2 teaspoons butter
1 shallot, finely chopped or 1/4 cup finely chopped onion
1 tablespoon flour
1 cup hot reduced-fat milk
3/4 cup shredded reduced-fat sharp cheddar cheese
1/8 teaspoon crushed red pepper flakes
Salt to taste
2 large slices sourdough bread, cut 3/4 inch thick
2 ounces sliced cooked roast beef
Melt butter in small pot. Add shallot. Cook over medium heat for 1 minute or until tender. Stir in flour to make a paste. Gradually stir in hot milk. Stir constantly until sauce is slightly thickened and lump-free. Reduce heat to low. Stir in cheese, 1/4 cup at a time. Cook until melted. Stir in red pepper flakes. Season with salt.
Place 1 slice of bread on each plate. Arrange 2 ounces roast beef over each bread slice. Spoon on some of cheese sauce; pass the remainder. Serve with knife and fork.
Makes 2 servings.
Per serving: 375 calories; 16 g fat (11 g saturated fat; 38 percent calories from fat); 26 g carbohydrates; 60 mg cholesterol; 1,244 mg sodium; 29 g protein; 1 g fiber.