salt, and ground red pepper.
  • Top bread evenly with warm cheese-turkey mixture.
  • Sprinkle evenly with Parmesan cheese and half of bacon.
  • Bake at 500° for 2 minutes or until Parmesan is melted.
  • Top with tomato slices, and sprinkle evenly with remaining bacon.
  • To make ahead: Prepare the cheese-turkey mixture, cook the bacon, and grate the Parmesan the day before the party.
  • To reheat cheese mixture, place pan over low heat, stirring constantly, until smooth and warm.
  • Assemble and proceed as directed.

Categories: Appetizer 
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