Sheilas Derby Day Hot Brown Recipes

DERBY HOT BROWNS

Steps:

• In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth; gradually add the milk, broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/3 cup Parmesan cheese and cheddar cheese until melted. Remove from the heat., Place toast slices on a baking sheet. Top each with turkey, sauce mixture, tomatoes and bacon. Sprinkle with remaining Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.

DERBY DAY HOT BROWNS

Steps:

• Preheat oven to 400°F (200°C). Place bacon slices, slightly overlapping in Small Ridged Baker. Cover with parchment paper; microwave on HIGH 5 minutes. Carefully remove baker from microwave using oven mitts; separate bacon. Microwave, covered, on HIGH 2-3 minutes or until bacon is crisp. Transfer bacon to paper towel-lined plate.Cut tomatoes into thin slices. Halve each slice; set aside.Using Microplane® Adjustable Coarse Grater, grate both of the chesses; set aside separately.Melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook and stir 1-2 minutes or until bubbly. Continue cooking about 1 minute, stirring constantly.Gradually stir in milk. Cook and stir about 2-3 minutes or until thickened and bubbly. Add cheddar; stir until melted. Remove from heat.Place bread in a single layer on the Large Bar Pan.Cover bread slices evenly with turkey, cheese sauce (about 3 tbsp/45 mL per sandwich), and tomato. Cut bacon slices in half, place on sandwiches in a "criss-cross" fashion; sprinkle with Parmesan cheese. Bake 15-18 minutes or until heated through and Parmesan cheese is light golden brown. Remove from oven and sprinkle with parsley.

SHEILA'S DERBY DAY HOT BROWN

Steps:

• Prepare bacon: Preheat oven to 400 degrees. Line jelly-roll pan with parchment paper. Lay out slices of bacon (do not overlap). Sprinkle with black pepper, brown sugar and cayenne (as your taste dictates - I only used a touch of cayenne for a hint of heat). Bake for 10-12 minutes until nice and crispy. Remove from pan and drain on paper towel-lined plate. Set aside.
• Meanwhile, while bacon is cooking, make cheese sauce. Melt butter in a large saucepan over medium heat and add onion and mushrooms. Saute until onions are translucent and mushrooms are soft. Stir in flour, 1 T. at a time, and cook for about 1 minute. Season with salt and white pepper. Slowly stir in milk (about 1 cup at a time) until it is fully incorporated and flour is well-blended. Cook, stirring frequently, until mixture has thickened. Add cheeses, 1/2 cup at a time, stirring to blend well. Remove from heat and set aside.
• To assemble sandwiches, Preheat broiler. Toast bread slices to a medium-golden color and lay out on shallow-rimmed baking pans. (You will probably need 2 to fit all the bread slices.) Divide sliced turkey breast evenly among the bread slices, folding to fit on the bread. Ladle reserved cheese sauce over turkey and toast. (I used a ladleful for each sandwich.) Slice tomato in 8 slices and place on top of sandwiches. Slice bacon slices in half and set aside. Place each baking pan under broiler, one at a time, and broil until browned and bubbly. After removing from broiler, put bacon slices on top (arranged in an X) and serve.
• Note: Any leftovers reheat very well. You can just run them under the broiler again or bake in a 400-degree oven for a few minutes.