Hot Brown Cheese Sauce Recipes

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ORIGINAL HOT BROWN



Original Hot Brown image

This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.

Provided by BIKEMAMA96

Categories     Meat and Poultry Recipes     Turkey

Time 35m

Yield 4

Number Of Ingredients 12

½ cup butter
½ cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
  • Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
  • Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g

HOT BROWN CHEESE SAUCE



Hot Brown Cheese Sauce image

Provided by Taste of Home

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup shredded Swiss cheese

Steps:

  • In a small bowl, dissolve bouillon in boiling water. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream and dissolved bouillon. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese until melted.

Nutrition Facts : Calories 84 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

Egg-battered Bread, recipe follows
Maple-Bourbon Roast Turkey Breast, recipe follows, sliced into 1/4-inch thick slices
Cheese Sauce, recipe follows
1 cup grated sharp white Cheddar
1/4 cup freshly grated Parmesan
8 (1/4-inch) thick slices ripe tomato (from 2 tomatoes), sauteed until lightly browned
8 slices bacon, cooked until crisp
Finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Preheat broiler.
  • Place the egg bread on a baking sheet, place under the broiler, and heat on both sides for 20 seconds just to warm through.
  • Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the Cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
  • 4 large eggs
  • 1/4 cup milk
  • Salt
  • 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie
  • 4 tablespoons butter
  • 4 tablespoons vegetable oil
  • Whisk together the eggs, milk, and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
  • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining butter, oil, and bread.
  • 1/4 cup pure maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons bourbon
  • Salt and freshly ground black pepper
  • 1 (4 to 5-pound) turkey breast
  • 2 tablespoons unsalted butter, softened
  • Preheat oven to 425 degrees F.
  • Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
  • Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 3/4 cup grated sharp white Cheddar
  • 1/4 cup grated Parmesan
  • Pinch freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Season with nutmeg, salt, and pepper, to taste.

HOT BROWNS



Hot Browns image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 1 serving

Number Of Ingredients 24

6 ounces Mornay Sauce, recipe follows
4 ounces slow roasted turkey breast, thinly sliced
4 toast points, made from toasted Italian white bread
1 ounce Cheddar, shredded
2 strips applewood smoked bacon, cooked
2 slices vine-ripe beefsteak tomatoes, cut into half moons
1 pinch paprika
1 pinch freshly chopped parsley
8 ounces unsalted butter
1/2 small onion, finely diced
1 cup all-purpose flour, plus more if needed
8 cups whole milk
1 cup chicken broth
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon powdered chicken stock base
1/4 teaspoon poultry seasoning
1 pinch garlic salt
1 pinch ground nutmeg
1 pinch ground white pepper
1 bay leaf
1/2 cup cornstarch
8 ounces cheese mix, equal parts shredded Cheddar, Swiss and American cheese
1/2 cup shredded Parmesan

Steps:

  • Preheat the oven to 350 degrees F.
  • Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
  • Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
  • In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
  • In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
  • In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.

CLASSIC HOT BROWN



Classic Hot Brown image

Looking for a classic dinner? Then check out this delicious dish made with Texas toast, turkey breast, tomatoes and bacon that are ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 12

1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups milk
2 cups shredded Cheddar cheese (8 oz)
6 slices Texas toast, lightly toasted
18 oz oven-roasted turkey breast slices
12 slices tomato
6 tablespoons shredded Parmesan cheese
3 slices bacon, crisply cooked, crumbled
Paprika

Steps:

  • Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
  • Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
  • Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.

Nutrition Facts : Calories 541, Carbohydrate 31 g, Fat 2, Fiber 2 g, Protein 44 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 822 mg

BEST CHEESE SAUCE



Best Cheese Sauce image

This fabulous cheese sauce is as easy to make as it is versatile. A smooth, fail-safe sauce for Welsh rarebit, Horseshoe sandwiches, vegetables, and pasta. Try it over poached eggs and toast. Wow!

Provided by Pam Witzig

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 4

Number Of Ingredients 7

½ cup butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper

Steps:

  • Melt butter in a saucepan over low heat. Blend in flour and cook until mixture is smooth and bubbly, 2 to 3 minutes. Remove from heat; stir in half-and-half, Cheddar cheese, salt, pepper, and cayenne. Return to heat and cook, stirring constantly, until sauce is smooth, about 5 minutes. Keep warm until serving.

