This classic Kentucky open-faced sandwich is a variation of the Welsh rarebit, invented in Louisville about a hundred years ago, and it's famous for being as delicious as it is simple: Basically just a turkey and bacon sandwich with a creamy sauce. We give it a modern twist with a light but creamy cauliflower puree that stands in for the traditional cheese sauce, so you can enjoy it without feeling weighed down after.
How to Make It
Preheat broiler to high.
Combine cauliflower and stock in a medium saucepan. Bring to a boil; cook 10 minutes or until tender. Place cauliflower mixture in a blender. Add milk, butter, 1/4 teaspoon pepper, salt, and cheese. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid; process until smooth.
Place bread on a baking sheet. Broil 2 minutes or until toasted on one side.
Cook bacon in a large ovenproof skillet over medium-high heat until crisp. Remove bacon with a slotted spoon. Sprinkle turkey with remaining 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan; let stand 5 minutes. Shred turkey into large pieces. Arrange bread slices in a single layer, toasted side down, in pan. Top bread slices evenly with turkey. Pour cauliflower mixture evenly over turkey; broil 3 minutes or until sauce begins to bubble. Top each serving with 1 tomato slice, one-fourth of the bacon, and herbs.