23 pumpernickel party rye bread slices
3 tbsp. butter
3 tbsp. all-purpose flour
1 c. milk
1 1/2 c. (6 oz.) shredded sharp Cheddar cheese
1 1/2 c. diced turkey
1/4 tsp. salt
1 c. freshly grated Parmesan cheese
5 plum tomatoes, thinly sliced
6 bacon slices, cooked, crumbled and divided

Arrange bread slices on a lightly greased baking sheet. Broil 6-inches from heat 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 and salt. Top bread evenly with warm cheese-turkey mixture. Sprinkle evenly with Parmesan cheese and half of bacon.

Bake at 500°F for 2 minutes or until Parmesan is melted. Top with tomato slices and sprinkle evenly with remaining bacon.

Yield: 24 slices.