Oh my goodness, oh my goodness… These little babies are absolutely fabulous!! An impressive use of leftovers — and it’s quick!
This recipe is healthier than typical hot browns
These made a wonderful weekend breakfast treat that we demolished with alarming speed..
You won’t miss the butter in the cheese sauce. And don’t skimp on the hot sauce!
I am SO glad that I found this little beauty..a keeper without doubt!!
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Leftover Turkey Kentucky Hot Brown
For The Sauce
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1⁄2 cup light cheddar cheese, shredded
2 tablespoons Parmesan cheese, grated
1⁄2 teaspoon spicy brown mustard
1⁄4 teaspoon hot pepper sauce
For The Sandwich
4 slices light whole grain bread, toasted
2 tomatoes, sliced
1⁄2 lb cooked turkey breast, sliced
1 tablespoon parmesan cheese, grated
4 slices turkey bacon, crisp-cooked and cut in half
Make The Sauce
Combine the milk and flour in a small saucepan. Cook, stirring frequently, until the sauce thickens and comes to a boil. Reduce the heat and simmer 3 minutes.
Remove from heat and stir in the cheddar cheese, 2 tablespoons Parmesan cheese, the mustard, and pepper sauce.
Make The Sandwich
Preheat the broiler.
Place the toast into 4 individual casserole or ovenproof dishes.
Arrange the tomato slices on the bread, then top with the sliced turkey breast.
Spoon some sauce over the top and sprinkle with the remaining 1 tablespoon Parmesan cheese.
Place the dishes on a baking sheet and broil, 5 inches from the heat, until the sandwiches are hot and the sauce begins to brown in spots.
Top each sandwich with 2 pieces of the turkey bacon.
Excellent salad…easy…quick to make! It’s a good way to use up left over turkey at Thanksgiving. When I made it everybody devoured it so fast I barely got to try it! This is very good served over a bed of…
Recipe based on one by KateL
Photo by Starrynews