| Cuisine: American | Type: Sandwich | Serves: 2 |
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Source:
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Cooking Light |
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Attributes:
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Healthy |
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Comments:
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A healthy open faced sandwich. Based on a richer original from the Brown Hotel in Louisville, Kentucky. If you want the rich version, use cream and more bacon. |
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Serving Suggestions:
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Ingredients:
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Sauce: 1-1/2 tbs. butter 2 tbs. all-purpose flour 1/4 tsp. salt 1/8 tsp. paprika 1/8 tsp. freshly ground black pepper 1 cup 2% reduced-fat milk 1/2 cup (2 oz.) shredded reduced-fat extrasharp cheddar cheese 1/2 tsp. Worcestershire sauce 1/8 tsp. dry mustard Remaining ingredients: 12 (1 oz.) slices white bread, toasted 3 cups shredded cooked turkey (about 6 oz.) 12 (1/4-inch-thick) slices of tomato 5 bacon slices, cooked and crumbled 1/4 cup (1 oz.) grated fresh Parmesan cheese |
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Instructions:
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1. Preheat broiler. 2. To prepare sauce: melt butter in a saucepan over medium heat; stir in flour, salt, paprika, and pepper. Cook the mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cheddar, Worchestershire, and mustard; stir with a whisk until smooth. Keep warm. 3. Arrange toast on a large baking sheet. Arrange turkey evenly over toast. Drizzle sauce evenly over turkey; top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan. Broil for 7 minutes or until thoroughly heated through and lightly browned. Serve immediately. |
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Related recipes:
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None |
2003-09-02