A Kentucky tradition, the Hot Brown Sandwich was created in 1926 in Louisville, Kentucky, by Fred Schmidt at the Brown Hotel. It's an open-faced sandwich that was originally created as an alternative to late night ham and egg suppers.
This recipe is a typical Hot Brown sandwich. The toasted bread is topped with thinly sliced turkey, a delicious Parmesan and cheddar sauce, bacon strips, and tomatoes. Once assembled, the sandwich is broiled until it's hot and bubbly. It's delicious!
Make these sandwiches for a sandwich supper or luncheon, or prepare them for a game day snack.
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup grated sharp cheddar cheese
- 3/4 cup grated Parmesan cheese, divided
- 1 pound cooked turkey, thinly sliced (deli or leftover)
- 8 slices toast, crusts trimmed
- 4 slices tomato
- 8 strips bacon, cooked
- Melt butter in a saucepan over medium-low heat
- Add the flour and stir until smooth and bubbly.
- Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese.
- Continue to cook, stirring constantly, until thick and bubbly.
- Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).
- Arrange turkey slices on the toast and cover with hot cheese sauce.
- Top with tomato slices and bacon strips then sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.
- Place them under the broiler until hot and bubbly and lightly browned.
Tips and Variations
Omit the cheddar cheese and use extra grated Parmesan in the sauce, if desired.