Food and Recipes Dish Sandwich Kentucky Hot Brown Sandwiches Be the first to rate & review! 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. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on August 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Southern Living Hands On Time: 1 hrs Total Time: 1 hrs 20 mins Yield: 6 servings Ingredients 6 tablespoons butter 3/4 cup all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground white pepper 1 1/2 cups chicken broth 1 1/2 cups milk 3/4 cup grated Parmesan cheese 6 bread slices, toasted Thinly sliced cooked turkey or chicken (about 1 lb.) 3/4 teaspoon paprika 2 small tomatoes, each cut into 6 slices 12 bacon slices, cooked Garnish: fresh arugula Directions 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.) 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. Rate it Print