Cream Sauce: Melt butter in deep pan and add flour, stirring constantly.
Add chicken broth and then hot milk, stirring all the while.
Add cheese and salt. Bring
to boil, then cook slowly for 20 minutes, still stirring.
Cool to lukewarm.
Beat with wire whip until smooth before using.
For each sandwich: Heat oven to 450 degrees F.
In each flat, individual ovenproof casserole dish, place 1 slice of toast and
top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely
with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan
cheese and paprika.
Bake for 10 to 15 minutes or until golden brown.
Source: Frank Blandi, Pittsburgh, Pennsylvania – 1934