Prep 30 mins
Cook 0 mins
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.
- 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
- 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.
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
This open faced sandwich was fairly good but this recipe does take a little time to put together (baking bacon, cooking bechamel, broiling sandwich) (a lot of dirty dishes for a sandwich too). I've never had a Hot Brown but Buddha has. I kept to the recipe (halved) except used homemade bread. I felt the bechamel tasted weird on the sandwich. Buddha said it was good, but missing 'something' that he just couldn't put his finger on. The bacon itself was really really good. The sweetness of the brown sugar went wonderfully with the cayenne pepper. Made for PRMR
we liked this sandwich . the bacon does alot for the sandwich . i broiled and i microwaved the sandwich it didnt really make that much difference to mr picky , if you like sos on toast you will like this sandwich i liked the tomato mr picky didnt but mister picky never likes store bought tomatoes so im not suprised