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Lightened Hot Browns

Jennifer Davick
Prep time 15 mins
Broil time 6 mins
Yield Makes 4 servings


  • 8 (1-oz.) rye, wheat, or white bread slices, toasted
  • 3/4 pound sliced deli-roasted turkey breast
  • Parmesan Cheese Sauce
  • 1/4 cup freshly shredded Parmesan cheese
  • 4 cooked reduced-fat bacon slices, crumbled
  • 3 plum tomatoes, sliced

How to Make It

  1. Arrange desired bread slices on an aluminum foil-lined 15- x 10-inch jelly-roll pan. Top evenly with turkey and Parmesan Cheese Sauce; sprinkle with Parmesan cheese.

  2. Broil 6 inches from heat 4 to 6 minutes or until bubbly and lightly browned; remove from oven. Top with crumbled bacon and tomato slices; serve immediately.

  3. Club-Style Lightened Hot Browns With Caramelized Onions: Melt 2 Tbsp. butter in a medium skillet over medium heat. Add 1 large sweet onion, sliced, and 1/4 tsp. salt. Cook, stirring often, 15 to 20 minutes or until onions are caramel colored. Place desired bread slices on jelly-roll pan, and layer with 1/4 lb. each of sliced deli-roasted turkey, roast beef, and ham. Top with Parmesan Cheese Sauce and onions; sprinkle with Parmesan cheese. Broil as directed. Top with crumbled bacon and tomato slices; serve immediately.

  4. Southwestern Lightened Hot Browns: Substitute 4 (2-inch-thick) square cornbread slices, halved and toasted, for bread. Place on jelly-roll pan, and top with turkey, Spicy Cheese Sauce, and 1 (5-oz) can chopped green chiles, drained. Substitute shredded Mexican four-cheese blend for Parmesan cheese, and sprinkle over sandwiches; broil as directed. Top with crumbled bacon and tomato slices; serve immediately.