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Derby Hot Browns

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup 2% milk
  • 1/2 cup chicken broth
  • 1/2 cup sherry or additional chicken broth
  • 1 cup shredded Parmesan cheese, divided
  • 1/3 cup shredded sharp cheddar cheese
  • 12 slices pumpernickel bread, toasted
  • 1-1/2 pounds sliced cooked turkey
  • 4 medium tomatoes, halved and sliced
  • 12 cooked bacon strips, crumbled

Directions

  • In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth; gradually add the milk, broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/3 cup Parmesan cheese and cheddar cheese until melted. Remove from the heat.
  • Place toast slices on a baking sheet. Top each with turkey, sauce mixture, tomatoes and bacon. Sprinkle with remaining Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.
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Reviews

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Average Rating:
  • annrms
    Feb 11, 2020

    I made 4 open-faced sandwiches. We thought they were very tasty...a good combination of flavors, and I would make them again. I made the whole amount of sauce and used it with mushroom ravioli. FYI!!!

  • Deena
    May 4, 2017

    Decent recipe, however I'm a purist LOL! The sauce on a Hot Brown is a Mornay sauce, which does not include cheddar and criss-crossing 2 bacon STRIPS is the dish's signature, so crumbled bacon, although clever, just isn't the same. Also, I made it with plain white toast, also authentic to the traditional Hot Brown (that, and I didn't have pumpernickel on hand to try).