Kentucky Hot Brown Sandwiches And Variations

Directions

1. Heat 1/3 c. butter in saucepan and add in onion. Cook till transparent. Add in flour and blend till smooth. Add in lowfat milk, salt, and red pepper. Stir and cook till mix is thick and smooth. Stir in cheese, Large eggs, and 1 Tbsp. butter. Continue to cook, stirring till mix almost reaches boiling.
2. Remove sauce from heat.
3. Fry bacon slices till crisp.
4. To Assemble warm browns: Toast 8 slices of wheat bread. Cut 4 in half diagonally. On 4 oven proof plates, place cut toast with points turned outward, with one whole slice in the middle. Then layer chicken, sauce, and bacon. Sprinkle generously with Parmesan and paprika. Broil 2 to 3 min.
5. More than special - a Kentucky tradition. Hint: Turkey may be substituted for chicken.
6. Variations:For a richer sauce use 2 c. lowfat milk and 1 c. cream flavoured with 1/8 ts Grated nutmeg
7. For a richer sauce, add in an egg at the end. Don't allow sauce to boil.
8. Top turkey with sliced tomatoes and use 1/2 c Swiss cheese, grated instead of Parmesan. Bake sandwiches at 400 degrees for 10 min rather than broil.
9. Note: This is a regional favorite which originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added.
10. Add in 1 tb Dry sherry and a 2-oz jar diced pimento, liquid removed to the cheese sauce.
11. Thinly slice 1/4 lb mushrooms. In a skillet heat oil over moderately high heat till warm but not smoking and saute/fry mushrooms, stirring occasionally, till golden brown and any liquid given off by mushrooms is evaporated. Season mushrooms with salt.
12. After broiling, top each sandwich with bacon and mushrooms.
13. Add in 1 ts Prepared mustard and 1 ts Worcestershire sauce to the cheese sauce to give it some zip.