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Photo: Line T. Klein; Styling: Paige Hicks
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.
- 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
- 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
Preheat broiler to high.
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.
Place bread on a baking sheet. Broil 2 minutes or until toasted on one side.
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.