In the 1920s, Louisville’s Brown Hotel was the place to go for dancing on the weekend. A long night of rug-cutting tended to result in a hungry crowd, which was good news for the kitchen crew at the hotel. This open-faced sandwich was created to fill up the dancers, and it has ever since. It simply has to be on white bread, that’s all I have to say.
Source: Big American Cookbook
In a medium skillet over medium heat, cook the bacon until crisp. Remove with a slotted spoon and drain on a paper towel–lined plate.
Add the butter to the bacon drippings, then the onion and sauté until soft, about 5 minutes. Whisk in the flour and cook for a minute or two, until a smooth roux forms. Slowly add the milk, continuing to whisk, until the sauce begins to thicken. Add about 1/2 teaspoon each salt and white pepper, then add the cheeses and continue whisking until they’re melted and the sauce is smooth. Set aside.
Preheat the broiler.
On each of four heat-proof dishes, put one piece of toast. Top with slices of tomato to cover and 3 ounces of turkey, then drape the turkey with the cheese sauce. Place the dish under the broiler, at least 5 inches from the flame—it needs to get hot inside too—until the sauce browns. Remove, garnish with the crisp bacon, and serve hot.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 476 | ||
Calories from Fat: 284 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 102mg | 31 % | |
Sodium 868.8mg | 30 % | |
Potassium 512mg | 13 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 13.6g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 476
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