Total Time
Prep 20 mins
Cook 0 mins

"The Louisville Hot Brown was first served at the Brown Hotel, in Louisville, Ky., in the 1930s. Crumbled bacon and a white Cheddar sauce top off this open-face sandwich, which is layered with sliced turkey and tomato. Early versions of this Kentucky original were made with country ham." --- Recipe from Country Living

Ingredients Nutrition


  1. Make the cheese sauce:.
  2. In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
  3. Cook the bacon:.
  4. In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
  5. Make the sandwiches:.
  6. Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.


Most Helpful

Super duper way to use up leftover turkey or chicken...we love these and have every year after Thanksgiving.

Viclynn May 15, 2011

What a terrific sandwich!!!!!!! I subbed the white cheddar with yellow cheddar because that was what I had on hand and canned whole tomatoes for fresh. Otherwise, it was made as directed. Will make again. Made for Newest Zaar tag.

mightyro_cooking4u August 14, 2009

Mmmm! Loved the slight kick from the Tabasco and Dijon. I used yellow cheddar as that's what I had on hand, otherwise made as directed and thoroughly enjoyed!

under12parsecs November 13, 2011

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