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English Muffin Hot Browns

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.

Cooking Light NOVEMBER 2004

  • Yield: 4 servings (serving size: 2 muffin halves)


  • 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.

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

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English Muffin Hot Browns recipe