Hot Brown from the Garden Club of Lexington

  • Yield 4 servings

A delicious lunch or light dinner idea.


2 tablespoons butter
2 tablespoons flour
-- Salt to taste
dash cayenne pepper
1/4 teaspoon curry powder (optional)
1 cup milk
1 -- (3 1/2-ounce) can sliced mushrooms, drained, or 1/4 pound fresh, sliced mushrooms, sauteed
1 -- chicken bouillon cube
1 tablespoon sherry
4 slices bread, lightly toasted
4 -- chicken breast halved cooked and sliced, or 8 large slices cooked turkey
4 slices bacon, partially cooked and cut in half
1 cup grated Cheddar cheese


  1. For the sauce.  Melt butter in a small skillet; blend in flour, salt, cayenne and curry.  Remove from heat; add milk slowly, stirring until smooth.  Return to heat; stir in mushrooms and bouillon cube.  Cook until bouillon cube is dissolved and sauce is thickened; add sherry last.
  2. For the sandwiches.  Place toast on 4 ovenware dishes; cover with sliced chicken or turkey.  Pour over sauce, sprinkle with cheese and place pieces of bacon crisscross on top. Place under a broiler and broil slowly until bacon is crisp.

Recipe reprinted with permission from the Garden Club of Lexington’s Bluegrass Winners (the Garden Club of Lexington, Kentucky, 1985).