Hot Brown Sandwich
- Yield: 2 servings
- Prep: 10 mins
- Cook: 10 mins
This rich, indulgent sandwich recipe starts with thinly sliced turkey breast arranged on white toast. A generous amount of Parmesan sauce is poured over the top so the sandwich sits in a shallow puddle. Next it’s run under a broiler to brown the top and immediately before leaving the kitchen the sandwich is decorated with bacon and tomatoes.
Ingredients
- 2tablespoons butter
- 2tablespoons all-purpose flour
- 1 1/2cups 2% reduced-fat milk, heated
- 1 egg yolk
- 1/4cup plus 2 tablespoons grated Parmesan cheese, divided
- 1/8teaspoon coarse salt
- 1pinch freshly ground black pepper
- 4slices white bread, toasted
- 8ounces thinly sliced cooked turkey breast
- 1/8teaspoon paprika
- 4slices bacon, cooked
- 2small small tomatoes, cut in wedges
Instructions
- Melt butter in a medium saucepan over medium-low heat. Whisk in flour. Gradually stir in milk; cook and stir over medium heat until sauce thickens and comes to a boil. Reduce heat to low. Add egg yolk, 1/4 cup cheese, salt and pepper; cook 2 minutes, stirring constantly.
- Heat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining toasts diagonally in half and arrange 2 pieces on either size of whole pieces on plates.. Cover with turkey and pour sauce over tops. Sprinkle with paprika and remaining 2 tablespoons cheese. Broil until speckled browned and bubbly. Cross 2 pieces of bacon on top of each sandwich and sprinkle with tomatoes.
—Recipe by Jean Kressy
Watch our video to see how it’s made:
Nutritional Info *per serving
- Glycemic Load 17
- Calories 650
- Fat 32g
- Saturated Fat 17g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 10g
- Cholesterol 210mg
- Sodium 1890mg
- Potassium 660mg
- Carbohydrate 45g
- Fiber 3g
- Sugars 14g
- Protein 47g
- Trans Fat 0.5g
- Vitamin A 35%
- Vitamin C 20%
- Calcium 50%
- Iron 20%