Hot Brown Turkey Sandwiches
Hot Brown Turkey Sandwiches requires around 35 minutes from start to finish. One serving contains 640 calories, 45g of protein, and 40g of fat. This recipe serves 4 and costs $2.04 per serving. 6 people have tried and liked this recipe. This recipe from Foodnetwork requires low sodium chicken broth, dijon mustard, flour, and milk. Not a lot of people really liked this main course. With a spoonacular score of 68%, this dish is pretty good. Similar recipes include Hot Brown Sandwiches, Hot Brown Sandwiches, and Kentucky Hot Brown Sandwiches.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
5 slices bacon
Dijon mustard, for spreading
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1 1/4 cups milk
1 1/4 cups grated muenster or monterey jack cheese
1 small onion, chopped
3 cups shredded or sliced roast turkey or rotisserie chicken
1 tomato, sliced
4 thick slices white bread, toasted
Equipment:
broiler
frying pan
paper towels
baking sheet
Cooking instruction summary:
Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet. Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper. Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes. Crumble the bacon over the sandwiches; sprinkle with the parsley. Photograph by Antonis Achilleos
Step by step:
1. Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes.
2. Transfer to a paper towel-lined plate.
3. Pour out all but about 1 tablespoon fat from the skillet.
Make the gravy
1. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes.
2. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes.
3. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper. Arrange the bread on a baking sheet.
4. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes. Crumble the bacon over the sandwiches; sprinkle with the parsley.
5. Photograph by Antonis Achilleos
Nutrition Information:
covered percent of daily need
