English Muffin Hot Browns

Hot Browns, sandwiches that are a cross between grilled cheese and BLT, were created at the Brown Hotel in Louisville, Kentucky, in the 1930s. This version uses English muffins instead of regular bread.


4 servings (serving size: 2 muffin halves)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 24 %
Fat 8.8 g
Satfat 3.7 g
Monofat 2.6 g
Polyfat 1.6 g
Protein 23.9 g
Carbohydrate 36.6 g
Fiber 2.3 g
Cholesterol 46 mg
Iron 3 mg
Sodium 967 mg
Calcium 257 mg


4 English muffins, split and toasted
Cooking spray
1 teaspoon butter
1 1/2 tablespoons all-purpose flour
1 cup 2% low-fat milk
1 cup turkey gravy
Dash of ground red pepper
1 cup chopped cooked turkey
2 slices Canadian bacon, cut into thin strips
8 (1/4-inch-thick) slices tomato
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper


Preheat broiler.

Arrange English muffin halves in a single layer in a 13 x 9-inch baking dish coated with cooking spray.

Melt butter in a small saucepan over medium heat. Add flour, and stir with a whisk until combined. Gradually add milk, stirring with a whisk until blended. Cook for 2 minutes or until bubbly and slightly thick, stirring constantly with a whisk. Add gravy and red pepper; cook 1 minute or until thoroughly heated, stirring constantly. Add turkey, and stir gently to combine.

Spoon turkey mixture evenly over muffin halves; sprinkle evenly with bacon. Broil 5 minutes or until the top is lightly browned. Remove from oven. Place 1 tomato slice over each muffin half, and sprinkle evenly with Parmesan cheese. Broil 1 minute or until the cheese is lightly browned. Sprinkle with black pepper.

Elizabeth Taliaferro,

Cooking Light

November 2004
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