Kentucky Hot Browns
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Kentucky Hot Browns
Serves 4
2 cups milk
¼ cup Cattlemen's Choice Beef Sauce Blend®
½ teaspoon Worcestershire sauce
¼ cup grated sharp Cheddar cheese (1 ounce)
½ cup grated Parmesan cheese, divided
4 slices of Pumpernickel bread, lightly buttered and toasted
16 ounces smoked or regular deli-sliced turkey
8 thin slices tomato
8 strips bacon, cooked but not crisp
4 slices Mozzarella cheese (sharp Cheddar cheese)
Blend milk and Olde Westport Cattlemen's Choice Beef Sauce Blend® in a saucepan. Bring to a boil over medium heat, stirring continuously until thickened. Lower heat, add Worcestershire sauce, Cheddar cheese and ¼ cup Parmesan cheese, stir until smooth. Remove from heat. Place 1 slice each toasted Pumpernickel bread in 4 small individual baking dishes. Arrange turkey slices evenly over toast and spoon beef-cheese sauce equally over tops. Top each with 2 tomato slices and cooked bacon strips. Sprinkle 1 tablespoon (from the remaining 1¼ cup) Parmesan cheese over the top. Top each with a slice of cheese and place in a preheated 425-degree oven until bubbly and the cheese is melted and slightly browned.
Olde Bill’s Comments: I ran across this recipe for Hot Browns in an old favorite cookbook. This dish originated at the Brown Hotel in Louisville, Kentucky, in the late 20's. I've adapted it to Olde Westport Cattlemen’s Choice Beef Sauce Blend® and hope your family enjoys it as much as mine has.