Ingredients:
1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup (4 ounces) shredded Dofino Creamy Havarti Cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

Cooking Directions:
In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in Dofino Creamy Havarti Cheese until melted. Remove from the heat. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° F for 10-12 minutes or until heated through. Sprinkle with parsley.

Makes 18 pieces