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Try a new twist on the classic Kentucky Hot Brown sandwich recipe by serving it hot from the skillet with a slice of tomato.

Janice Elder, Charlotte, North Carolina
Recipe by Southern Living January 2007

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Recipe Summary

prep:
15 mins
bake:
27 mins
cook:
10 mins
total:
52 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Generously grease a 10-inch cast-iron skillet; heat in a 425° oven 5 minutes.

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  • Stir together cornbread mix and next 3 ingredients, and spoon evenly into hot skillet.

  • Bake at 425° for 8 to 10 minutes or just until light golden brown and set.

  • Melt butter in a medium saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in 2 cups milk, and cook, whisking constantly, 3 to 5 minutes or until mixture is smooth and thickened. Stir in Worcestershire sauce, next 3 ingredients, and 1/2 cup grated Parmesan cheese until blended. Remove from heat, and keep warm.

  • Spoon turkey evenly over cooked cornbread mixture in skillet, and top with warm Parmesan sauce. Sprinkle with remaining 1 cup Parmesan cheese and 1/2 cup bacon pieces.

  • Bake at 425° for 8 to 12 minutes or until bubbly and lightly browned. Top with tomato slices and remaining 1/2 cup bacon pieces. Sprinkle with parsley and Parmesan cheese, if desired. Serve immediately.

  • *2 cups quartered grape tomatoes may be substituted.

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