Southern Living APRIL 2002
Trim crusts from bread slices, and discard. Place bread on a baking sheet, and broil 3 inches from heat until toasted, turning once.
Arrange 2 bread slices in each of 4 lightly greased individual baking dishes. Top bread evenly with turkey. Pour hot Cheese Sauce evenly over turkey, and sprinkle with Parmesan cheese.
Broil 6 inches from heat 4 minutes or until bubbly and lightly browned; remove from oven. Top evenly with bacon and tomato. Serve immediately.
Note: A lightly greased 15- x 10-inch jellyroll pan may be substituted for individual baking dishes. Arrange bread slices evenly in bottom of pan. Top evenly with turkey and Cheese Sauce; sprinkle with Parmesan cheese. Proceed with recipe as directed.
Biscuit Hot Browns: Bake 4 large frozen biscuits according to package directions. Split biscuits in half, and toast. Substitute biscuit for bread, and proceed with recipe as directed.
Southwestern Hot Browns: Substitute 4 large, thick cornbread squares, split and toasted, for bread slices. Sprinkle 1 (4.5-ounce) can chopped green chiles evenly over turkey before adding Cheese Sauce. Sprinkle 1 cup (4 ounces) shredded sharp Cheddar cheese evenly over sauce. Proceed with recipe as directed.
Hot Browns with Fried Cheese Grits: Prepare 1 cup regular grits according to package directions. Stir in 1 cp (4 ounces) shredded extra-sharp Cheddar cheese until melted. Pour hot cooked grits into a greased 9-inch square pan. Cover and chill 8 hours or until firm. Invert onto a cutting board, and cut into 4 squares. Cut each square into 4 triangles. Fry grits, in batches, in 2 tablespoons hot vegetable oil in a large nonstrick skillet over medium-high heat 2 minutes on each side or untl golden brown. Remve from pan, and set aside. Cook 2 large diced sweet onions and 1 tablespoon sugar in 2 tablespons hot oil in skillet over medium-high heat, stirring constantly, 20 minutes or until deep golden brown. Arrange 4 grits triangles in a single layer in a lightly greased individual baking dish; top with turkey, sautèed onion, and Cheese Sauce. Repeat with remaining grits triangles, turkey, onion, and Cheese Sauce. Proceed with recipe as directed.
Go to full version of