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English Muffin Hot Browns

Yield 4 servings (serving size: 2 muffin halves)
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 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

Nutrition 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

How to Make It

  1. Preheat broiler.

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

  3. 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.

  4. 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.