The hot brown was first served at the Louisville, Kentucky Brown hotel in 1926 and became a Derby Day classic ever since.
Preheat oven to 400°F (200°C). Place bacon slices, slightly overlapping in Small Ridged Baker. Cover with parchment paper; microwave on HIGH 5 minutes. Carefully remove baker from microwave using oven mitts; separate bacon. Microwave, covered, on HIGH 2-3 minutes or until bacon is crisp. Transfer bacon to paper towel-lined plate.
Cut tomatoes into thin slices. Halve each slice; set aside.
Using Microplane® Adjustable Coarse Grater, grate both of the chesses; set aside separately.
Melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook and stir 1-2 minutes or until bubbly. Continue cooking about 1 minute, stirring constantly.
Gradually stir in milk. Cook and stir about 2-3 minutes or until thickened and bubbly. Add cheddar; stir until melted. Remove from heat.
Place bread in a single layer on the Large Bar Pan.
Cover bread slices evenly with turkey, cheese sauce (about 3 tbsp/45 mL per sandwich), and tomato. Cut bacon slices in half, place on sandwiches in a “criss-cross” fashion; sprinkle with Parmesan cheese.
Bake 15-18 minutes or until heated through and Parmesan cheese is light golden brown. Remove from oven and sprinkle with parsley.
Calories 370, Total Fat 23 g, Saturated Fat 10 g, Cholesterol 85 mg, Sodium 640 mg, Carbohydrate 17 g, Fiber 1 g, Sugars 4 g, Protein 22 g
To make as appetizers, substitute 12-15 slices cocktail pumpernickel bread. Chop the turkey and stir into sauce; chop cooked bacon slices and sprinkle over tomato. Continue as directed; bake 14 to 16 minutes or until heated through.
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