Cream, turkey, and carbs. What more could a girl ask for? I’m sure the lack of nutritional value in this meal is made up for by the simple wholesome single slice of tomato delicately placed across the top. You know, before its topped with bacon crumbles. Sure, this classic Hot Brown isn’t part of the Richard Simmons meal plan, but every now and then a guilt infused dinner like this isn’t going to kill you either.
This is an epic open faced sandwich, which is synonymous with delicious.
It doesn't get more down home than leftover turkey and cheese sauce.
- 1 teas butter
- 3 tbsflour
- 1 1/2 cups milk
- 1/2 cup shredded sharp cheddar cheese
- 1 tbs dry sherry
- 1/4 teas salt
- 1/4 teas ground red pepper
- 1/8 teas onion powder
- 1 2oz jar diced pimento, drained
- 2 tbs fresh parsley
- 6 slices Texas toast, lightly toasted according to manufacturers directions
- 12 oz leftover cooked turkey breast
- 1 tomato, sliced
- 1/4 teas freshly ground black pepper
- 2 bacon slices, cooked and crumbled
- 1/4 teaspoon paprika
- handful of panko crumbs
- In a small saucepan over medium heat, melt the butter. Add the flour and cook for 30 seconds. Stir in the milk slowly, whisking away any lumps. Cook for about 10 minutes, until thickened. Remove from heat and add the cheese, sherry, salt, red pepper, onion powder, and diced drained pimentos. Stir until melted and combined. Add the fresh parsley.
- Preheat the broiler. Place a layer of aluminum foil on a baking sheet. Arrange toast slices on sheet. Top with turkey and cheese sauce. Add a slice of tomato, bacon crumbs, and sprinkle panko across each. Broil until panko crumbs have browned and cheese sauce begins to bubble.
- Serve with a knife and fork.