Nutrition Facts : Calories 668.5 calories, Carbohydrate 12.4 g, Cholesterol 178.2 mg, Fat 59.9 g, Fiber 0.3 g, Protein 21.9 g, SaturatedFat 37.8 g, Sodium 1223.1 mg, Sugar 0.6 g

HOT BROWNS



Hot Browns image

Categories     Sandwich     Milk/Cream     Tomato     turkey     Kentucky Derby     Lunch     Cheddar     Bacon     Gourmet

Yield Serves 4

Number Of Ingredients 12

1 1/2 teaspoons finely chopped onion
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
a pinch of cayenne
1 tablespoon dry Sherry
3/4 cup grated extra-sharp Cheddar
4 slices of homemade-type white bread, toasted lightly
1/2 pound cooked turkey breast, sliced thin
4 thin slices of tomato
8 slices of cooked bacon
1 tablespoon freshly grated Parmesan

Steps:

  • In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
  • Arrange the toasts in a baking pan and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.

HOT BROWN



Hot Brown image

The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.

Provided by Sara Bonisteel

Categories     dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 (8-inch) sandwich loaf (about 20 ounces), cut evenly into 8 slices, crust removed
2 tomatoes, quartered
1 pound roasted turkey breast, thickly sliced
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1 cup heavy cream
1 cup whole milk
1/2 cup shredded Pecorino Romano (about 1 1/2 ounces)
Pinch of ground nutmeg
Salt and freshly ground pepper
Shredded Pecorino Romano, for sprinkling
8 slices crisp cooked bacon
Chopped parsley, for garnish
Paprika, for garnish

Steps:

  • Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
  • Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
  • Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
  • Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
  • Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
  • Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

FAVORITE KY HOT BROWN



Favorite Ky Hot Brown image

After searching for years for the rich Hot Brown Cheese sauce I remember from years ago in Lexington KY, I finally found this one and it is awesome.

Provided by Missi

Categories     Ham

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup butter (1 stick)
2 tablespoons all-purpose flour
2 cups half-and-half (or milk)
1 cup parmesan cheese (grated)
1 cup colby cheese (grated)
2 egg yolks
5 dashes Tabasco sauce (or more to taste)
8 slices cooked turkey (thick deli)
8 slices cooked ham (thick deli)
12 slices bacon (fried but not burned)
2 tomatoes (sliced)
paprika

Steps:

  • Melt butter in a medium sauce pan. Mix in flour until mixture is smooth. Add milk in small amounts,stirring with each addition. Cook on medium heat until sauce is thick. Stir regularly to prevent sticking or burning on bottom. Add Tabasco and parmesan cheese. Remove from heat.
  • Take out 1/2 cup sauce and add the two beaten egg yolks. Mix well and add back to the remainder of the sauce in the pan, stirring constantly until well mixed. Return to the heat and add the Colby cheese until melted.
  • Continue to cook if necessary to thicken to desired consistency or add more milk to thin to desired consistency as you assemble the dish.
  • Toast 8 slices of bread and place two on four oven-safe plates or individual casserole dishes. Layer with turkey and ham. Pour sauce over each. Top with 2-3 slices of tomato, 2-3 slices of bacon and lightly sprinkle with paprika.
  • Bake at 400°F for 10 to 15 minutes until sauce is bubbly.

Nutrition Facts : Calories 940.6, Fat 86, SaturatedFat 44.2, Cholesterol 295.2, Sodium 1341.5, Carbohydrate 13, Fiber 0.8, Sugar 2.2, Protein 30.2

KENTUCKY HOT BROWN SLIDERS



Kentucky Hot Brown Sliders image

These hot brown sliders are perfect for Kentucky Derby parties, although I serve them at our parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for parties, but turning them into sliders makes them finger food-friendly. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. - Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 12 servings

Number Of Ingredients 12

1 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
1 jar (4 ounces) diced pimientos, drained, or 2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

Nutrition Facts : Calories 327 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 652mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 16g protein.

ORIGINAL HOT BROWN



Original Hot Brown image

I think this was a sandwich that was originally on the menu at The Brown Hotel in Louisville,Ky.I first heard of it on a local news cooking segment.Here in Dallas we have premiere chef named Dean Fearing from the famous restaurant called "The Mansion on Turtle Creek". This is Chef Dean's "Texas" style Original Hot Brown.

