8 slices toasted white bread
Sliced cooked turkey
2 cans (10.5 oz each) 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 or arrange on individual ovenproof plates, 2 slices per person. 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.