Hot Brown Sandwiches
Get out your fork and knife for this saucy, open-faced sandwich from Kentucky.
- 6 Tablespoons butter
- 3/4 Cups all-purpose flour
- 1/2 Teaspoon salt
- 1/8 Teaspoon ground white pepper
- 1 1/2 Cup chicken broth
- 1 1/2 Cup milk
- 3/4 Cups grated Parmesan
- 6 slices bread, toasted
- 1 Pound cooked turkey or chicken, sliced thinly
- 3/4 Teaspoons paprika
- 2 small tomatoes, each cut into 6 slices
- 12 slices bacon, cooked*
- Arugula, for garnish
Preheat the oven to 400 degrees.
Melt the butter over low heat in a medium-sized saucepan. Add the flour, and cook over low heat, whisking constantly until smooth, about 1 minute. Whisk in the salt and pepper. Gradually add the broth and milk and cook over medium-low heat, whisking constantly, until thickened and smooth. Add the Parmesan and cook, whisking constantly until melted, about 3 minutes. (The sauce will be thick.)
Place 1 piece of toast on each of 6 ovenproof plates. Place the turkey or chicken on each toast slice and cover each with about ½ cup sauce, and season with the paprika. Top each with 2 tomato slices and 2 bacon slices. Bake until the sauce is bubbly, about 10 minutes. Garnish with arugula, if desired.