Open-Faced Hot Brown Sandwiches
Garlic-Roasted Broccoli
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 6 slices bacon
- 2 slices frozen garlic Texas toast
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup milk
- ¾ cup shredded sharp Cheddar cheese
- 1 (9-oz) pkg ultra thin sliced turkey
- 1 Roma tomato, thinly sliced
- 1 Tbsp chopped fresh parsley
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain and cut each slice in half. Wipe skillet clean.
- Bake Texas toast according to package directions on a rimmed baking sheet.
- Meanwhile, melt butter in skillet over medium heat; add flour, and cook, stirring constantly, 2 minutes. Gradually stir in milk until smooth.
- Cook, stirring often, until thickened and bubbly. Gradually stir in cheese until melted. Season with salt and pepper to taste.
- Increase oven temperature to broil. Top Texas toast with turkey, bacon, tomato, and cheese sauce.
- Return sandwiches to oven, and broil 2 to 3 minutes or until cheese sauce is browned and bubbly. Sprinkle with parsley.
Side Dish Ingredients
- 1 crown broccoli, cut into florets
- 1 clove garlic, minced
- 1 Tbsp olive oil
Side Dish Instructions
- Preheat oven to 425°F. Toss broccoli with garlic on a rimmed baking sheet. Drizzle with oil, and season lightly with salt and pepper. Spread in an even layer.
- Bake 15 minutes or until crisp-tender.
Budget Friendly Meal Plan
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