This is my twist on a Kentucky Hot Brown
½ cup of flour
½ cup (1 stick) of butter
4 cups of heavy cream
1 cup of shredded cheese plus 4 tablespoons, either cheddar or Parmesan
1 pound of sliced turkey breast
8 slices of Texas Toast
8 slices of bacon, cooked crisp
8 slices of tomatoes
salt and pepper to taste
Toast 4 slices of the Texas Toast. Cut off the crusts. Place in an oven proof dish.
Top each sandwich with ¼ of the turkey.
In a large skillet, melt the butter and whisk in the flour until combined. Cook for 2 to 3 minutes. Slowly whisk in the heavy cream. Cook over medium heat until mixture begins to bubble. Simmer another 2 to 3 minutes. Turn off the heat and stir in the cheese, salt and pepper.
Pour 1/4th of the sauce over each sandwich. Top with 2 slices of tomatoes and sprinkle each with 1 tablespoon of cheese.
Place under the broiler until the cheese begins to brown.
Remove from the oven and cross 2 pieces of bacon on top.
Toast the remaining 4 slices of Texas Toast. Cut off the crust and cut corner to corner. Serve with the hot brown.
½ cup of flour
½ cup (1 stick) of butter
4 cups of heavy cream
1 cup of shredded cheese plus 4 tablespoons, either cheddar or Parmesan
1 pound of sliced turkey breast
8 slices of Texas Toast
8 slices of bacon, cooked crisp
8 slices of tomatoes
salt and pepper to taste
Toast 4 slices of the Texas Toast. Cut off the crusts. Place in an oven proof dish.
Top each sandwich with ¼ of the turkey.
In a large skillet, melt the butter and whisk in the flour until combined. Cook for 2 to 3 minutes. Slowly whisk in the heavy cream. Cook over medium heat until mixture begins to bubble. Simmer another 2 to 3 minutes. Turn off the heat and stir in the cheese, salt and pepper.
Pour 1/4th of the sauce over each sandwich. Top with 2 slices of tomatoes and sprinkle each with 1 tablespoon of cheese.
Place under the broiler until the cheese begins to brown.
Remove from the oven and cross 2 pieces of bacon on top.
Toast the remaining 4 slices of Texas Toast. Cut off the crust and cut corner to corner. Serve with the hot brown.