Hot Brown Sandwich

Mark Boughton Photography / styling for Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 10 mins

This rich, indulgent sandwich recipe starts with thinly sliced turkey breast arranged on white toast. A generous amount of Parmesan sauce is poured over the top so the sandwich sits in a shallow puddle. Next it’s run under a broiler to brown the top and immediately before leaving the kitchen the sandwich is decorated with bacon and tomatoes.


2tablespoons butter
2tablespoons all-purpose flour
1 1/2cups 2% reduced-fat milk, heated
1 egg yolk
1/4cup plus 2 tablespoons grated Parmesan cheese, divided
1/8teaspoon coarse salt
1pinch freshly ground black pepper
4slices white bread, toasted
8ounces thinly sliced cooked turkey breast
1/8teaspoon paprika
4slices bacon, cooked
2small small tomatoes, cut in wedges


  1. Melt butter in a medium saucepan over medium-low heat. Whisk in flour. Gradually stir in milk; cook and stir over medium heat until sauce thickens and comes to a boil. Reduce heat to low. Add egg yolk, 1/4 cup cheese, salt and pepper; cook 2 minutes, stirring constantly.
  2. Heat broiler. Place 1 slice of toast on each of two ovenproof serving plates. Cut remaining toasts diagonally in half and arrange 2 pieces on either size of whole pieces on plates.. Cover with turkey and pour sauce over tops. Sprinkle with paprika and remaining 2 tablespoons cheese. Broil until speckled browned and bubbly. Cross 2 pieces of bacon on top of each sandwich and sprinkle with tomatoes.

—Recipe by Jean Kressy

Watch our video to see how it’s made:

Nutritional Info *per serving

  • Glycemic Load 17
  • Calories 650
  • Fat 32g
  • Saturated Fat 17g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 10g
  • Cholesterol 210mg
  • Sodium 1890mg
  • Potassium 660mg
  • Carbohydrate 45g
  • Fiber 3g
  • Sugars 14g
  • Protein 47g
  • Trans Fat 0.5g
  • Vitamin A 35%
  • Vitamin C 20%
  • Calcium 50%
  • Iron 20%