Recipes · American · Burgers and Sandwiches
Hot Brown
One serving has 618 kcal and 45 g protein, and at least a fifth of a woman's daily need of niacin (102%), cobalamin (98%), selenium (91%), phosphorus (82%), pyridoxine (78%) and calcium (57%). Ready in 35 minutes.
- Preparation: 10 min
- Cooking: 25 min
- Makes: 1 serving (359 g)
- Difficulty: Medium
- Diets: High protein
- Contains: dairy, gluten, pork, poultry
Ingredients
- 100 g Turkey breast, raw
- 50 g Bread, white
- 20 g Bacon, raw
- 40 g Tomatoes, raw
- 10 g Butter, unsalted
- 8 g Flour, all-purpose
- 100 g Milk, whole
- 15 g Parmesan cheese
- 15 g Gruyère cheese
- 0.1 g Nutmeg
- 0.3 g Salt
- 0.2 g Black pepper
Method
- Season and pan-cook or roast the turkey breast until cooked through (juices run clear, 74°C/165°F), then slice it thinly.
- Cook the bacon in a skillet until crisp.
- Toast the bread and place it in a broiler-safe dish, then top with the sliced turkey.
- Melt the butter in a saucepan, whisk in the flour, cook for 1 minute, then gradually whisk in the milk; simmer, whisking, until thickened, 4-5 minutes, then stir in the parmesan and gruyère until melted, and season with the nutmeg, salt and pepper.
- Pour the cheese sauce over the turkey and toast, then top with the tomato slices and bacon.
- Broil for 3-4 minutes until bubbling and golden in spots; serve immediately, very hot.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 618 kcal | 29% |
| Carbohydrates | 37.8 g | |
| Water | 240 mL | |
| Fiber | 1.9 g | 6% |
| Protein | 45.1 g | 94% |
| Tryptophan | 0.48 g | |
| Threonine | 1.6 g | |
| Isoleucine | 1.6 g | |
| Leucine | 3.3 g | |
| Lysine | 3.6 g | |
| Methionine | 1 g | |
| Cystine | 0.35 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.6 g | |
| Valine | 1.8 g | |
| Histidine | 1.2 g | |
| Fat | 31.7 g | |
| Monounsaturated | 9.9 g | |
| Polyunsaturated | 3.6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 15.3 g | |
| Trans-Fats | 0.06 g | |
| Cholesterol | 124 mg | |
| Calcium | 567 mg | 57% |
| Copper | 0.2 mg | 22% |
| Iron | 3.2 mg | 18% |
| Magnesium | 71.9 mg | 23% |
| Manganese | 0.46 mg | 26% |
| Phosphorus | 575 mg | 82% |
| Potassium | 632 mg | 13% |
| Selenium | 49.8 µg | 91% |
| Sodium | 909 mg | |
| Zinc | 3.3 mg | 42% |
| Thiamin (vitamin B1) | 0.5 mg | 45% |
| Riboflavin (vitamin B2) | 0.61 mg | 55% |
| Niacin (vitamin B3) | 14.3 mg | 102% |
| Pantothenic acid (vitamin B5) | 2 mg | 41% |
| Pyridoxine (vitamin B6) | 1 mg | 78% |
| Folate (vitamin B9) | 35.6 µg | 9% |
| Cobalamin (vitamin B12) | 2.3 µg | 98% |
| Choline | 85.4 mg | 20% |
| Vitamin A | 210 µg | 30% |
| Vitamin C | 5.5 mg | 7% |
| Vitamin D (D2 + D3) | 67.7 IU | 11% |
| Vitamin E | 0.79 mg | 5% |
| Vitamin K | 5.2 µg | 6% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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