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Louisville Hot Browns with Cauliflower Mornay

Photo: Line T. Klein; Styling: Paige Hicks
Hands-on time 32 mins
Total time 32 mins
Yield Serves 4 (serving size: 1 sandwich)
A Kentucky classic gets a modern twist with a light but creamy cauliflower puree that stands in for the traditional cheese sauce.

Ingredients

  • 1 1/2 cups chopped cauliflower
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1/3 cup 2% reduced-fat milk
  • 1 1/2 tablespoons unsalted butter
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
  • 4 (1 1/2-ounce) slices multigrain bread
  • 4 center-cut bacon slices, chopped
  • 12 ounces turkey breast cutlets (about 1/4 inch thick)
  • 4 (1/2-inch-thick) slices heirloom beefsteak tomatoes
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives

Nutrition Information

  • calories 331
  • fat 11.7 g
  • satfat 5.5 g
  • monofat 3.4 g
  • polyfat 1.4 g
  • protein 33 g
  • carbohydrate 24 g
  • fiber 5 g
  • cholesterol 78 mg
  • iron 3 mg
  • sodium 640 mg
  • calcium 162 mg

How to Make It

  1. Preheat broiler to high.

  2. Combine cauliflower and stock in a medium saucepan. Bring to a boil; cook 10 minutes or until tender. Place cauliflower mixture in a blender. Add milk, butter, 1/4 teaspoon pepper, salt, and cheese. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid; process until smooth.

  3. Place bread on a baking sheet. Broil 2 minutes or until toasted on one side.

  4. Cook bacon in a large ovenproof skillet over medium-high heat until crisp. Remove bacon with a slotted spoon. Sprinkle turkey with remaining 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan; let stand 5 minutes. Shred turkey into large pieces. Arrange bread slices in a single layer, toasted side down, in pan. Top bread slices evenly with turkey. Pour cauliflower mixture evenly over turkey; broil 3 minutes or until sauce begins to bubble. Top each serving with 1 tomato slice, one-fourth of the bacon, and herbs.