Cooking Tips & Hints
                 Week 118 Featured Recipe
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(click for printable version of this recipe)
The Hot Brown sandwich is an original created in Louisville Kentucky. It is open-faced with a Mornay sauce making it a natural to be turned into a casserole. The Mint Julep Fruit Salad served with this sandwich will be next week’s feature.
• 6 individual baking dishes or 13 X 9
  baking dish
• Cutting Board
• Knife
• Whisk
• Medium sauce pan
• Baking sheet
• Large mixing bowl
• Large Wooden spoon
• 5 to 6 cups cubed bread such as
  French or Italian
• 12 oz sliced, cooked turkey breast
• 6 tomato slices
• 6 strips thick sliced bacon, halved and

For the Sauce
• 1 stick unsalted butter (8 tbsp)
• 1/3 cup all purpose flour
• 1 ½ cups whole milk
• 1 cup low-sodium chicken broth
• 2 Tbsp dry sherry
• 3/4 cup shredded white Cheddar
• ½ cup grated Parmesan
• 1 jar pimentos, drained (2 oz)
• 2 tsp Tabasco sauce
• Salt to taste

Preheat oven to 400 deg. Coat the baking dishes with nonstick spray and place on a baking sheet. Spread the bread cubes on a baking sheet and toast in the oven until golden, appx 10 minutes. Melt the butter in a saucepan over medium heat. Whisk in flour; cook 1-2 minutes. Whisk in milk, broth and sherry, bring to a simmer, and cook until thick, appx 2 to 3 minutes. Whisk in Cheddar and Parmesan until smooth. Add pimentos and Tabasco; season with salt.

To assemble, toss bread with 1 cup sauce and layer in bottom of prepared dishes. Top casseroles with turkey and remaining sauce. Bake 20 minutes. Preheat broiler to high with rack 6 inches from element. Broil casseroles until browned and bubbly, appx 2 to 3 minutes. Top with tomatoes and bacon and serve.

HINTS: You can make one large casserole by assembling the ingredients in a 13 X 9 baking dish and bake until golden brown and bubbly, about 30 minutes. Add ham slices to this and it easily would be converted to a club sandwich casserole.