A hot brown sandwich is an easy and iconic excuse to smother leftover turkey with bacon and a bubbling hot cheese sauce. Maybe Thanksgiving should come more than once a year.
Hot brown sandwich. If you’re from Kentucky, then you can just skip ahead to the recipe because this delicacy of a hot open-face sandwich needs no introduction. If you’re not from Kentucky, allow us to introduce you to perhaps the loveliest thing ever to be constructed from leftover turkey, toasted bread, crisp bacon, and a blanket of bubbly cheese sauce. So lovely it may make you wonder whether maybe Thanksgiving ought to come more than once a year. Originally published November 25, 2015.
–Renee Schettler Rossi
How The Hot Brown Sandwich Came To Be
In the words of author Susan Russo, author of the book in which we found this lovely recipe for the hot brown sandwich, “It all started in 1923 with a chef named Fred K. Schmidt, who worked at Louisville’s Brown Hotel. The hotel’s dinner dances drew more than 1,200 people, who, after hours of revelry, craved a midnight snack. Bored with serving prosaic ham and eggs, Schmidt created this tasty open-faced sandwich. It was an instant sensation and quickly led to many variations such as ham and chicken hot browns, Cheddar cheese hot browns, even vegetarian hot browns made with avocado or tofu that bear little resemblance to the real thing. Many hot brown sandwiches also include sliced tomatoes, pimientos, and grated Parmesan.
“You can find the hot brown sandwich at eateries throughout Kentucky and bordering states, but the best place to eat one is still the Brown Hotel. Crust removal is traditional but optional—as is the dollop of whipped cream in the Mornay sauce. Though some establishments substitute cheese for the Mornay, stick with the sauce for an authentic experience.”
Hot Brown Sandwich
- Quick Glance
- Quick Glance
- 15 M
- 25 M
- Serves 4 to 8
IngredientsEmail Grocery List
Recipe Testers Reviews
What a tasty way to use leftover turkey. I used all 6 tablespoons flour to make the roux. I added 3 cups 2% milk slowly while whisking. It makes a very thick sauce. I added the Parmesan cheese next and had to add the other 1/2 cup milk to be able to stir it. I removed the sauce from the heat to whisk in the egg. This helped smooth out the sauce even more. I chose to thin the sauce further with 1/4 cup 5% cream instead of heavy cream, as the sauce was very rich and almost too thick at this point. I added only black pepper as the cheese made it salty enough already. I got 3 cups sauce. While I was toasting the bread, I turned on the broiler to preheat. I chose to use the bacon, as I had some nice lean Ayrshire back bacon. I put a half slice under the turkey on each piece of bread. I used about 3 ounces light and dark turkey meat and about 1/4 cup sauce per sandwich. After I added a liberal sprinkling of cheese to the top, I broiled them on a baking sheet for about 3 minutes, until the sauce was speckled and brown on the top, turning the tray halfway through. The result was a delicious twist on a hot turkey sandwich. We served this with a simple green salad lightly dressed with olive oil and lemon. We also found that as this was very rich, a single sandwich was sufficient for dinner, although one taster did have seconds. Some of us had some caramelized onions on the side. Since I had leftovers, I packed the toast, bacon, and turkey in a lunch container and the cheese sauce in another. I placed the sandwich on a plate after adding the cheese sauce and microwaved it for 2 minutes to heat it through. While not as good as the broiled version, it made for a tasty warm lunch. I think the next time I make these, I will place the toasts in individual gratin dishes. That way, all the sauce will stay with the dish and not be left behind on the baking tray.
Warm and satisfying are the best words to describe this open-faced hot brown sandwich. It has great balance of flavor and makes for a hearty lunch or a cozy dinner. After reading through the recipe directions, I toasted thick slices of white bread. Then I whisked the flour and butter together over medium-low heat. The roux never thickened (which initially concerned me) but did bubble. I cooked it for two minutes and slowly whisked in the 3 1/2 cups milk with the Parmesan cheese. I thought the egg would curdle as I added it in a stream to the sauce, but no curdling occurred. After 4 more minutes of cooking over medium-low heat, the sauce was just the right consistency, very much like a thick béchamel. I laid out several pieces of toast and topped each as specified in the recipe. After 3 minutes of broiling, the sandwiches were speckled brown and bubbly. We ate as many of these as we could but still had almost half left over. I placed them in the fridge for lunch the next day. I was nervous the sandwiches would be soggy and heavy, but after 15 minutes in a 375°F oven, the sandwiches were toasty, warm, and delicious.