Hot Brown Sandwiches

Hot Brown Sandwiches Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
In 1923, this Louisville classic was created by Chef Fred Schmidt at the Brown Hotel. Rotisserie chicken breast makes a fine substitute for turkey.

Yield:

6 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 353
Caloriesfromfat 29 %
Fat 11.3 g
Satfat 5.4 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 29.7 g
Carbohydrate 31.7 g
Fiber 1.7 g
Cholesterol 75 mg
Iron 3 mg
Sodium 764 mg
Calcium 260 mg

Ingredients

Sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 3/4 cups 1% low-fat milk
1/2 cup (2 ounces) shredded sharp cheddar cheese
3 tablespoons grated fresh Parmesan cheese
2 teaspoons Marsala or cream sherry
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1/8 teaspoon ground red pepper
Remaining ingredients:
6 (1 1/2-ounce) slices hearty white bread (such as Pepperidge Farm), toasted and cut in half diagonally
3/4 pound shredded cooked turkey breast
12 (1/4-inch-thick) slices tomato
2 tablespoons grated fresh Parmesan cheese
6 bacon slices, cooked and crumbled

Preparation

Preheat broiler.

To prepare sauce, melt butter in a medium saucepan over medium heat. Gradually add flour, stirring with a whisk; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes, stirring constantly. Add cheddar and next 7 ingredients (through red pepper), stirring until cheeses melt. Remove from heat.

Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.

Note:

Kathleen Kanen and Becky Luigart-Stayner,

May 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note