Photo: Line T. Klein; Styling: Paige Hicks
Hands-on Time
32 Mins
Total Time
32 Mins
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.

How to Make It

Step 1

Preheat broiler to high.

Step 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.

Step 3

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

Step 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.

You May Like

Ratings & Reviews

sukeedog's Review

July 12, 2014
Decent but the sauce tastes much more like cauliflower than it does cheese. I'd adjust that ratio in the future - the difference in calories/fat/etc would be worth it, in my opinion.