A hot brown sandwich is a broiled, open-face turkey, bacon, tomato, and cheese sandwich. The recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving, and my husband looks forward to it every year.
Ingredients
- butter: 0.5 cup
- all-purpose flour: 0.5 cup
- milk: 3 cups
- Parmesan cheese: 6 Tbsp (grated)
- egg: 1 piece (beaten)
- heavy cream: 2 Tbsp
- slices white bread: 8 piece (toasted)
- roasted turkey: 2 pound (sliced)
- tomato: 1 piece (sliced)
- salt and pepper: (to taste)
- Parmesan cheese: 0.25 cup (grated)
- slices crispy bacon: 8 piece
Metric Conversion
Stages of cooking
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Make sauce: Melt butter in a saucepan over medium heat. Whisk in flour; cook and stir until it begins to brown slightly. Gradually whisk in milk so that no lumps form; bring to a boil, stirring constantly. Mix in Parmesan cheese and stir in beaten egg to thicken; remove from heat and stir in cream.
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Preheat the oven's broiler.
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Make sandwiches: For each hot brown, place two slices toast into the bottom of an individual-sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Season with salt and pepper; spoon sauce over top of each one and sprinkle with Parmesan cheese.
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Place the dishes under the preheated broiler and cook until speckled brown on top, about 5 minutes. Remove and arrange two slices bacon in a cross shape on top of each sandwich.
