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Kentucky-Style Hot Brown Sandwiches

  • 18minutes

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Source: southernfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 to 8 slices bacon

  2. 6 slices ciabatta bread or other thick crusty bread

  3. 2 tablespoons butter

  4. 2 tablespoons all-purpose flour

  5. 1/2 teaspoon Creole seasoning or seasoned salt

  6. 1 1/2 cups milk, low fat is fine

  7. 1 cup shredded sharp or mild Cheddar cheese

  8. 1/2 cup shredded Parmesan cheese or about 1/4 cup grated Parmesan cheese

  9. 4 teaspoons Dijon mustard or similar gourmet mustard

  10. 1/2 to 1 teaspoon hot sauce, such as Tabasco, Texas Pete's, etc.

  11. 8 to 12 ounces thinly sliced turkey breast

  12. 2 medium tomatoes, thinly sliced

  13. freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Cook the bacon until crisp; drain on paper towels then crumble.

  2. Toast the ciabatta bread and set aside.

  3. In a medium saucepan over medium heat, melt butter. Stir in flour and Creole seasoning until blended and bubbly. Gradually stir in the milk. Cook, stirring, until the mixture begins to simmer. Simmer, stirring, for 1 minute. Add the cheeses, mustard, and hot sauce. Remove from heat. Taste and add more Creole seasoning or salt, as needed. Cover and keep warm.

  4. Heat the broiler.

  5. Arrange the toasted bread on a baking pan. Top each slice of bread with turkey, then arrange tomato slices over the turkey. Sprinkle with freshly ground pepper, then spoon cheese sauce over the tomatoes.

  6. Put the open-faced sandwiches under the broiler and broil just until the cheese sauce begins to bubble and brown, about 2 to 3 minutes. Remove from the oven and sprinkle with bacon. Serve hot.

  7. Serves 4 to 6.

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