You are here: Home » Recipes » Hot Brown from the Garden Club of Lexington Hot Brown from the Garden Club of Lexington Recipe by Favorite Recipes Press Yield 4 servings A delicious lunch or light dinner idea. PrintEmail Ingredients Sauce:2 tablespoons butter2 tablespoons flour -- Salt to taste dash cayenne pepper1/4 teaspoon curry powder (optional)1 cup milk1 -- (3 1/2-ounce) can sliced mushrooms, drained, or 1/4 pound fresh, sliced mushrooms, sauteed1 -- chicken bouillon cube1 tablespoon sherrySandwiches:4 slices bread, lightly toasted4 -- chicken breast halved cooked and sliced, or 8 large slices cooked turkey4 slices bacon, partially cooked and cut in half1 cup grated Cheddar cheese Instructions 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. 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).