Hot Browns

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Use leftover chicken in place of the turkey. Broiling the sandwiches browns and melts the Parmesan cheese that tops them.

Ingredients

• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon black pepper
• 1 cup 2% reduced-fat milk
• 1/2 cup (2 ounces) shredded reduced-fat extra sharp Cheddar cheese
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon dry mustard
• 12 (1-ounce) slices white bread, toasted
• 3 cups shredded cooked turkey (about 6 ounces)
• 12 (1/4-inch-thick) slices tomato
• 5 bacon slices, cooked and crumbled (drained)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Directions

1. Preheat broiler.
2. To prepare sauce, melt butter in a saucepan over medium heat; stir in flour, salt, paprika, and pepper.
3. Cook 30 seconds, stirring constantly.
4. Gradually add milk, stirring with a whisk.
5. Cook 3 minutes or until thick, stirring constantly.
6. Remove from heat.
7. Add Cheddar, Worcestershire, and mustard; stir with a whisk until smooth.
8. Keep warm.
9. Arrange toast on a large baking sheet.
10. Arrange turkey evenly over toast.
11. Drizzle sauce evenly over turkey; top each serving with 1 tomato slice.
12. Sprinkle evenly with bacon and Parmesan.
13. Broil 7 minutes or until thoroughly heated and lightly browned.
14. Serve immediately.

Yield: 6 servings (serving size: 2 open-faced sandwiches)