The original \"hot brown\" sandwich
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 4 | ounces | Butter |
| 6 | tablespoons | Flour |
| 3 | cups | To 3.1/2-cups milk |
| 6 | tablespoons | Parmesan cheese; grated |
| 1 | Egg; beaten | |
| 1 | ounce | Heavy cream; whipped |
| Salt; to taste | ||
| Pepper; to taste | ||
| Roast turkey breast; sliced | ||
| 12 | slices | Toast |
| Parmesan cheese; grated | ||
| 12 | slices | Bacon; fried crisp |
Directions
To make sauce - in a skillet, melt butter, add flour and stir until absorbed. Stir in milk and 6 tbsp cheese; add eggs. Do not allow to boil. Remove from heat; fold in cream with seasonings.
For each Hot Brown - place two slices toast in ovenproof dish. Cover toast with sliced turkey and sauce. Sprinkle with additional cheese; broil until speckled brown and bubbling. Remove from broiler; add 2 crisp strips of bacon on top. Serve at once.
Source: Old Brown Hotel in Louisville, KY (Bradenton Herald, 6/8/95)