Southern Living
This classic open-faced sandwich is a product of the South. The hot brown was created in the 1920s in Kentucky, at The Brown Hotel in Louisville as a way to feed guests who had been up all night at the hotel’s popular evening dinner dance. And it still makes a great late-night—or anytime—meal.
Made with thinly sliced turkey breast, a smooth and creamy Mornay sauce (a white sauce with cheese—in this case, Parmesan), crisp bacon, tomatoes, and a slice of toasted bread, it’s an indulgent mess of a sandwich that requires a knife and fork to eat. A hot brown is a great post-Thanksgiving meal because it’s a great way to use leftover turkey. (The sauce also helps revive dry meat.) You can substitute cooked chicken for the turkey if you wish but don’t skip the bacon; it adds an extra layer of richness and the smoky, savory flavor enhances all of the other ingredients.
How to Make It
Step 1
Preheat oven to 400º. Melt butter over low heat in a medium saucepan; add flour, and cook over low heat, whisking constantly, 1 minute or until smooth. Whisk in salt and pepper. Gradually add broth and milk; cook over medium-low heat, whisking constantly, until thickened and smooth. Add cheese;
cook, whisking constantly, 3 minutes or until cheese is melted. (Sauce will be thick.)
Step 2
Place 1 toast slice on each of 6 ovenproof plates. Place turkey or chicken on each toast slice; cover each with about ½ cup sauce, and sprinkle with paprika. Top each with 2 tomato slices and 2 bacon slices. Bake at 400º for 10 minutes or until sauce is bubbly. Garnish, if desired.
Chef's Notes
Makeover in Minutes: For a hot brown breakfast, substitute English muffins for the bread and a poached egg for the sliced turkey or chicken.
