Wild Bird and Nature Store HOT BROWNS
8 Slices Rye Bread (Toasted)
16 Slices Bacon (Cooked)
16 Slices Red Tomatoes
3/4 lb. Deli Sliced Turkey
1/2 Cup Shredded Sharp Cheddar Cheese
Parmesan Cheese Sauce Ingredients:
1 1/2 Tbsp. Butter
1 Tbsp. Flour
6 oz. Mushroom Steak Sauce
8 oz. Half and Half (1 Cup)
1 tsp. Tabasco Sauce
1 Tbsp. Worcestershire Sauce
3 oz. Shredded Parmesan Cheese (3/4 Cup)
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. White Pepper
Parmesan Cheese Sauce
Melt 1 1/2 tbsp. butter in medium skillet over medium-high heat.
Sprinkle 1 tbsp. flour into melted butter, whisking constantly 1 minute until mixture is lumpy, add salt, pepper, and white pepper.
Add mushroom sauce, tobacco sauce, Worcestershire sauce, and half and half into skillet whisking constantly. Add shredded parmesan cheese, whisk until smooth.
Remove from heat and use immediately.
Arrange toasted Rye bread on baking tin. Place even amounts of turkey, bacon, and tomatoes on top. Spoon parmesan cheese sauce on top of each sandwich half. Top with shredded sharp cheddar cheese and broil in oven until the cheese on top is bubbly and lightly browned (2 - 4 minutes).
Serve and enjoy