Hot Brown Sandwich

Kitchen Tested
  • Yield 2 servings
  • Prep 10 mins
  • Cook 10 mins

The famous sandwich from the Brown Hotel in Louisville, Ky.

Mark Boughton Photography / styling for Teresa Blackburn

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.


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