Why I Had Fruit For Lunch

This is never going to be the prettiest sandwich in the place, but it could easily be the best. I have leftover turkey and gravy, bacon in the freezer and all the good cheese you could ever want.

Kentucky Hot Brown Sandwich

Serves 2

2 brioche buns

butter

1 onion, caramelized (optional)

6-8 ounces thinly sliced turkey breast

1 cup Mornay sauce, warm or 2/3 cup turkey gravy, warm, and ½ cup grated colby-jack cheese

3 slices cooked bacon

Toast buns and butter them. Place on oven-proof plates. Top with onion if using. Shingle turkey across toast. Pour sauce or gravy over top. Add cheese if using. Place under broiler and broil until sauce or gravy and cheese is bubbling and lightly browned. Remove from oven and crumble bacon over top. Serve at once. Serves two.

Mornay Sauce

2 tablespoons butter

1½ tablespoons flour

1 cup milk

½ cup grated colby-jack or other melty cheese

In a heavy saucepan, melt the butter. Add the flour, mixing well, and cook over low heat for one minute. Pour in the milk in a thin steady stream, stirring the whole time, and mix carefully to get any lumps out. Cook over low heat until thickened slightly, stirring occasionally. When thick, remove from heat. Add cheese and let stand one minute before stirring.

Caramelized Onions

1 teaspoon olive oil

1 onion, quartered and very thinly sliced

pinch of salt

Heat a heavy skillet and add oil. Add onions and salt and cook over medium low heat, stirring occasionally, until onions are limp and a dark golden color, about 45 minutes.

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