- 3 slices of thick cut Italian Bread
- 2-3 slices of deli turkey
- 1/3 cup cherry tomatoes
- ½ cup of cooked bacon bits
- 2 cups chicken stock
- 2 cups cheddar cheese
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons Bertman Great Lakes Dortmunder Beer Mustard
- 1 tablespoon parsley
- 2 tablespoons butter
Bring chicken stock to a boil and add cheddar cheese. Once mixed, blend the chicken stock mixture with a standing or stick blender. Once blended, return the mixture to medium heat. Combine cornstarch with water and stir into cheese mixture. Blend the mixture once more return to medium heat. Bring to boil and mix with Bertman Great Lakes Dortmunder Beer Mustard.
Cook bacon and chop into small bits. Set bacon grease aside. Cut cherry tomatoes into halves and sauté in bacon grease. Toast bread with butter and then top with deli turkey. Top with bacon bits and tomatoes and finish by adding cheese sauce. Garnish with parsley.
Submitted by Chef Matt Stockman – Shale Tavern & Grille