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Hot Brown Sandwiches

 Hot Brown Sandwiches
Our home economists suggest that you prepare these open-faced turkey sandwiches with leftover turkey. or pick up sliced, cooked turkey from the deli counter. —Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/4 cup butter
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 1 cup chicken broth
  • 1/2 teaspoon Worcestershire sauce
  • 3/4 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 8 slices Italian bread (1/2 inch thick), toasted
  • 1-1/2 pounds sliced cooked turkey
  • 8 cooked bacon strips, halved
  • 2 medium tomatoes, sliced
  • 1 cup (4 ounces) shredded Parmesan cheese

Directions

  • In a large saucepan, melt butter over low heat. Stir in flour until
  • smooth; gradually add milk, broth and Worcestershire sauce. Bring to
  • a boil; cook and stir for 2 minutes or until thickened. Stir in the
  • cheese, salt and white pepper until cheese is melted. Remove from
  • the heat.
  • Place slices of toast on a baking sheet. Layer each with turkey,
  • cheese sauce, bacon, tomatoes and Parmesan cheese. Broil 3-4 in.
  • from the heat for 3-4 minutes or until cheese is melted. Yield: 8
  • servings.

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Hot Brown Sandwiches (continued)

Nutritional Facts: 1 serving (1 each) equals 415 calories, 21 g fat (11 g saturated fat), 108 mg cholesterol, 796 mg sodium, 18 g carbohydrate, 1 g fiber, 37 g protein.