Grocery Basket
turkey cutlets, tomato, chives, cauliflower, white cheddar, butter, nutmeg, hot sauce, parmesan, bacon, bread
Category
Sandwiches and Burgers
Servings
1
One of the things we love most when cooking up yummy race day food is to theme our food to where the event is taking place or the team playing. So when the Kentucky Derby rolls around each May, you know we are cooking up Kentucky-inspired eats (as we sip on our Mint Juleps and our Oaks Lillies).
We bring you this tasty spin on a (Louisville) Kentucky classic, the Hot Brown sandwich. We used less butter and cheese than your average Hot Brown recipe and finished the sandwich off with some 12-grain bread, making this a not-so-guilty race day dish. But not to worry, we would never skimp on the flavor!
Ingredients
1 tomato, sliced into ¼-inch rounds
Chives, minced
½ head cauliflower (florets only), steamed
¼ pound sharp white cheddar, shredded
3 tablespoons butter, at room temperature
Pinch of nutmeg, to taste
Few drops hot sauce, or more to taste
Sea salt, to taste
Black pepper, to taste
½ cup water, or more for a thinner sauce consistency
3 tablespoons parmesan cheese, plus another 2–3 tablespoons for serving
2–4 slices extra thick bacon, cooked and cut in half
2 slices 12-grain bread, toasted
Directions
Using a food processor, blend the butter and the cauliflower. Once combined, add in the cheddar cheese, nutmeg, hot sauce, salt, pepper, and water. Blend until smooth, adding more water as needed to achieve a creamy sauce consistency. Then add in 3 tablespoons of parmesan cheese and blend again. Set the sauce aside.
Preheat your oven or toaster oven to 400 degrees F.
Cook the turkey cutlets in a skillet over medium/medium-high, flipping as needed, until golden brown on both sides.*
Top both slices of toasted bread with a healthy spread of the cauliflower Mornay sauce. Then, top each with two tomato slices, 1–2 bacon slices, and a turkey cutlet. Sprinkle with the remaining 2–3 tablespoons of parmesan cheese and place on an aluminum foil-lined baking sheet.
Place in oven until the cheese atop the tomatoes has melted and begun to brown. You can also achieve this by broiling the open-faced sandwiches instead, but you must keep a close eye as they can burn quickly.
Garnish sandwiches with the chives. Serve either as two large open-faced sandwiches, or cut each sandwich in half for four more bite-size servings.
Recipe Note
Pro Tip 1:
If you can’t find these cutlets from the Great American Turkey Co., you can sub them out for plain turkey cutlets. The flavor will be a lot more bland, so make sure to season with salt and pepper before cooking.
Pro Tip 2:
Great American Turkey Co. cutlets come marinaded, so you won’t need extra oil in your pan to cook them. If you’re using plain turkey cutlets, you will need oil to prevent sticking.