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Hot Brown Sandwiches
From  Cooking Light

In 1923, this Louisville classic was created by Chef Fred Schmidt at the Brown Hotel. Rotisserie chicken breast makes a fine substitute for turkey.

Sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups 1% low-fat milk
1/2 cup (2 ounces) shredded sharp cheddar cheese
3 tablespoons grated fresh Parmesan cheese
2 teaspoons Marsala or cream sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground red pepper
 
Remaining ingredients:
6 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm), toasted and cut in half diagonally
3/4 pound shredded cooked turkey breast
12 (1/4-inch-thick) slices tomato
2 tablespoons grated fresh Parmesan cheese
6 bacon slices, cooked and crumbled

Preheat broiler.

To prepare sauce, melt butter in a medium saucepan over medium heat. Gradually add flour, stirring with a whisk; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes, stirring constantly. Add cheddar and next 7 ingredients (through red pepper), stirring until cheeses melt. Remove from heat.

Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.


Yield: 6 servings (serving size: 1 sandwich)

NUTRITION PER SERVING
CALORIES 353(29% from fat); FAT 11.3g (sat 5.4g,mono 3.2g,poly 0.7g); PROTEIN 29.7g; CHOLESTEROL 75mg; CALCIUM 260mg; SODIUM 764mg; FIBER 1.7g; IRON 3mg; CARBOHYDRATE 31.7g

Kathleen Kanen and Becky Luigart-Stayner
Cooking Light, MAY 2007
[[Category:Sandwich]]
[[Category:Lunch]]
[[Category:Chicken]]