|
|
|
|
|
Submitted By: John T. McCloud |
|
|
|
John used to be chief cook at home. But now that he's working six-day weeks as a builder, it's hard to find time in the kitchen. So he makes fast recipes like this one, and sometimes takes shortcuts. For one, he admits to replacing the made-from-scratch sauce in this recipe with a can of cheddar cheese soup.
|
|
|
|
|
|
|
|
|
|
The Brown Hotel in Louisville, Kentucky, is home to a locally famous sandwich known as the Hot Brown. The
sandwich was created by hotel chef Fred K. Schmidt in the late 1920s as a change-of-pace snack for the social
set who listened to the hotel band. The original recipe—for an open-face turkey sandwich covered in a
Mornay sauce and garnished with bacon and pimiento—was an instant hit, and it has been around in one
version or another (including this one created by John T. McCloud) ever since. |
|
|
|
Sauce
1 tablespoon butter
2 tablespoons all purpose flour
1 cup cold whole milk
1½ cups grated extra-sharp cheddar cheese
Salt and freshly ground black pepper
|
Sandwiches
6 slices sourdough bread, lightly toasted
12 thin slices deli ham (about 12 ounces)
12 thin slices deli turkey (about 12 ounces)
12 slices bacon, cooked until crisp
6 tomato slices
|
|
|
6 servings
|
|
|
|
|
For sauce: Melt butter in heavy large saucepan over
medium-low heat. Add flour and stir 1 minute. Add
milk, increase heat, and bring to boil, whisking
until smooth. Add cheese and whisk until melted and
smooth. Season to taste with salt and pepper.
For sandwiches: Preheat broiler. Place each bread
slice in individual gratin pan or on baking sheet. |
Top each with 2 ham slices and 2 turkey slices. Cover
each with ¼ cup sauce. Broil until hot and bubbly,
about 2 minutes. Top each with 2 bacon slices and 1
tomato slice. Serve immediately.
|
|
Serve with bourbon.
|
|
|
|
Celebrating 50 YEARS OF THE BUILT-IN OVEN
