Hot Brown Sandwiches

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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