Hot Brown Sammies

Because my menu item of "Hot Brown Sandwiches" elicited so much curiosity, I decided to post the recipe. This is courtesy Cooking Light and it is goooooood.

By the way, the magazine states: "In 1923, this Louisville classic was created by Chef Fred Schmidt at the Brown Hotel". Essentially, the sandwich is shredded turkey on toast, topped with tomatoes, creamy cheesy saucy goodness and bacon.

Sauce:

1 Tbl butter

1 1/2 Tbl all-purpose flour

1 3/4 cups 1% low-fat milk

1/2 cup shredded sharp cheddar cheese

3 Tbl grated fresh Parmesan cheese

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

1/4 tsp Worcestershire sauce (but I use double because I love this stuff)

Remaining Ingredients:

6 slices hearty white bread, toasted and cut in half diagonally

3/4 pound shredded cooked turkey breast (I use rotisserie chicken)

12 slices tomato

2 Tbl grated fresh Parmesan cheese

6 bacon slices, cooked and crumbled

1. Preheat broiler

2. To prepare suace, 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 6 ingredients, stirring until cheeses melt. Remove from heat.

3. 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 tsp. Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.

Yield: 6 servings.