Photo: Line T. Klein; Styling: Paige Hicks
Hands-on Time
32 Mins
Total Time
32 Mins
Serves 4 (serving size: 1 sandwich)

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

Step 1

Preheat broiler to high.

Step 2

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.

Step 3

Place bread on a baking sheet. Broil 2 minutes or until toasted on one side.

Step 4

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.

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