This delectable Hot Brown Sandwich is layered with roasted turkey, crisp smoked bacon, sun-ripened tomatoes, and creamy Parmesan cheddar cheese sauce. A classic Hot Brown Sandwich is the ultimate comfort food sandwich. This southern favorite sometimes called a Kentucky Hot Brown or even Louisville Hot Brown is one of my favorites.
HELPFUL TIPS FOR MAKING THE HOT BROWN SANDWICH
- Use good quality smoked turkey and nitrate-free smoked bacon.
- If you have homegrown tomatoes or access to them use them. Fresh homegrown tomatoes take this Hot Brown Sandwich over the top.
- Bakery fresh white bread works best for this recipe however I have used whole wheat and European white with good results.
- For taste, variation holds the paprika and sprinkle with a pinch of nutmeg.
- Parmesan, cheddar or a mixture of both work well in the sauce.
- Assemble the sandwiches on a baking sheet so you place them under the broiler for a couple of minutes. Sometimes I place the bacon and then the tomatoes on top of the sauce. This allows the bacon and tomatoes to broil just a tad.
MORE SANDWICHES YOU WILL LOVE
- PHILLY CHEESESTEAK SANDWICH
- Two-Handed Crispy Fried Chicken Sandwiches
- DELUXE EGG SALAD
- French Grilled Cheese
- BACON WRAPPED CHILI CHEESE DOG SANDWICH
- HAWAIIAN BAKED HAM AND SWISS SANDWICHES
HOT BROWN SANDWICH
This Hot Brown is an open-faced sandwich layered with turkey, crisp bacon, sun-ripened tomatoes and creamy cheese sauce. Quick, satisfying, and delicious, this classic diner-style sandwich is a great dinner.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- 1–2 pinches ground cayenne pepper
- 1/4 cup shredded cheddar
- 1/4 cup shredded Parmesan plus more for a sprinkle on the top
- Salt and pepper
- 4 slices white bread
- 8 slices bacon cooked crisp
- 1 large tomato cut into thin slices
- 1 lb deli smoked turkey sliced
- 1–2 pinches paprika
Instructions
- Melt butter in medium saucepan over medium low heat. Whisk in flour; whisking continuously for 2-3 minutes. Slowly add milk; whisking continuously. Cook over low heat until thickened; stirring frequently. Whisk in ground cayenne pepper. Reduce heat and add cheddar and Parmesan slowly. Continue stirring until cheese is completely melted. Salt and pepper to taste.
- Toast bread, microwave the deli meat for 10-15 seconds to get the chill off. Assemble sandwich by dividing the turkey over the four slices of toast. Add several tablespoons of the sauce to each sandwich. Top with tomato slices and 2 slices of bacon. Divide the rest of the sauce between the sandwiches. Sprinkle with a little bit of grated Parmesan and a sprinkle of paprika. Place under the broiler for 1-2 minutes or until lightly browned. Make sure you keep an eye on the sandwiches under the broiler as I have always found broilers unpredictable.
Notes
- Use good quality smoked turkey and nitrate free smoked bacon.
- If you have home grown tomatoes or access to them use them. Fresh home grown tomatoes take this over the top.
- Bakery fresh white bread works best for this recipe however I have used whole wheat and European white with good results.
- For taste variation hold the paprika and sprinkle with a pinch of nutmeg.
- Parmesan, cheddar or a mixture of both work well in the sauce.
- Assemble the sandwiches on a baking sheet so you place them under the broiler for a couple of minutes. Sometimes I place the bacon and then the tomatoes on top of the sauce. This allows the bacon and tomatoes to broil just a tad.