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Wednesday, November 21, 2012

Hot Browns - Glorified Open Face Turkey Sandwiches

I'm not a big Thanksgiving fan ... me and Hubby had actually laid in bed the other night til 2am talking about memories. My only real vivid memory is the scolding, ridiculing and just plain misery as I wouldn't eat any of 'that' food when I was a kid. Picky? You bet. Which is why I can sympathise with Sonny Boy and why I always make sure to make a large tray of mac & cheese ... just one of those things that I can so relate to ....

 Crappy Crappy picture ... does NOT do justice to the food!

I like turkey nowadays ... thankfully, but after 2 full days of breakfast, lunch AND dinner, I get a little fed up with it ... so after we had this at the Brown Hotel a few years back, I had kept it tucked away in the back of my mind ...

I made it a few times ... but never really after Thanksgiving ... but this year? Hell Yeah, it's going on for SATURDAY night's dinner ... and I promise to take BETTER pictures!

So if  you are like ME and get a little tired of all that turkey leftover stuff ... give this a try ...

Hot Browns ...

3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1/4 cup half and half
1/4 cup freshly-grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
Dried parsley as desired
8 slices toasted texas style bread, crust removed and cut in two triangles
1 pound cooked turkey breast, thickly sliced (or chunky)
Grated Parmesan cheese for topping
8 bacon slices, fried crisp
One medium size tomato cut in quarters and halved again (8 quarters)

In a large saucepan over medium heat, melt butter. Gradually add flour, whisking constantly, until smooth and free from lumps.

Gradually stir in milk and cream until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.


In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste with parsley.


For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.

Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey.

Nestle a tomato wedge in one corner and then other corner (2 total). Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove dish from broiler and cross two pieces of bacon over the top, and serve immediately.

Admire, and eat. Remind yourself that this is day xx of eating leftover turkey. Wow, life is good!



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