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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In 1923, this Louisville classic was created by Chef Fred Schmidt at the Brown Hotel. Rotisserie chicken breast makes a fine substitute for turkey. Ingredients:
1 tablespoon butter |
1 1/2 tablespoons all-purpose flour |
1 3/4 cups 1% low-fat milk |
1/2 cup (2 ounces) shredded sharp cheddar cheese |
3 tablespoons grated fresh parmesan cheese |
2 teaspoons marsala or cream sherry |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon paprika |
1/4 teaspoon worcestershire sauce |
1/8 teaspoon ground red pepper |
remaining ingredients |
6 (1 1/2-ounce) slices hearty white bread (such as pepperidge farm), toasted and cut in half diagonally |
3/4 pound shredded cooked turkey breast |
12 (1/4-inch-thick) slices tomato |
2 tablespoons grated fresh parmesan cheese |
6 bacon slices, cooked and crumbled |
Directions:
1. Preheat broiler.
2. To prepare sauce, melt butter in a medium saucepan over medium heat. Gradually add flour, stirring with a whisk; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes, stirring constantly. Add cheddar and next 7 ingredients (through red pepper), stirring until cheeses melt. Remove from heat.
3. Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.
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