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The Turkey Devonshire sandwich, sometimes simply called a Devonshire, originated in 1934 in Pittsburgh, Pennsylvania.It is typically served as a hot open-faced sandwich on toasted bread with hot turkey, bacon, tomatoes, and a cheese sauce.
The Hot Brown is an open-faced sandwich of turkey breast and bacon, covered in creamy Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. [3] Alternatives for garnishes include tomatoes, mushroom slices, and, very rarely, canned peaches. [1] [4]
In the historic Brown Hotel in Louisville, Ky., the kitchen has been cooking up this warm, cheesy, open-faced sandwich since the ’20s — filled with turkey and made out necessity and a desire ...
Open-faced with turkey and bacon, topped with mornay sauce, and baked or broiled. Variation of Welsh rarebit. A similar dish in St. Louis, also sometimes called a "hot brown," is known as a prosperity sandwich. [20] Hot chicken: Canada, A closed-faced shredded chicken sandwich, topped with galvaude, a sauce consisting of gravy and green peas.
The hot brown, an open-face turkey sandwich, is one of Kentucky's most famous dishes. It gets a state-fair spin in the form of hot brown tater tots , which are smothered in gravy, turkey, and ...
The real star is the classic roast turkey sandwich, made with mayonnaise and lettuce on a sesame seed bun. ... Regarded by many as an official state sandwich, The Gerber is a hot, open-faced ...
In North America, an open faced sandwich may also refer to a slice of bread topped with warm slices of roasted meat and gravy. Examples include a beef Manhattan, a hot chicken sandwich in Canada, or Welsh rarebit. [25] This is also done in Scandinavian countries, where they also eat open faced sandwiches with fried meat and fried fish ...
Stock: Take the turkey carcass, place in a large stock pot, and fill with water to cover. Toss in a few parsley sprigs, quartered onions and carrots. Bring to just a boil and reduce heat to simmer ...