Kentucky Hot Brown

Photo: Oxmoor House
Hailing from The Brown Hotel in Louisville, this dish was created during the roaring ’20s as a wee-hours-of-the-morning, post-dancing snack. In this lightened version, We've kept the bacon, thick toast, and cheese sauce, which will surely put a smile on your face, any time of the day or night.

Yield:

Serves 2 (serving size: 1 open-faced sandwich)

Recipe from

Recipe Time

Total: 11 Minutes

Nutritional Information

Calories 331
Fat 12 g
Satfat 6.5 g
Monofat 3.2 g
Polyfat 2.2 g
Protein 24 g
Carbohydrate 31 g
Fiber 1.6 g
Cholesterol 48 mg
Iron 2.2 mg
Sodium 868 mg
Calcium 409 mg

Ingredients

Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
Sandwiches:
3 ounces sliced oven-roasted turkey breast, warmed
2 (1 1/2-ounce) slices white bread, toasted
1/4 teaspoon paprika
2 bacon slices, cooked and drained
2 tablespoons chopped fresh parsley
1 plum tomato, cut into 4 wedges

Preparation

1. To prepare sauce, melt butter in a medium saucepan. Add flour, stirring well with a whisk. Gradually add milk, pepper, and salt, stirring constantly with a whisk until blended. Place over medium heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; stir in cheese.

2. To prepare sandwiches, layer turkey slices evenly on toast slices; pour sauce evenly over turkey, and sprinkle evenly with paprika. Top with bacon, and sprinkle with parsley. Serve warm with tomato wedges.

Note:

Cooking Light Lighten Up, America!

October 2013