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.
Submitted by Robb “Movidude74” Johnston
1 lb. pizza dough
¼ lb. Swiss cheese
¼ lb. sharp provolone
¼ lb. tavern ham
¼ lb. hard salami
¼ lb. slicing pepperoni
Sweet or Hot Peppers, drained
Thaw pizza dough according to directions on package. Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
Beat one egg & add Italian seasoning to taste. Brush top of rolled dough.
Layer the deli selections meat, then cheese, then meat, etc. You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
The peppers are optional. If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
Roll or fold the layers of food away from you.
Brush on egg mixture on the exposed dough as you go.
Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center. Coat with egg & flip onto a baking sheet lined with parchment paper.
Coat all remaining surfaces, even if you slop some on the paper.
Cut 3 or 4 slices into the top of the loaf about half way deep.
Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
Let the dish rest a few minutes before serving. Slide into 1″ wide slices to serve.
Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed. You can freeze the leftovers and reheat it later.