This recipe takes quite a bit of work, particularly if you don't use precooked meat. Also, the salt content is CRAZY--it gets really salty really fast from just the bacon and ham, so I would highly recommend not adding salt to any component and then seeing how it turns out. One time I used canned chicken and also the recommended garlic salt and that was far too much. I also add riced cauliflower for texture and fresh spinach to the sauce to get some veggies in there, and those accent the richness of the sauce really well. I also like to mix different cheeses rather than using all swiss--swiss is definitely a good call, but my husband and I like it better with a mix of swiss and parmesan at least, if not some mozzerella as well. I'm planning to make it to share this week for Pascha because it is just so decadent.
