Turkey Poulet

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
This recipe was originally invented at the Roosevelt Hotel in New Orleans, currently the Fairmont. Turkey Poulet was on the menu year-round, however legend says that the dish was created to use up the leftover turkey and ham from the holiday buffets. It became one of the most sought-after dishes at the Roosevelt.

Ingredients:
6 slices white bread, toasted
12 thin slices turkey breast
18 strips bacon, cooked crisp
12 thin slices ham
¼ pound butter
3 tbsps flour
1 pint half-and-half
½ cup thinly sliced green onions
salt and pepper to taste
¾ cup grated mild cheddar

Method:
On a large cookie sheet, place bread slices, side by side. Top each bread slice with two slices of turkey, 3 strips of bacon and two slices of ham. Cover with clear wrap and set aside. In a heavy bottom saucepan, melt butter over medium-high heat. Add green onions and cook for 3-5 minutes or until wilted. Add flour to create a white sauce, but do not brown. Add half-and-half and, using a wire whisk, blend until a smooth white sauce is achieved. The sauce should coat the back of a cooking spoon, but not be overly thick. When ready to serve, preheat oven to 375º F. Spoon equal amounts of white sauce over each open-faced sandwich. Sprinkle evenly with cheddar cheese. Bake until hot and bubbly and cheese is melted. Any remaining sauce may be served with the sandwiches.