Hot Browns

recipe
Sliced tomato, crumbled bacon, and savory cheddar cheese sauce smother shredded turkey in this open-faced sandwich. You can also use leftover chicken in place of the turkey. Broiling the sandwiches browns and melts the Parmesan cheese that tops them.

Yield:

6 servings (serving size: 2 open-faced sandwiches)

Recipe from

Cooking Light

Nutritional Information

Calories 440
Caloriesfromfat 30 %
Fat 14.9 g
Satfat 6.2 g
Monofat 4 g
Polyfat 1.6 g
Protein 34.6 g
Carbohydrate 44.3 g
Fiber 4.5 g
Cholesterol 79 mg
Iron 3.2 mg
Sodium 815 mg
Calcium 255 mg

Ingredients

Sauce:
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 cup 2% reduced-fat milk
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
Remaining ingredients:
12 (1-ounce) slices white bread, toasted
3 cups shredded cooked turkey (about 6 ounces)
12 (1/4-inch-thick) slices tomato
5 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Preheat broiler.

To prepare sauce, melt butter in a saucepan over medium heat; stir in flour, salt, paprika, and pepper. Cook the mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cheddar, Worcestershire, and mustard; stir with a whisk until smooth. Keep warm.

Arrange toast on a large baking sheet. Arrange turkey evenly over toast. Drizzle sauce evenly over turkey; top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan. Broil for 7 minutes or until thoroughly heated and lightly browned. Serve immediately.

Note:

May 2003
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