KENTUCKY HOT BROWN
I N S T RU C T I O N S
Preheat the oven to 400°F. Line a rimmed baking sheet with foil or parchment paper (a quarter-sheet pan works well).
In a medium saucepan, melt the butter over low heat. Whisk in the flour and cook, whisking continuously, for 3 minutes.
Gradually whisk in the milk, raise the heat to medium, and continue cooking, stirring frequently, until the mixture is very thick.
Stir in the cheese and continue cooking, stirring until the cheese has melted. Add Worcestershire sauce and season with salt and pepper to taste. Set aside and keep warm.
Place the toast slices in a single layer on the prepared baking sheet. Layer 2 slices of turkey and 1 slice of ham on each piece of toast (fold the slices in half if they are large).
Place 2 slices of tomato on top of each sandwich, overlapping if necessary. Spoon the cheese sauce over the top of all the sandwiches.
Top each sandwich with 2 slices of bacon, forming an “X” shape.
Bake until the sauce is bubbly, about 8 to 10 minutes. Top with fried onions, parsley, and tomato if desired. Serve immediately.
I N G R E D I E N T S
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk, at room temperature or warmed
2 cups shredded sharp McCall’s Sage Cheddar cheese
1/2 teaspoon Worcestershire sauce
4 slices toasted bread (sourdough works well)
8 slices cooked turkey breast, placed on paper towel to dry, if needed
4 slices baked ham, placed on paper towel to dry if, needed
8 slices fresh, ripe tomato, slices placed on paper towel to soak up excess moisture
8 slices crispy cooked bacon