Hot brown sandwich

This decadent Southern sandwich has stood the test of time. Serve it as a full meal, an appetizer, or as a canapé!

This Kentucky Hot Brown Sandwich piles roasted turkey, bacon, and tomatoes on thick slices of bread, all smothered in a cheesy mornay sauce.

Started by The Brown Hotel in the 1920's, this hot brown recipe is great comfort food or a good way to use leftover turkey from Thanksgiving.

The Louisville Hot Brown was first served at the Brown Hotel, in Louisville, Ky., in the 1930s.

This Hot Brown is an open-faced sandwich layered with turkey, crisp bacon, sun-ripened tomatoes and creamy cheese sauce. Quick, satisfying, and delicious, this classic diner-style sandwich is a great dinner.

Level up your grilled cheese with this bacon grilled cheese sandwich. Featuring mustard, mayo, tomato, onion and two cheeses, this sandwich is anything but boring. Serve it with tomato soup and salad for a complete meal.

Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. —Annette Grahl, Midway, Kentucky

HOT BROWN TURKEY SANDWICH INGREDIENTS 2 tablespoons unsalted utter 1/4 cup all-purpose flour 2 cups milk 1/4 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/4 cup grated sharp cheddar cheese 3/4 cup grated Parmesan cheese, divided 8 slices toast, crusts removed 1 pound deli turkey, or leftover turkey, thinly sliced 4 slices tomato, ,more if small 8 strips bacon, crisply cooked and drained DIRECTIONS Gather the ingredients. Melt butter in a saucepan over medium-low heat. Add the flour and…

A recipe inspired by our stay in Louisville, Kentucky. This Hot Brown open faced sandwich recipe fills you up quick!