Hot Browns

Sliced tomato, crumbled bacon, and savory cheddar cheese sauce smother shredded turkey in this open-faced sandwich. You can also use leftover chicken in place of the turkey. Broiling the sandwiches browns and melts the Parmesan cheese that tops them.

Yield: 6 servings (serving size: 2 open-faced sandwiches)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 440
  • Calories from fat: 30%
  • Fat: 14.9g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.6g
  • Protein: 34.6g
  • Carbohydrate: 44.3g
  • Fiber: 4.5g
  • Cholesterol: 79mg
  • Iron: 3.2mg
  • Sodium: 815mg
  • Calcium: 255mg

Ingredients

  • Sauce:
  • 1 1/2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1 cup 2% reduced-fat milk
  • 1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon dry mustard
  • Remaining ingredients:
  • 12 (1-ounce) slices white bread, toasted
  • 3 cups shredded cooked turkey (about 6 ounces)
  • 12 (1/4-inch-thick) slices tomato
  • 5 bacon slices, cooked and crumbled
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Preheat broiler.
  2. To prepare sauce, melt butter in a saucepan over medium heat; stir in flour, salt, paprika, and pepper. Cook the mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cheddar, Worcestershire, and mustard; stir with a whisk until smooth. Keep warm.
  3. Arrange toast on a large baking sheet. Arrange turkey evenly over toast. Drizzle sauce evenly over turkey; top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan. Broil for 7 minutes or until thoroughly heated and lightly browned. Serve immediately.
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