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.
Ingredients
- 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
Instructions
- 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.
- 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:
