Friday, April 13, 2012

Hot n' Brown

This recipe is a big hit at our house. When I make it, I never have leftovers and usually despite the fact that there are five of us eating, all six english muffins get eaten. Its pretty easy to make and if the cheese sauce is doubled, you have plenty to make a mac and cheese later in the week, or to pour over grits or have welsh rarebit later in the week. It really is a good sauce and the combination is so yummy. I typically make my English Muffins since they are rarely on sale and will post that recipe later this week. This is a great summertime recipe since it requires tomatoes and when Earth fare has its thick cut uncured bacon, I will buy extra and freeze it in 12-slice portions so I can make this whenever its requested. 
3 heirloom tomatoes, sliced
6 English Muffins, lightly browned
Sliced turkey or chicken breast
12 slices cooked, uncured bacon
Cheese sauce

First make cheese sauce: Melt butter over a low heat. Stir in flour and salt and slowly add milk. When almost thickened, blend in cheese. Blend well and set aside, keeping covered and warm.  Next, fry bacon and set aside to keep warm.  When ready to serve dinner, split the english muffins and arrange on a broiling pan, broil  them till slightly brown and toasty. Remove from broiler and top each English muffin half with a tomato slice(or two), then some turkey or chicken slices(lunchmeat works well for this). Return to oven to heat well, watching carefully so it doesn’t burn; just long enough to get it hot. Place muffin halves on a plate, pour cheese sauce liberally over top and criss-cross bacon on top. Serve with a sharp knife and fork. Devour!!

Cheese Sauce
1/2 cup butter
1/2 cup all purpose flour
1 tsp salt
4 cups milk
3 cups grated sharp cheese

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