Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

In 1923, this Louisville classic was created by Chef Fred Schmidt at the Brown Hotel. Rotisserie chicken breast makes a fine substitute for turkey.

Kathleen Kanen and Becky Luigart-Stayner
Recipe by Cooking Light May 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

Nutrition Facts

353 calories; calories from fat 29%; fat 11.3g; saturated fat 5.4g; mono fat 3.2g; poly fat 0.7g; protein 29.7g; carbohydrates 31.7g; fiber 1.7g; cholesterol 75mg; iron 3mg; sodium 764mg; calcium 260mg.
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