The Derby

Name: The Derby
Ingredients: 8 slices bacon, cut into lardons (strips); 2 tablespoons butter; 4 tablespoons all-purpose flour; 1 1/2 to 2 cups whole milk; 1/2 cup grated gruyere; 1/8 teaspoon grated nutmeg; Kosher salt and ground white pepper; Eight 1/4-inch slices sourdough bread, toasted; 8 slices beefsteak tomatoes; 2 pounds shaved mesquite deli turkey; 3 tablespoons chopped fresh parsley

11 ingredients

12 steps

Ingredients

8 slices bacon, cut into lardons (strips)
2 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 to 2 cups whole milk
1/2 cup grated gruyere
1/8 teaspoon grated nutmeg
Kosher salt and ground white pepper
Eight 1/4-inch slices sourdough bread, toasted
8 slices beefsteak tomatoes
2 pounds shaved mesquite deli turkey
3 tablespoons chopped fresh parsley

Directions

1

For the bacon: In a large skillet, scatter the lardons and turn on the heat to medium.
2

Cook until crisp.
3

Make sure to reserve 2 tablespoons of the bacon fat in the skillet.
4

Then drain the crispy lardons on a paper-towel-lined plate.
5

For the mornay sauce: In the same skillet, add the butter to the bacon fat and set over medium heat.
6

Add the flour and whisk until blonde, 2 to 3 minutes.
7

Slowly whisk in the milk until combined.
8

Add in the gruyere and nutmeg, and simmer until thick, 5 to 7 minutes.
9

Season with salt and white pepper.
10

For the sandwich build: On 4 of the slices of toast, layer 2 tomato slices, top with a quarter of the turkey and then the second slice of bread.
11

Ladle lots of mornay sauce over top.
12

Top with a nice pile of bacon and fresh parsley.