HOT BROWN from THE BROWN HOTEL with a few adjustments

Tonight we tried the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living.  I did have to make a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

PREPPING THE SANDWICH

THE HOT BROWN serves 4

1/4 cup butter

1/3 cup flour

4 cups heavy cream 

10 tablespoons Pecorino Romano cheese, divided**

salt and pepper, to taste

1 pound thinly sliced turkey (I used Costco sliced and it was perfect)

4 Texas toast slices (I used thick Sourdough)

4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)

1/4 teaspoon paprika

8 cooked bacon slices

2 tablespoons chopped fresh parsley

• Preheat broiler with rack 4 inches from heat.
• Melt butter in a heavy 2 quart saucepan over medium low heat.
• Whisk in the flour until smooth and golden.
• Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
• Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
• Place toast slice in the bottom of a lightly greased casserole dish.
• Top with turkey slices.
• Top with tomatoes.
• Spoon cheese sauce over tomatoes.
• Sprinkle with the remaining cheese.
• Broil 5 minutes or until cheese begins to brown.
• Sprinkle with paprika.
• Top with bacon pieces.
• Sprinkle with parsley.
• Enjoy.

**I didn't realize I was out, but I was so I substituted sharp cheddar and it was lick the plate clean good.

BAKED HAM & SWISS SANDWICHES

I wish I could tell you where I saw this recipe, but I can't.  I did adapt it slightly, but it really makes the perfect football food - quick, easy and tasty. 

BAKED HAM & SWISS SANDWICHES
12 pack of KING'S Hawaiian rolls
4 slices thick ham, quartered (to fit on rolls)
4 large slices Swiss cheese, quartered (to fit on rolls)
1/3 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

• Slice rolls in half and layer pan with bottom halves.*
• Place a slice of ham and Swiss cheese on each roll.
• Put the tops on.
• In a small saucepan melt the butter.
• Add the Worcestershire sauce and seasonings and blend well.
• Brush the tops of each roll.
• Cover with foil and refrigerate over night.

• Preheat oven to 375°.
• Bake 15-20 minutes.
• Serve immediately!  They are best hot.

As an added bonus they are really good as a "club" adding turkey as well to the ham.

*Original recipe called for using a 9x13 pan.  I used my lasagna pan and it worked out very well.

NATIONAL GRILLED CHEESE MONTH

April is National Grilled Cheese Month so to celebrate let me offer this:

GRILLED ONION TOMATO BACON CHEESE SANDWICHES
4 slices thick sourdough bread
6 slices bacon, cooked crisp
thin sliced red onions
sliced tomatoes
sharp cheddar cheese slices
2 tablespoons butter

• Melt butter on skillet
• Lay all four slices on skillet to brown.
• On 2 slices arrange in the following order the cheese slices, tomatoes, bacon slices and onion rings.
• Top with the other 2 bread slices and continue toasting, turning as necessary until brownness.

AND

APPLE CHIPS
Large Apple
1 tablespoon butter
Coarse salt

• Peel and core apple.
• Slice into thin rings.
• Melt butter in skillet over medium high heat.
• Add apple rings.
• Cook until soft and golden brown.
• Drain on paper towels.
• Sprinkle with coarse salt.
• Cool & Eat.

APPLE GRILLED CHEESE SANDWICHES
4 Oatnut Bread slices
1 large apple, peeled, cored and grated
1/2 cup grated cheddar cheese
honey mustard
2 tablespoons butter

• Mix together the grated apple and cheddar cheese.
• Spread the mustard over 2 of the bread slices.
• Top with apple and cheese mixture. Add top slice of bread.
• In a large skillet melt the butter.
• Grill sandwiches to desired crispness.

AND

TUNA MELTS
1 large can white albacore tuna packed in water, drained and drained again!
8 sweet pickles, chopped fine
2 green onions, chopped fine
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
1 hard boiled egg, chilled, peeled and chopped fine
2-4 tablespoons butter
1 slice Muenster cheese
1 slice extra sharp cheese
4 slices frozen potato bread

• Drain the tuna in a fine mesh sieve and then use a spoon to mash all the water out again! Drying out the tuna is crucial.
• In a mixing bowl whisk together the mayonnaise, lemon juice, salt and pepper.
• Chop the sweet pickles and green onions extremely fine.
• Fold tuna, pickles and onions into Mayonnaise mixture.
• Chop egg finely and fold into mixture.
• Melt 2 tablespoons butter on griddle over medium high heat. Add more as necessary to keep from burning.
• Toast all 4 slices of bread while still frozen*.
• When butter is melted lay all 4 slices in butter and top 2 slices with muenster and the other 2 slices with the sharp cheddar. Allow them to heat through, melting the cheese.
• Add the tuna to 2 slices and close them up.
• Continue cooking until golden on all sides and heated through.

*Using frozen bread makes the bread lighter and more easily toasted golden.

AND

(sorry It's not a great picture, but it tasted great)

GRILLED CHEESE IN A PAN

8 ounce tube crescent rolls
1 cup grated mild Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
1 cup grated Gruyere cheese
8 ounce package Philadelphia cream cheese
1 egg, beaten
1 tablespoon melted butter

• Unroll crescent roll dough and divide in half.
• Line the bottom of an 8x8 ungreased baking dish with half of the dough. Seal the perforated edges.
• Layer the cheeses over the dough.
• Pour the egg evenly over top.
• Top with remaining dough.
• Brush with butter.
• Bake 30-35 minutes or until golden brown.

OPTIONAL: Drain a can of tuna and add it between cheese layers for a Baked Tuna Melt, rotisserie chicken pieces, green chile pieces... The possibilities are endless...

MONTE CRISTO SANDWICH

MONTE CRISTO SANDWICH
2-3 tablespoons butter
powdered sugar
for each sandwich you will need:
2 slices thick Potato bread
1 slice roasted turkey
1 slice swiss cheese
1 slice smoked or baked ham
BATTER (enough for 2 sandwiches)
1/2 cup milk
1 JUMBO egg
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon nutmeg
1/2 cup self rising flour

• Assemble sandwiches with the cheese between the 2 pieces of meat.
• Cut into halves or quarters.
• Whisk together the milk and egg. Add the seasonings. Add the flour last.
• Melt butter on griddle.
• Dip each sandwich piece in batter coating well.
• Fry each sandwich until crisp. Make sure to turn onto each side and edge to grill batter well.
• Cool on paper towels.
• Dust with powdered sugar.
• Serve with fresh raspberry jam.

Half the battle of making this sandwich is finding a good quality and tasty turkey and ham. The other half is actually using your fingers to dip the sandwich pieces in the batter.

RASPBERRY JAM

8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

• Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
• Bring to a full rolling boil - stirring constantly. Let boil 1 full minute.
• Remove from heat and stir in gelatin.
• Skim any foam.
• Pour into sterilized jars.
• Water bath process 15 minutes.