Hot chicken sandwiches

Ingredients:

• 5 slices of bacon
• 1 small onion, chopped
• 2 tablespoons of wheat flour
• 1 1/4 cups milk
• 1 1/4 cups lightly salted chicken broth
• 1 1/4 cups grated Monterey Jack cheese
• Salt and freshly ground pepper
• 4 slices white bread, toasted
• Dijon mustard
• 1 tomato, sliced
• 3 cups sliced ​​fried chicken
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to broil. Fry the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels and drain. Reserve 1 tablespoon of the rendered fat in the skillet and discard the rest.
2. Prepare the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for another minute. Increase the heat to medium-high, pour in the milk and chicken broth, and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens slightly, about 6 minutes. Remove from the heat and stir in 1 cup of cheese. Season with salt and pepper.
3. Spread white bread mustard and place on a baking sheet. Then pour a little sauce over the chicken and arrange the tomatoes on top. Toss the chicken with the remaining sauce and place it on top of the tomatoes, sprinkle with the remaining cheese. Place the baking sheet with the sandwiches in the top rack of the oven and bake until golden brown.
4. Place sandwiches on plates and sprinkle with bacon and parsley.