Rating: 3 stars
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A Kentucky classic gets a modern twist with a light but creamy cauliflower puree that stands in for the traditional cheese sauce.

Sidney Fry, MS, RD
This Story Originally Appeared On cookinglight.com

Gallery

Line T. Klein; Styling: Paige Hicks

Recipe Summary

hands-on:
32 mins
total:
32 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

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

  • 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.

Nutrition Facts

331 calories; fat 11.7g; saturated fat 5.5g; mono fat 3.4g; poly fat 1.4g; protein 33g; carbohydrates 24g; fiber 5g; cholesterol 78mg; iron 3mg; sodium 640mg; calcium 162mg.
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