Recipe by JackieOhNo!
I have never had an authentic Hot Brown before so I was working from just a basic understanding of the dish when I came up with this version. We enjoyed this while watching the Kentucky Derby and, it was such a hit, that I decided to share it with my friends on Zaar! While there are a few different steps to putting this together, it really is easy and not time-consuming. This actually makes more than enough cheese sauce, so you can be as liberal with it as you want. I saved the remaining sauce to be used over asparagus, broccoli, or a baked potato.
Top Review by ~Nimz~
I'll agree with 2Bleu that this was a little involved for a sandwich but DH really enjoyed it. The bacon is what makes this sandwich. I can't wait to use the bacon on our BLT's this summer when the garden is in full bloom. The sauce needed something but I can't put my finger on what. Maybe some additional spices. All in all a nice dish that I may make again with some experimenting. Thanks for sharing. Made for PRMR
- 8 slices smoked bacon
- fresh coarse ground black pepper
- light brown sugar
- cayenne pepper
- 1 small onion, chopped
- 8 ounces white mushrooms, chopped
- 8 tablespoons butter (1 stick)
- 6 tablespoons flour
- 4 cups milk
- 1⁄2 teaspoon white pepper
- 1⁄2 cup shredded white cheddar cheese
- 1⁄2 cup shredded sharp cheddar cheese
- 1⁄2 cup grated parmesan cheese
- 1 teaspoon salt
- 8 slices hearty white bread (I used Pepperidge Farm Farmhouse Soft Hearty White)
- 1 lb sliced deli turkey
- 1 large beefsteak tomato
Directions See How It's Made
- Prepare bacon: Preheat oven to 400 degrees. Line jelly-roll pan with parchment paper. Lay out slices of bacon (do not overlap). Sprinkle with black pepper, brown sugar and cayenne (as your taste dictates - I only used a touch of cayenne for a hint of heat). Bake for 10-12 minutes until nice and crispy. Remove from pan and drain on paper towel-lined plate. Set aside.
- Meanwhile, while bacon is cooking, make cheese sauce. Melt butter in a large saucepan over medium heat and add onion and mushrooms. Saute until onions are translucent and mushrooms are soft. Stir in flour, 1 T. at a time, and cook for about 1 minute. Season with salt and white pepper. Slowly stir in milk (about 1 cup at a time) until it is fully incorporated and flour is well-blended. Cook, stirring frequently, until mixture has thickened. Add cheeses, 1/2 cup at a time, stirring to blend well. Remove from heat and set aside.
- To assemble sandwiches, Preheat broiler. Toast bread slices to a medium-golden color and lay out on shallow-rimmed baking pans. (You will probably need 2 to fit all the bread slices.) Divide sliced turkey breast evenly among the bread slices, folding to fit on the bread. Ladle reserved cheese sauce over turkey and toast. (I used a ladleful for each sandwich.) Slice tomato in 8 slices and place on top of sandwiches. Slice bacon slices in half and set aside. Place each baking pan under broiler, one at a time, and broil until browned and bubbly. After removing from broiler, put bacon slices on top (arranged in an X) and serve.
- Note: Any leftovers reheat very well. You can just run them under the broiler again or bake in a 400-degree oven for a few minutes.