Hot Brown Sandwiches: Difference between revisions
No edit summary |
No edit summary |
||
| (One intermediate revision by the same user not shown) | |||
| Line 6: | Line 6: | ||
In 1923, this Louisville classic was created by Chef Fred Schmidt at the Brown Hotel. Rotisserie chicken breast makes a fine substitute for turkey. | 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 tablespoon butter | ||
1 1/2 tablespoons all-purpose flour | 1 1/2 tablespoons all-purpose flour | ||
| Line 40: | Line 40: | ||
Kathleen Kanen and Becky Luigart-Stayner | Kathleen Kanen and Becky Luigart-Stayner | ||
Cooking Light, MAY 2007 | Cooking Light, MAY 2007 | ||
[[Category:Sandwich]] | |||
[[Category:Lunch]] | |||
[[Category:Chicken]] | |||