Hot Brown Sandwich

Recipe from

Cooking Light

Nutritional Information

Calories 375
Caloriesfromfat 29 %
Fat 12.2 g
Satfat 4.8 g
Monofat 4.3 g
Polyfat 2.1 g
Protein 31.1 g
Carbohydrate 37.8 g
Fiber 2.2 g
Cholesterol 48 mg
Iron 3.1 mg
Sodium 1859 mg
Calcium 239 mg

Ingredients

6 tablespoons all-purpose flour
1/3 cup 2% low-fat milk
2 (10 1/2-ounce) cans low-salt chicken broth
1 tablespoon reduced-calorie stick margarine
1/2 cup (2 ounces) preshredded fresh Parmesan cheese, divided
1 1/2 tablespoons sherry
8 (3/4-ounce) slices wheat bread, toasted
1 pound shaved oven-roasted fat-free deli turkey breast
8 (1/4-inch-thick) slices tomato
8 teaspoons crumbled real bacon bits
Freshly ground pepper

Preparation

Preheat oven to 450°.

Place flour in a medium bowl. Gradually add milk and broth, stirring with a whisk until blended.

Melt margarine in a medium saucepan over medium heat; stir in chicken broth mixture. Cook 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add 1/4 cup cheese; cook 1 minute. (Cheese will not completely melt.) Remove from heat; stir in sherry.

Slice each toasted bread slice in half diagonally. Arrange 4 toast triangles on a baking sheet, overlapping triangles. Top each with 3 ounces turkey, about 3/4 cup cheese sauce, 2 tomato slices, 2 teaspoons bacon bits, and 1 tablespoon remaining cheese. Repeat procedure with remaining ingredients to make 4 sandwiches. Bake at 450° in the upper third of the oven for 8 minutes or until thoroughly heated. Sprinkle with pepper.

October 1996
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