Hot brown sandwich

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

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

This hot brown sandwich recipe is made with leftover turkey or roast turkey, toast, bacon, and Parmesan cheese sauce. The classic.

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…

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.

Smothered in a delicate mornay sauce, the Kentucky hot brown is a stacked open-faced sandwich with toast, turkey, tomato, and bacon.

Kentucky Hot Browns are pure comfort food - an open-faced turkey sandwich topped with sliced tomatoes, bubbly cheese sauce and crispy bacon. Mom added unique touches to the original hot brown recipe – yellow Cheddar cheese and sliced ham - making our family's version unique, and we think even more tasty. Note that the recipe can easily be scaled up or down, depending on desired portion size as well as number of portions.

Get Hot Brown Turkey Sandwiches Recipe from Food Network

Celebrate the Kentucky Derby with this open-faced sandwich piled high with roasted turkey, tomatoes, smothered in a mornay sauce, and topped with bacon.