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Louisville Hot Browns With Cauliflower Mornay

Louisville Hot Browns With Cauliflower Mornay



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Photo: Line T. Klein; Styling: Paige Hicks

Yield

Serves 4 (serving size: 1 sandwich)

This classic Kentucky open-faced sandwich is a variation of the Welsh rarebit, invented in Louisville about a hundred years ago, and it's famous for being as delicious as it is simple: Basically just a turkey and bacon sandwich with a creamy sauce. We give it a modern twist with a light but creamy cauliflower puree that stands in for the traditional cheese sauce, so you can enjoy it without feeling weighed down after.

Ingredients

  • 1 1/2 cups chopped cauliflower
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1/3 cup 2% reduced-fat milk
  • 1 1/2 tablespoons unsalted butter
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt
  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
  • 4 (1 1/2-ounce) slices multigrain bread
  • 4 center-cut bacon slices, chopped
  • 12 ounces turkey breast cutlets (about 1/4 inch thick)
  • 4 (1/2-inch-thick) slices heirloom beefsteak tomatoes
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives

Nutritional Information

  • Calories 331
  • Fat 11.7g
  • Satfat 5.5g
  • Monofat 3.4g
  • Polyfat 1.4g
  • Protein 33g
  • Carbohydrate 24g
  • Fiber 5g
  • Cholesterol 78mg
  • Iron 3mg
  • Sodium 640mg
  • Calcium 162mg

How to Make It

Step 1

Preheat broiler to high.

Step 2

Combine cauliflower and stock in a medium saucepan. Bring to a boil; cook 10 minutes or until tender. Place cauliflower mixture in a blender. Add milk, butter, 1/4 teaspoon pepper, salt, and cheese. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid; process until smooth.

Step 3

Place bread on a baking sheet. Broil 2 minutes or until toasted on one side.

Step 4

Cook bacon in a large ovenproof skillet over medium-high heat until crisp. Remove bacon with a slotted spoon. Sprinkle turkey with remaining 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan; let stand 5 minutes. Shred turkey into large pieces. Arrange bread slices in a single layer, toasted side down, in pan. Top bread slices evenly with turkey. Pour cauliflower mixture evenly over turkey; broil 3 minutes or until sauce begins to bubble. Top each serving with 1 tomato slice, one-fourth of the bacon, and herbs.


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