Hot Brown Sandwich

HOWARD L. PUCKETT

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 29%
  • Fat: 12.2g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 31.1g
  • Carbohydrate: 37.8g
  • Fiber: 2.2g
  • Cholesterol: 48mg
  • Iron: 3.1mg
  • Sodium: 1859mg
  • Calcium: 239mg

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

  1. Preheat oven to 450°.
  2. Place flour in a medium bowl. Gradually add milk and broth, stirring with a whisk until blended.
  3. 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.
  4. 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.
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