Hot Browns

Recipe from

Southern Living


12 sandwich bread slices
2 tablespoons butter or margarine
1 (8-ounce) package sliced fresh mushrooms
1/2 cup butter or margarine
1/2 cup all-purpose flour
3 1/2 cups milk
1 medium onion, diced
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 cup (4 ounces) shredded Cheddar cheese
1/4 pound thinly sliced cooked ham
1/4 pound thinly sliced cooked turkey
12 bacon slices, cooked
1/3 cup grated Parmesan cheese


Trim crusts from bread slices, and discard. Cut 6 bread slices in half diagonally. Place all bread on a baking sheet; broil 3 inches from heat (with electric oven door partially open) until golden, turning once.

Arrange 1 whole and 2 half bread slices in a single layer in 6 lightly greased individual oval baking dishes.

Melt 2 tablespoons butter in a large skillet over medium heat; add mushrooms, and sauté 5 minutes. Drain and remove from skillet.

Melt 1/2 cup butter in skillet over low heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk; add onion, salt, and pepper. Cook over medium heat, whisking constantly, until thickened and bubbly. Add Cheddar cheese, stirring until melted.

Pour half of sauce evenly over toast; top evenly with sliced ham, sliced turkey, mushrooms, and remaining sauce.

Broil 5 inches from heat (with electric oven door partially open) until bubbly and lightly browned; remove from oven.

Top each with 2 bacon slices,and sprinkle evenly with Parmesan cheese. Serve immediately.

Barbara B. Cloyd, Marietta, Georgia,

Southern Living

November 1998
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