The Derby
Ingredients
- 8 slices bacon, cut into lardons (strips) ⓘ
- 2 tablespoons butter ⓘ
- 4 tablespoons all-purpose flour ⓘ
- 1 1/2 to 2 cups whole milk ⓘ
- 1/2 cup grated gruyere ⓘ
- 1/8 teaspoon grated nutmeg ⓘ
- Kosher salt and ground white pepper ⓘ
- Eight 1/4-inch slices sourdough bread, toasted ⓘ
- 8 slices beefsteak tomatoes ⓘ
- 2 pounds shaved mesquite deli turkey ⓘ
- 3 tablespoons chopped fresh parsley ⓘ
Instructions
- For the bacon: In a large skillet, scatter the lardons and turn on the heat to medium.
- Cook until crisp.
- Make sure to reserve 2 tablespoons of the bacon fat in the skillet.
- Then drain the crispy lardons on a paper-towel-lined plate.
- For the mornay sauce: In the same skillet, add the butter to the bacon fat and set over medium heat.
- Add the flour and whisk until blonde, 2 to 3 minutes.
- Slowly whisk in the milk until combined.
- Add in the gruyere and nutmeg, and simmer until thick, 5 to 7 minutes.
- Season with salt and white pepper.
- For the sandwich build: On 4 of the slices of toast, layer 2 tomato slices, top with a quarter of the turkey and then the second slice of bread.
- Ladle lots of mornay sauce over top.
- Top with a nice pile of bacon and fresh parsley.
Nutrition & Diet Analysis (per serving)
999
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).