English Muffin Hot Browns
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.
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- Calories: 326
- Calories from fat: 24%
- Fat: 8.8g
- Saturated fat: 3.7g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 1.6g
- Protein: 23.9g
- Carbohydrate: 36.6g
- Fiber: 2.3g
- Cholesterol: 46mg
- Iron: 3mg
- Sodium: 967mg
- Calcium: 257mg
- 4 English muffins, split and toasted
- Cooking spray
- 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
- Preheat broiler.
- 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.
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