From Chef Nick Sundberg:
This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu.
This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu.
Ingredients:
- 3 ounces turkey breast, roasted, sliced
- 1 slice toasted white bread
- 2 slices tomato
- 2 slices bacon, cooked and drained
- Sauce:
- 2 ounces butter
- 3 ounces flour
- 3/4 cup cream
- 1/4 cup milk
- 1/2 cup Swiss cheese, grated
- salt and white pepper to taste
Preparation:
Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.
Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400° for 10 minutes. Garnish with bacon.
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