I may have discovered the perfect Sunday after Thanksgiving dinner. It is a quick, savory open-faced turkey sandwich that can be adapted to many different ingredients you probably have on hand. The classic and its many variations are described at length on Wikipedia. It's basically a Welsh Rarebit with a bit of turkey, bacon and tomato. What could possibly be bad?
This is more a formula than a recipe, but if you don't know how to make a white sauce you probably shouldn't be trying any of my recipes...not because they are so difficult but because they are....inaccurate. Sorry
This is more a formula than a recipe, but if you don't know how to make a white sauce you probably shouldn't be trying any of my recipes...not because they are so difficult but because they are....inaccurate. Sorry
Smokin' Hot Brown
For each serving you will need:
1 slice of bread, lightly toasted (I used French bread)
Enough sliced or torn cooked turkey to cover the bread
1/2 - 3/4 cup of sauce...we'll get to it, don't worry
1 slice of crispy bacon, crumbled
Diced tomato or apple
First, the sauce.
Make a simple white sauce by whisking flour into an equal amount of melted butter over medium heat. Whisk in milk until it is smooth. Allow it to barely come to a boil, stirring frequently. Tonight I added a teaspoon of dijon mustard, shredded sharp cheddar cheese and lots of black pepper but please be sure to check out the variations at the end of this recipe. You might consider using Swiss, Gruyere or Fontinella cheese (though not for the faint of heart). A mix of cheese would be outstanding! I'd also recommend a splash of white wine or Worcestershire sauce. Of course a grating of nutmeg or a sprinkling of cayenne pepper would not be amiss.
To assemble, layer the toasted bread in the bottom of a baking dish. Scatter the torn or sliced turkey over the bread. Spoon generous amounts of the Mornay (that's what you made!) sauce over the bread and turkey. Toss the pan under the broiler until the top is bubbly and brown. Garnish with crumbled bacon and diced fresh tomato. Were I making this for my dear friend Addie King I would most definitely top it with diced apple, and I did this for my sons. They loved it!
And now for the best part, the variations!
-Add a splash of Worcestershire sauce or white wine to the sauce.
-Whisk grated nutmeg or cayenne pepper into the sauce.
-Use any cheese you like, so long as it melts well. Gruyere, Swiss or Fontinella (though not for the faint of heart) would be terrific. A mix of leftover cheeses would be interesting. If you're a freak who likes Pepper-Jack cheese that might work too.
-Spread mango chutney, pepper jelly or apple butter on the bread before topping with turkey. I have a Cranberry-Horseradish jam I would love to try on this.)
-Layer cooked spinach or broccoli with the turkey.
-Make it easier for kids (and adults) to eat by cubing the bread before tossing it in the baking dish. This would make it more like a casserole than a sandwich.
-Make it with smoked turkey or ham...or CRAB! *drool*
For each serving you will need:
1 slice of bread, lightly toasted (I used French bread)
Enough sliced or torn cooked turkey to cover the bread
1/2 - 3/4 cup of sauce...we'll get to it, don't worry
1 slice of crispy bacon, crumbled
Diced tomato or apple
First, the sauce.
Make a simple white sauce by whisking flour into an equal amount of melted butter over medium heat. Whisk in milk until it is smooth. Allow it to barely come to a boil, stirring frequently. Tonight I added a teaspoon of dijon mustard, shredded sharp cheddar cheese and lots of black pepper but please be sure to check out the variations at the end of this recipe. You might consider using Swiss, Gruyere or Fontinella cheese (though not for the faint of heart). A mix of cheese would be outstanding! I'd also recommend a splash of white wine or Worcestershire sauce. Of course a grating of nutmeg or a sprinkling of cayenne pepper would not be amiss.
To assemble, layer the toasted bread in the bottom of a baking dish. Scatter the torn or sliced turkey over the bread. Spoon generous amounts of the Mornay (that's what you made!) sauce over the bread and turkey. Toss the pan under the broiler until the top is bubbly and brown. Garnish with crumbled bacon and diced fresh tomato. Were I making this for my dear friend Addie King I would most definitely top it with diced apple, and I did this for my sons. They loved it!
And now for the best part, the variations!
-Add a splash of Worcestershire sauce or white wine to the sauce.
-Whisk grated nutmeg or cayenne pepper into the sauce.
-Use any cheese you like, so long as it melts well. Gruyere, Swiss or Fontinella (though not for the faint of heart) would be terrific. A mix of leftover cheeses would be interesting. If you're a freak who likes Pepper-Jack cheese that might work too.
-Spread mango chutney, pepper jelly or apple butter on the bread before topping with turkey. I have a Cranberry-Horseradish jam I would love to try on this.)
-Layer cooked spinach or broccoli with the turkey.
-Make it easier for kids (and adults) to eat by cubing the bread before tossing it in the baking dish. This would make it more like a casserole than a sandwich.
-Make it with smoked turkey or ham...or CRAB! *drool*
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