Hot Browns, sandwiches that are a cross between grilled cheese and BLT, were created at the Brown Hotel in Louisville, Kentucky, in the 1930s. This version uses English muffins instead of regular bread.
4 English muffins, split and toasted
1 teaspoon butter
1 1/2 tablespoons all-purpose flour
1 cup 2% low-fat milk
1 cup turkey gravy
Dash of ground red pepper
1 cup chopped cooked turkey
2 slices Canadian bacon, cut into thin strips
8 (1/4-inch-thick) slices tomato
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
How to Make It
Arrange English muffin halves in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
Melt butter in a small saucepan over medium heat. Add flour, and stir with a whisk until combined. Gradually add milk, stirring with a whisk until blended. Cook for 2 minutes or until bubbly and slightly thick, stirring constantly with a whisk. Add gravy and red pepper; cook 1 minute or until thoroughly heated, stirring constantly. Add turkey, and stir gently to combine.
Spoon turkey mixture evenly over muffin halves; sprinkle evenly with bacon. Broil 5 minutes or until the top is lightly browned. Remove from oven. Place 1 tomato slice over each muffin half, and sprinkle evenly with Parmesan cheese. Broil 1 minute or until the cheese is lightly browned. Sprinkle with black pepper.