Black & Tan Hot Browns

By lorik

Ingredients

• COOK:
• 8 strips thick-sliced bacon, diced
• 1/4 cup all-purpose flour
• SLOWLY WHISK IN:
• 1/2 cup stout (such as Guinness)
• 1/2 cup ale (such as Bass)
• 1/2 cup heavy cream
• 4 tsp. prepared English mustard (such as Coleman’s)
• 1 Tbsp. Worcestershire sauce
• 12 oz. extra-sharp Cheddar, shredded
• Salt, black pepper, and cayenne pepper to taste
• ASSEMBLE:
• Tomato slices
• Sliced cooked turkey breast, heated
• 4 slices artisan bread, 1-inch thick, toasted
• Chopped fresh parsley

Details

Servings 4
Cooking time 45mins
Adapted from cuisineathome.com

Preparation

Step 1

Cook bacon in a large saucepan until crisp; transfer to a paper-towel lined
plate. Drain all but 3 Tbsp. drippings from pan. Whisk in flour until smooth and cook over medium heat, 1 minute. Slowly whisk in stout, ale, cream, mustard, and Worcestershire until smooth; bring to a simmer and
cook until thick. Reduce heat to low and whisk in Cheddar, a handful at
a time, adding more once melted. Season sauce with salt, black pepper, and cayenne.

Assemble hot browns by layering tomato slices and turkey on toast slices, then top with sauce, bacon, and parsley.

Per serving: 1000 cal; 56g total fat (32g sat); 201mg chol; 1726mg sodium; 53g carb; 8g fiber; 58g protein