sliced cooked turkey
2 cans (10.5 ounce) cream of mushroom soup, condensed
1/2 cup water
1/2 cup shredded sharp Cheddar cheese
8 slices lightly cooked bacon
Place toast on baking sheets. Arrange sliced turkey on toast. Combine cream of mushroom soup with water; heat thoroughly. Spoon sauce over turkey slices; sprinkle with cheese. Top each sandwich with a slice of bacon. Put under broiler until cheese is melted and sandwiches are hot.
Makes 4 to 8 servings.