¼ cup butter ¼ cup all-purpose flour 1½ cups whole milk 3 tablespoon plus ¼ cup grated parmesan reggiano cheese, divided. ⅛ teaspoon salt ⅛ teaspoon ground white pepper ¼ teaspoon ground black pepper 1 egg, lightly beaten 4 slices wheat bread, toasted 16 slices of shaved turkey (deli-thin will work just as well) 1 tomato, sliced into 4 half-inch slices 2 tablespoon. finely chopped onion ¼ teaspoon smoked paprika 8 strips of bacon, cooked 2 tablespoon. chopped parsley
Preheat oven to 500 degrees. Brown onion in a small pan and set aside. Lightly grease 4 6-inch casserole dishes. In a medium saucepan, melt butter over medium heat. Add the flour and stir until mixture is smooth. gradually stir in milk, 3 tablespoon of parmesan reggiano, salt and peppers. Cook for 10 minutes, stirring continuously. Stir in the beaten egg and cook for an additional 5 minutes, stirring frequently. Remove from heat. Place the slices of toast into the bottom of the casserole dishes. Top each with 4 slices of turkey and one tomato slice. Divide the milk mixture that was previously set aside evenly over each slice of bread. Sprinkle remaining cheese over the dishes, then add the smoked paprika. Bake for 10 minutes. Remove from oven and place 2 strips of the bacon on top of each Hot Brown, add the parsley, and let stand for 3-5 minutes. Serve.
No nutrition information available