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

Arrange bread slices on a lightly greased baking sheet. Broil 6 inches from heat for 3-4 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, salt and ground red pepper.

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.

Can be made day ahead by preparing cheese-turkey mixture, cooking the bacon, and grating the Parmesan cheese. When ready to serve, reheat cheese mixture over low heat, stirring constantly until smooth and warm. Assemble and cook as directed.

Makes 2 dozen.