Here, as an annual public service, is the Hot Brown, a perfect use for leftover turkey. This delicious open face turkey sandwich was created in 1926 at Louisville's Brown Hotel by Chef Fred K. Schmidt.
Hot Brown (4 servings)
4 tablespoons butter
1 small onion, chopped
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
8 slices toast, with crusts cut off
Turkey breast slices
Crisp-fried bacon, crumbled
Mushroom slices, sauteed
Saute onion in butter until transparent; add flour and combine. Add milk, salt and pepper and whisk until smooth. Cook on medium heat until sauce thickens, stirring occasionally. Add cheese and continue heating until they blend. Remove from heat.
Put one slice of toast in each of four oven-proof individual serving dishes. Top each piece of toast with slices of turkey. Cut remaining toast slices diagonally and place on sides of sandwiches. Ladle cheese sauce over sandwiches. Place sandwiches under broiler until sauce begins to bubble. Garnish with crumbled bacon and sauteed mushroom slices and serve immediately.
There are many variations. Most places don’t crumble the bacon, and there are many substitutes for the mushrooms, including tomato slices and asparagus spears. Some simply forgo the vegetables altogether.