• 1 C Whole milk
    • 1 Tbsp Unsalted butter
    • 4 tsp All purpose flour
    • 2 tsp Dijon mustard
    • 1/2 tsp Kosher salt
    • 1/2 tsp Worcestershire sauce
    • 1/3 C Cheddar cheese, shredded
    • 1/4 C Texas Pete® Medium Salsa
    • 4 slices White bread, lightly toasted
    • 1/2 lb Deli turkey, thinly sliced
    • 4 large slices Tomato
    • 1/2 C Bacon, cooked, coarsely chopped


    YIELD: 4 open-faced sandwiches
    PORTION (Serving Size): 1 sandwich

    1. Line a sheet pan with parchment paper; set aside. Preheat broiler.
    2. Bring milk just to a simmer in a small saucepan.
    3.  Melt butter in another small saucepan over medium heat. Add flour; whisk to form a roux. Cook the roux for 3 minutes, stirring constantly. Stir in the Dijon mustard.
    4.  Ladle the milk into the roux, whisking until smooth. Stir in salt and Worcestershire sauce. Simmer for 10 minutes.
    5.  Remove pan from heat and stir in cheese and Texas Pete® Medium Salsa.
    6.  Place toasted bread on prepared sheet pan. Divide turkey, tomato and bacon equally between toasted bread slices.
    7.  Pour 1/4 cup of sauce over each sandwich. Broil until hot and bubbly. Serve immediately

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