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    Hot Brown Sandwich

    Source of Recipe

    Cooking Light, October 1996

    List of Ingredients

    • 6 tablespoons all-purpose flour
    • 1/3 cup 2% low-fat milk
    • 21 ounces low-salt chicken broth
    • 1 tablespoon reduced-calorie margarine
    • 1/2 cup fresh Parmesan cheese, preshredded, divided
    • 1 1/2 tablespoons sherry
    • 8 slices wheat bread, toasted, and sliced in half diagonally
    • 1 pound oven-roasted, fat-free deli turkey breast, shaved
    • 8 slices tomato, cut into 1/4" thick pieces
    • 8 teaspoons real bacon bits, crumbled
    • Freshly ground pepper


    1. Preheat oven to 450 degrees. Place flour in a medium bowl. Gradually add milk and broth, stirring with a whisk until blended. Melt margarine in a medium saucepan over medium heat; stir in chicken broth mixture. Cook 8 minutes or until thick and bubbly, stirring constantly with a whisk. Add 1/4 cup cheese; cook 1 minute. (Cheese will not completely melt.) Remove from heat; stir in sherry. Arrange 4 toast triangles on a baking sheet, overlapping triangles. Top each with 3 ounces turkey, about 3/4 cup cheese sauce, 2 tomato slices, 2 teaspoons bacon bits, and 1 tablespoon remaining cheese. Repeat procedure with remaining ingredients to make 4 sandwiches. Bake at 450 degrees in the upper third of the oven for 8 minutes or until thoroughly heated. Sprinkle with pepper.




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