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Plan Z Phase: This is a Z3 (ZReboot) and Z3.5 (ZReboot 3.5) recipe There is a traditional sandwich called the Hot Brown. Very successful down south. Some call it the Louisville Hot Brown. Some call it the Kentucky Hot Brown and I’m sure there are others.  What I did was take the traditional and put some twists on it to Zolafy it. You can make this with ham or turkey. The original was ham.

This is fast to make and is a wonderful comfort food addition to your recipes.

The only difference between Z3 and Z3.5 is a piece of toast on the bottom. The one in the picture has half of a toasted, buttered, square ciabatta roll on the bottom.

Servings: Serves 2.  Can be doubled easily

Ingredients:

• 2 Tbl of butter
• 1 cup of heavy cream
• 5 cups of shredded cheddar (truth be told you could use any cheese but this is the traditional)
• 1/3 cup of grated parmesan cheese
• 2 Tbl if Dijon mustard
• ½ tsp of Tabasco sauce (or more to taste)
• ½ tsp of grated sea salt
• 4 pieces of bacon cooked crisp. Find one with no nitrites or nitrates. Chop or dice the bacon when cooked.
• 1 Italian ciabatta roll. One of you can have the top and the other the bottom.
• ½ lb of sliced turkey breast. You want the best you can get from your deli. Tell them to slice it very thick. 1/4 “ is ideal. When I said I wanted it to be like a slice of turkey at Thanksgiving they understood.
• 1 large, ripe tomato, sliced thick
• ground black pepper to taste

Directions:

In a medium saucepan add the butter and melt. Then add the cream and bring it to a medium boil. You don’t want it to boil over, so stir often. About five minutes in it will begin to thicken and coat the stirring spoon. You can turn it off now and add the cheeses, the mustard, Tabasco and sea salt. Stir to blend.

Heat your turkey/ham. I just did this in the microwave.

To assemble:

Put your toasted ciabatta bread on the bottom. Layer on your meat slice or two. Top with a thick slice of tomato. Pour some of the sauce over the tomato slice. (This is where you can have options. Traditionally you’d fire up your broiler now and broil the top of the sandwich until it starts to brown. If you don’t want to do that you can just pour the sauce on and garnish with bacon bits. I found the broiling option a waste of energy and time. It really was not necessary, but I veered from tradition). Grate pepper over the top and you’re ready to eat.

Depending on how much sauce you put over your sandwich you might have leftover sauce. It would make a fabulous sauce over scrambled eggs or an omelet.

Enjoy!

Cheers,