If any of you are like me at all, you still have turkey in your freezer from Thanksgiving, awaiting that perfect recipe to defrost it for. Or maybe you’re making another turkey for the Holiday season – wow, you love turkey!
Well, I personally love turkey, too, and am not opposed to more excuses to cook a bird more often than these special times of year. This recipe just made that happen.
People, this sandwich is amazing. It’s filling and tasty tongue-tastic-ness. It’s ridiculously easy to make.
The reason this one’s so easy to make, of course, is because it makes use of leftover turkey or even rotisserie chicken that you’ve picked up from the grocery store deli. There’s very little cooking involved – and that is a fantastic week-night miracle!
By this time, you’ve cooked your bacon. I know you have, I trust you with the bacon.
That means a lot, right there. Me trusting you with the bacon. You can’t trust it to just anyone, you know.
The gravy is so easy to make. Saute a little diced onion, throw in some flour, stir, pour in some milk and chicken stock and in minutes you have a really simple yet awesome gravy. You’re amazing, seriously.
Let’s just take a moment to appreciate the gravy some more. Look at how the pepper contrasts so nicely against the neutral tones of the gravy. OK, ‘nough of that, stir and let’s move on. Love ya, gravy!
Get your sandwich station all configured. Your tomatoes are sliced, your bread slices are appropriately thick, about 1 1/2 inches or so, your cheese is grated, your turkey is IN the additional gravy…you heard me. Dijon has been lovingly slathered on the bread. Yep, Sandwich time!
Gravy on the bread.
That just happened.
In retrospect, I realize I was too stingy with the gravy. Next time there will be more gravy.
Tomatoes are laid down next. We used those small, incredibly delicious Campari tomatoes, and since they’re petite, three to four slices went on per sandwich.
The star of the show – that gravy-laden turkey, goes on next. Oh, people. Just…I need to walk away for a minute to make peace with the fact that this sandwich is a few days in my past and not in front of me right now. Be back in a few.
Our gift to you this Holiday Season – more cheese. No, please don’t get up, hold the applause. Just….you’re welcome. We know, guys, we know.
Oh, oh, lookit, it’s ready to take the stage! Come on out, little sandwich. Some people want to eat you. No biggie.
There is nothing – I promise you – more tasty and pleasing than this sandwich AND so incredibly easy to make on a busy weeknight. Together. Easy meets eye-rolling yummy.
Would I lie to you? I think the answer to that is a big fat N to the O. Yep, you know it.
People – enjoy.
Hot Brown Turkey Sandwiches
from Food Network Magazine, December 2011
Prep Time: 15 minutes Cook time: 20 minutes Level: Easy Serves: 4
- 5 slices bacon
- 1 small onion, chopped
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups grated muenster or monterey jack cheese
- Kosher salt and freshly ground pepper
- 4 thick slices white bread
- Dijon mustard, for spreading
- 1 tomato, sliced
- 3 cups shredded or sliced roast turkey or rotisserie chicken
- 1/4 cup chopped fresh parsley
Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
Arrange the bread on a parchment or foil-lined baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.Use a pancake spatula to carefully transfer to plates.
Crumble the bacon over the sandwiches; sprinkle with the parsley. Enjoy!
The original recipe calls for the sliced bread to be toasted, but if your broiler is anything like mine, it’s going to brown the bread very quickly, maybe slightly burn it, and we didn’t want to get it too toasted. We opted to not toast prior and it turned out fine.
We used muenster cheese, just an FYI. I couldn’t imagine using the monterey jack since the muenster was soooo good, but the jack may be more to your liking.
If you can, get a loaf of good bread from the grocery store bakery and slice it yourself so you can get it the thickness you desire. The thicker slices will help contain the sandwiches better as you assemble and then broil them, as well as make transferring them from the cookie sheet to the plate easier.