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My last article was about one of my areas regional favorites. Another favorite, especially in Kentucky is the hot brown sandwich. This originated in a hotel in Louisville, Kentucky and has countless variations. You can hardly go wrong with a cheese sauce this rich. Also, definitely don't try to eat this sandwich with your hands!
1 1/2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup cream 1/2 cups milk a pinch of white pepper 3/4 cup grated Swiss (or sharp cheddar) 4 slices of homemade-type white bread, toasted lightly 1/2 pound cooked turkey breast, sliced thin 4 thin slices of tomato 8 slices of cooked bacon 1 tablespoon freshly grated Parmesan In a small saucepan cook the onion in the butter over medium heat until translucent. Stir in the flour, and cook while stirring, for 3 minutes. Meanwhile, in a separate pan heat the milk and cream. Remove both pans from the heat. Add the milk to the flour/onion mixture in a stream, whisking vigorously until the mixture is thick and smooth. Add the salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through a fine sieve into a bowl and add the Swiss, stirring until the mixture is smooth. Arrange the toasts in a baking pan (or ramekins) and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon, crumbled and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.
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