Lighter Kentucky hot browns
For the Afton reader who lost her recipe. “ With Thanksgiving coming up, I like to make hot brown sandwiches with leftover turkey. The recipe that I use isn’t the original recipe from the Brown hotel, and my sauce has Parmesan cheese instead of Romano and whole milk instead of whipping cream.” Well, it just so happens that I do have a recipe that should work for her.
4 thick slices white bread
About 1 pound roasted turkey, cut in thick or thin slices, whatever you like
3 plum tomatoes, sliced
8 slices bacon, cooked
Preheat broiler about 6” from heat. Toast bread slices until just golden on both sides, not dark brown. Arrange in 4 sprayed broiler safe baking dishes. Divide turkey among the 4 dishes on top of bread, pour Mornay sauce over, and sprinkle with Parmesan.
Broil again until bubbly and golden. Top with tomatoes and bacon and sprinkle with more cheese.
1 stick butter
1/3 cup flour
3 to 3-1/2 cups milk
Salt and pepper to taste
1/2 cup shredded Parmesan plus extra for garnish
Melt butter in pan over medium heat. Whisk in flour and cook, whisking constantly, about a minute. This takes the raw flour flavor out. Gradually whisk in 3 cups milk. Bring to a boil and cook, whisking constantly, until thickened, a couple more minutes. If too thick, add more milk. Remove from heat and whisk in salt and pepper and cheese.
Tip from Rita’s kitchen:
Parmegiano Reggiano is the best cheese to use, since it melts well. Save the rind and freeze to add to soups & stews.