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.

Yield: 4 servings (serving size: 2 muffin halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 24%
  • Fat: 8.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 23.9g
  • Carbohydrate: 36.6g
  • Fiber: 2.3g
  • Cholesterol: 46mg
  • Iron: 3mg
  • Sodium: 967mg
  • Calcium: 257mg

Ingredients

  • 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

Preparation

  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.
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