Provided by 1 Cookin Texan 1954

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup flour
2 cups milk
1/4 cup grated spicy monterey jack cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
8 slices trimmed toast
1 lb sliced turkey breast
8 slices tomatoes
8 slices pre- cooked bacon
4 ounces grated parmesan cheese
parsley

Steps:

  • Cheese sauce: Put all ingredients in a sauce pan and cook on a low heat until cheeses are melted and everything is mixed into a smooth sauce. Remember to stir often.
  • Cut toast into triangles. Put into a 13x9-inch baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomato & bacon. Sprinkle with Parmesan cheese. Bake at 400 degrees until bubbly. Garnish with parsley.

Nutrition Facts : Calories 558.8, Fat 28, SaturatedFat 12.9, Cholesterol 134.6, Sodium 1105.4, Carbohydrate 36, Fiber 1.7, Sugar 1.9, Protein 39.2

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KENTUCKY HOT BROWN BAKE - EAT AT HOME
2012-09-27 Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top. Repeat the layers. Top with remaining dough square. Pour remaining eggs over top. Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.
From eatathomecooks.com


HOT BROWN CHEESE SAUCE | RECIPES, GREAT RECIPES, FOOD
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From pinterest.com


KENTUCKY HOT BROWN SANDWICH RECIPE - THE SPRUCE EATS
2021-09-08 Gather the ingredients. Melt butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly. Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.
From thespruceeats.com


THE BEST HOT DOG SAUCE RECIPE » HOMEMADE HEATHER
2022-06-04 Instructions. 1. In a medium stock pot, brown ground beef on medium heat. 2. Break up the beef so that it forms very small pieces of meat. 3. Add the diced onion and cook over medium-high heat until the onion turns translucent.
From homemadeheather.com


KENTUCKY HOT BROWN RECIPE - BUBBAPIE
In a skillet, add oil and onion and cook over medium heat 3-5 minutes or until onion is translucent. Add flour and cook 1 minute more. Pour in milk and broth and continue to cook, whisk over medium high until bubbly and thick. Let cook for 1 minute more. Remove from heat, stir in …
From bubbapie.com


THE CLASSIC HOT BROWN RECIPE | MYRECIPES
Step 1. Preheat broiler. Arrange toast in a 13 x 9-inch baking pan or baking dish. Top each toast slice with 2 ounces turkey and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce evenly over tomatoes, and sprinkle with bacon and paprika. Broil until lightly browned.
From myrecipes.com


KENTUCKY HOT BROWN SANDWICH – OLD CROC CHEESE
2018-04-02 Raise the heat to medium-high and add the milk. Whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. Remove the pot from the heat and stir in the cheddar and nutmeg. For the sandwich: Preheat the broiler. Assemble the hot brown by laying the toast down in a large pan. Divide the sliced turkey over the top.
From oldcroccheese.com


AUTHENTIC KENTUCKY HOT BROWN SANDWICH - HOUSE OF NASH EATS
2022-06-10 Melt the butter in a large pan set over medium heat. Whisk in the flour and cook for 1 minute. Finish the sauce. Gradually whisk in the hot milk and bring the mixture to a boil. Cook until the sauce is thickened, whisking almost constantly, about 3-5 minutes.
From houseofnasheats.com


KENTUCKY HOT BROWN RECIPE – STATE OF DINNER
2020-09-22 Warm cream and milk in the microwave for 2 minutes, and set aside. In a medium saucepan, melt butter over medium-low heat. Stir in flour and cook for 2-3 minutes, stirring continually. Slowly stir in warm cream and milk, stirring constantly. Stick 2 cloves into the onion and add to sauce, along with nutmeg and the bay leaf.
From stateofdinner.com


HOT BROWN PANINI RECIPE | MYRECIPES
Step 1. Brush melted butter evenly on 1 side of 16 bread slices. Place, butter sides down, on wax paper. Advertisement. Step 2. Sprinkle 1 Tbsp. Swiss cheese on top of each of 8 bread slices; top evenly with chicken, tomato slices, and 1 cup warm White Cheese Sauce. Sprinkle with bacon and remaining cheese, and top with remaining bread slices ...
From myrecipes.com


HOT BROWN RECIPE WITH MORNAY SAUCE - FOOD NEWS
To assemble, evenly divide the turkey on top of each piece of toast. Place on a baking sheet, and cover the entire piece with the mornay sauce. Switch the oven to broil at 500 degrees until sauce starts to lightly caramelize. Transfer to a plate, and top each slice with two strips of bacon and two halves of the roasted tomatoes.
From foodnewsnews.com


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