Welcome to Heiner's Bakery : Maker of Enriched Breads, Rolls, and Buns
Hot Browns
Originated by a chef at the Brown Hotel in Louisville, Kentucky, Hot Browns are a delicious open-faced sandwich that features toast topped with turkey, tomato and bacon and a rich cheese sauce. This lighter version has fewer fat and calories, without losing the taste.
Sauce:
1 1⁄2 tablespoons of butter
2 tablespoons all purpose flour
1⁄4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 cup 2% milk
1⁄2 cup shredded reduced fat extra sharp cheddar cheese
1⁄2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
Remaining Ingredients:
12 slices Heiner's Giant white bread, toasted
3 cups shredded cooked turkey
12 slices tomato
5 bacon slices, crumbled
1⁄4 cup grated fresh Parmesan cheese
Preheat broiler.
Arrange toast on a large baking sheet. Arrange turkey evenly over toast. Drizzle sauce evenly over turkey; top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan cheese. Broil for 7 minutes or until thoroughly heated and lightly browned. Serve immediately.
Yield: 6 servings.
Hot Turkey Sandwiches
Serve these quick to make sandwiches for lunch on the Friday after Thanksgiving or anytime you have turkey leftovers. Cranberry-shallot sauce adds a sweet, tangy flavor. Bottled gravy will work fine in this recipe.
8 Slices of French Italian Bread
4 tablespoons light mayonnaise
1⁄4 cup turkey gravy
8 bacon slices, cooked
Sliced, cooked turkey breast
4 slices of provolone cheese, halved
1 cup arugula or baby spinach
1 tablespoon of cranberry-shallot sauce
Pre-heat oven to 400 degrees
Place bread slices on a baking sheet. Spread mayonnaise evenly over 4 bread slices. Spread turkey gravy evenly over remaining bread slices. Top the mayonnaise-spread slices evenly with bacon, turkey and provolone cheese. Bake at 400 degrees for 10 minutes or until cheese is melted.
Top cheese evenly with arugula. Drizzle with cranberry-shallot sauce. Top with gravy-spread bread slices. Press together.
Cranberry-shallot sauce: Combine 1⁄4 cup cranberry sauce, 1 tablespoon minced shallots, 1 tablespoon cider vinegar, and 1 teaspoon Dijon mustard in a small bowl.
Serves 4
