- 1 bacon, lb package of thick-cut
- 4 tablespoons butter
- 1/2 cup onion, finely diced yellow
- 1 clove garlic, minced
- 5 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup coffee, brewed
- 1 tablespoon paprika
- 1 teaspoon black pepper, ground
- 1/2 teaspoon cayenne
- 1/4 cup cream
- 2 1/4 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups cheddar cheese, (about 6 ounces) shredded sharp white
- 1/4 cup Parmigiano-Reggiano cheese, grated
- Few dashes of hot sauce
- Leftover biscuits
- turkey, Leftover
BAKE THE BACON: Preheat the oven to 425°. Arrange the bacon on a rack set over a baking sheet. Cook until golden and crisp, about 30 minutes.
MAKE THE GRAVY: In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute until translucent, about 5 minutes; stir in the flour and cook, stirring continuously, until roux is a rich caramel color and smells nutty, about 5 more minutes. Add the stock, coffee, paprika, black pepper and cayenne and cook, stirring occasionally, until thickened, about 15 minutes; stir in the cream and season to taste with salt.
MAKE THE CHEESE SAUCE: In a small saucepan, bring the milk to a simmer. In a medium saucepan, melt the butter. Add the flour and whisk over medium heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove the pan from the heat and whisk in the sharp white cheddar and Parmigiano-Reggiano until melted. Stir in the hot sauce and season with salt and pepper.
BUILD THE SANDWICHES: Top each biscuit with some turkey, cheese sauce, gravy and bacon.