Kentucky Hot BrownSubmitted by: CHEF_MEG
IntroductionA hot brown is a Southern classic: An open-faced turkey sandwich is topped with a cheesy sauce, bacon and tomatoes. This one's a lot lighter, but you'd never know from the taste. A hot brown is a Southern classic: An open-faced turkey sandwich is topped with a cheesy sauce, bacon and tomatoes. This one's a lot lighter, but you'd never know from the taste.
1 tablespoon heart-healthy margarine (we used Smart Balance)
1 tablespoon flour
1 cup skim milk
1 teaspoon Dijon mustard
pinch black pepper
2 tablespoons shredded reduced-fat Swiss cheese
4 slices whole wheat bread
2 slices turkey bacon or reduced-fat bacon
2 Roma tomatoes, chopped
4 cups baby spinach
1 cup sliced button mushrooms
4 ounces cooked turkey breast, sliced
4 slices reduced-sodium deli ham
I grew up in the South and this was a favorite dish of my family. Thin slices of salty country ham, next to thin slices of turkey all covered with a thick cheese sauce then topped with bacon and served on toast. One serving is more than 2,000 calories! This version is much lighter.
Melt the butter in a medium sauce pan, then add the flour and cook, stirring constantly, for one minute. Slowly whisk in the milk, and turn the heat to medium-high. Bring to a boil, then reduce heat to medium and simmer for five minutes, until the sauce has thickened. Stir in the mustard, pepper and cheese and remove from heat.
Cook the bacon in a large saute pan, then remove from pan, chop, and set aside. Cook the mushrooms in the same pan for two minutes, then add the spinach and cook another two minutes.
Coat an 8 X 10 inch baking dish with cooking spray. Place the toast in the dish in a single layer, then layer on the turkey and ham, and spinach and mushroom mixture. Pour on the cheese sauce, then sprinkle on the tomatoes and bacon. Bake for 15 minutes or until the sauce starts to bubble.
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I usually steer clear of any recepie that has been altered too much. Many I find to leave you longing for the real ingredients.
This was an exception. I made it as stated, maybe a little more cheese, figured it into my calories and loved it. This recepie will go into my once in a while meal plan. - 2/25/12
I was born and raised in New Orleans, Louisiana, but I've never heard of this. It sounds like a Georgia thing, though, like something I'd see Paula Dean making. Sounds like a delicious, healthy lunch, minus the bacon. Thanks for the recipe. I can't wait to try it. - 11/28/13
I'd never had this for "real" so I can't compare but it was quite tasty. I used regular bacon which may have made a big difference in taste! Also 2 Arnold's Flat Breads. It is quite filling. I used a total of 5 pkgs. of Buddig meats and it was very meaty. Not at all "diet" tasting. I'd make again. - 2/27/12