LOUISVILLE HOT BROWN
Country Living Flavors of Country Cookbook
by the Editors of Country Living
Early versions of this open-face Kentucky original were made with country ham.
Makes 6 Sandwiches
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded mild white Cheddar cheese (4 ounces)
• 1/4 cup grated Parmesan cheese
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 3 thick slices bacon
• 6 slices Italian ciabatta or other rustic bread, toasted
• 1/2 pound sliced roast turkey breast
• 1 large tomato, sliced
• 1/8 teaspoon ground black pepper
1. Make The Cheese Sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and cook the mixture, stirring constantly, for 3 minutes. Add the milk and continue to stir. Increase heat to medium-high and bring the mixture to a boil. Cook for 1 more minute. Remove saucepan from the heat and whisk in the cheeses, mustard, hot pepper sauce, and salt. Cover and keep warm.
2. Cook The Bacon: In a large skillet, cook the bacon over high heat until crisp and browned—4 to 6 minutes. Transfer the bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop and set aside.
3. Make The Sandwiches: Preheat the oven broiler. In a large ovenproof dish, arrange the toasted bread slices and layer them with the turkey and tomato slices. Sprinkle with pepper and spoon the cheese sauce on top. Place the sandwiches under the broiler and cook until the sauce begins to brown lightly—2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.
Nutrition information per sandwich—protein: 24.5 g; fat: 17 g; carbohydrate: 23.3 g; fiber: 1.1 g; sodium: 737 mg; cholesterol: 78.2 mg; calories: 347.