Submitted by randilicious
Serves 2
Ingredients
| 5 tbsp canola oil |
|
3 tbsp all-purpose flour |
| 1½ c. milk |
|
6 tbsp Parmesan cheese, freshly grated |
3 tbsp sharp cheddar cheese, shredded
|
|
1 egg, beaten |
| ½ tbsp pepper |
|
½ tbsp oregano |
| 1 tsp paprika |
|
1 tsp Old Bay seasoning |
| 1 c. mushrooms, sliced |
|
8 stalks asparagus |
| 1 tomato, thinly sliced |
|
4 slices of bread, toasted |
| 1 avocado |
|
leftover turkey slices and/or ¼ lb. pork roast thinly sliced |
Directions
- To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux. Stir in flour to absorb the oil. Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Season with pepper, paprika, & Old Bay seasoning & remove from heat.
- In a separate skillet, heat 2 tbsp canola oil. Saute mushrooms in the oil until soft.
- In the same skillet, saute the asparagus.
- Preheat the oven broiler. For each serving, put 2 slices of toast on a broiler-safe dish. Cover toast with layer of slices of turkey/pork roast & mushrooms. Smother each serving with sauce.
- Place dish in broiler until the top of the sauce in speckled brown & bubbly. Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
- For each serving, slice up half an avocado & add as garnish.
Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky. Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.
