Here's our simple take on the hot sandwich first made famous at the Brown Hotel in Louisville, Kentucky. Serves four in just 20 minutes.
What You Need
Original recipe yields 4 servings
1 Tbsp. butter
1 Tbsp. flour
1 cup milk
1/2 cup shredded CRACKER BARREL Vermont Sharp-White Cheddar Cheese
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1/4 tsp. pepper
4 slices sourdough bread, toasted
1 pkg. (7-1/2 oz.) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
2 plum tomatoes, each cut into 4 slices
4 slices OSCAR MAYER Bacon, cooked, broken in half
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Let's Make It
Melt butter in small saucepan on low heat. Add flour; whisk until blended. Gradually whisk in milk. Cook on medium heat 4 min. or until thickened and bubbly, stirring constantly. Add cheddar, 1/4 cup Parmesan and pepper; cook and stir 1 min. or until cheddar is melted and sauce is well blended.
Place toast slices in single layer in 13x9-inch baking dish; top with turkey. Pour sauce over sandwiches; top with tomatoes and remaining Parmesan.
Broil 3 min. or until sauce is lightly browned and heated through. Top with bacon.
Serve with raw vegetables and your favorite fresh fruit to round out the meal.
Prepare using OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.