KENTUCKY HOT BROWNS
4 thick slices french bread (1 per person)
1/2 pound sliced turkey
4 thick slices bacon, cooked crisp and halved
1 cup shredded white cheddar cheese
2 large vine ripe tomatoes, sliced
1/2 cup unsalted butter, melted
1/3 cup AP flour
3 1/2 cups whole milk
1/2 cup Parmesan cheese
- Whisk together the butter and flour until smooth.
- Add milk gradually. Bring to a boil and cook until thickened, stirring constantly.
- Whisk in Parmesan cheese.
- Salt and pepper to taste.
- Toast bread and place on a cookie sheet or in individual baking dishes.
- Top with turkey slices.
- Pour Mornay sauce over top.
- Place tomatoes evenly on top.
- Sprinkle with cheddar cheese.
- Broil 3-4 minutes until lightly browned and bubbly.
- Top with bacon pieces and serve immediately.
This recipe can also be turned into a casserole easily!
KENTUCKY HOT BROWN TART
1 package Pillsbury pie crusts
1 1/2 cups chopped turkey (rotisserie chicken works well too)
2 cups shredded white cheddar cheese
6 slices bacon, cooked crisp and crumbled
1 1/2 cups half and half
4 large eggs
salt and pepper to taste
2 large vine ripe tomatoes, sliced thin
1/2 cup shredded Parmesan cheese
- Preheat oven to 425 degrees.
- Unroll pie crusts and stack on top one another on a lightly greased surface. Roll together into a 12 inch single crust.
- Fit crust into a 10 inch tart pan pressing to flute edges, trim excess.
- Line pie crust with tin foil and weigh down with beans.
- Bake 12 minutes.
- Remove weights and tin foil.
- Bake 8 more minutes.
- Cool completely, about 15 minutes.
- Reduce oven temperature to 350 degrees.
- Layer shell with turkey, cheddar cheese and crumbled bacon.
- Whisk together the half and half, eggs, salt and pepper.
- Pour over turkey, cheese and bacon.
- Bake 30-40 minutes or until center is set.
- Arrange tomato slices on top of tart.
- Sprinkle with Parmesan cheese.
- Bake 10-15 minutes until cheese is melted.
- Cool 15 minutes on a wire rack before serving.