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Hot Brown Sandwiches

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: 1 sandwich)
In 1923, this Louisville classic was created by Chef Fred Schmidt at the Brown Hotel. Rotisserie chicken breast makes a fine substitute for turkey.

Ingredients

  • Sauce:
  • 1 tablespoon butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 3/4 cups 1% low-fat milk
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese
  • 3 tablespoons grated fresh Parmesan cheese
  • 2 teaspoons Marsala or cream sherry
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground red pepper
  • Remaining ingredients:
  • 6 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm), toasted and cut in half diagonally
  • 3/4 pound shredded cooked turkey breast
  • 12 (1/4-inch-thick) slices tomato
  • 2 tablespoons grated fresh Parmesan cheese
  • 6 bacon slices, cooked and crumbled

Nutrition Information

  • calories 353
  • caloriesfromfat 29 %
  • fat 11.3 g
  • satfat 5.4 g
  • monofat 3.2 g
  • polyfat 0.7 g
  • protein 29.7 g
  • carbohydrate 31.7 g
  • fiber 1.7 g
  • cholesterol 75 mg
  • iron 3 mg
  • sodium 764 mg
  • calcium 260 mg

How to Make It

  1. Preheat broiler.

  2. To prepare sauce, melt butter in a medium saucepan over medium heat. Gradually add flour, stirring with a whisk; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes, stirring constantly. Add cheddar and next 7 ingredients (through red pepper), stirring until cheeses melt. Remove from heat.

  3. Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.