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| Hot Browns |
| Open-Faced Turkey Sandwiches with Parmesan Cream Sauce and Bacon
Ingredients For sandwich: 12 bacon slices, cooked to golden brown and crisp 12 slices firm white sandwich bread, like Pepperidge Farm, toasted and buttered, if desired, crusts removed, if desired 1 pound sliced roast turkey breast from leftover roast turkey For sauce: 1 stick unsalted butter 1/2 cup flour 2 1/2 cups milk 1 large egg yolk 1 cup freshly grated Parmesan, plus more for sprinkling Tabasco sauce, to taste freshly ground pepper coarse salt 1/4 cup very cold heavy cream Method Arrange toast on 6 flameproof plates and divide turkey among toasts. Preheat broiler. Make sauce: In a 2 to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes. While sauce is simmering, in a bowl, whisk together the egg yolk and remaining 1/2 cup milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160º. Remove pan from heat and season sauce with Tabasco, white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce. Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes. Arrange 2 bacon slices in an X on each serving. |
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