Because everything.
And if worrying about our future isn't enough, you can also worry about the calories in this ooey, gooey, cheesy wonder: 674 calories and 41 grams of fat per serving. Oy!
Recipe
5 Tablespoons butter, divided
8 oz. white mushrooms, trimmed and sliced thin
1 shallot, minced
1/2 teaspoon salt
1/4 cup all-purpose flour
2 cups whole milk
8 oz. sharp cheddar cheese, shredded (2 cups), divided
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
4 thick slices of rustic type bread
8 oz. thinly sliced smoked turkey
8 oz. thinly sliced ham
2 tomatoes, sliced thin, patted dry
- Melt 1 Tablespoon butter in large saucepan over medium-high heat. Add mushrooms, shallot and salt, and cook, stirring occasionally, until well-browned, 5 to 7 minutes. Transfer to bowl.
- Melt remaining 4 Tablespoons butter (you can use the same saucepan) over medium heat. Stir in flour and cook for 1 minute. Reduce heat to low and cook for 1 minute. Slowly whisk in milk and cook bring to simmer. Reduce heat to low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Off heat stir in 1/2 cup cheddar, Worcestershire sauce, and pepper; set aside.
- Adjust oven rack 5 inches from broiler element, and heat broiler. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Toast bread slices in toaster or arrange on prepared baking sheet and broil until toasted. 1/1/2 minutes per side.
- Divide mushroom mixture among toasted bread slices. Arrange 2 ounces turkey, 2 ounce ham and 2 slices tomato over mushrooms on each slice of toast. Spoon 1/2 cup cheese sauce evenly over each sandwich and sprinkle with remaining 1 1/2 cups cheddar. Broil until cheddar is browned., 3 to 5 minutes. let cool 5 minutes before serving.
Original recipe credited to Mayfair Hotel in St. Louis, circa 1920s. This recipe copied from the St. Louis Post Dispatch, who copied it from Cook's Country.
