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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
11 mins
Yield:
Serves 2 (serving size: 1 open-faced sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

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Nutrition Facts

331 calories; fat 12g; saturated fat 6.5g; mono fat 3.2g; poly fat 2.2g; protein 24g; carbohydrates 31g; fiber 1.6g; cholesterol 48mg; iron 2.2mg; sodium 868mg; calcium 409mg.
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