This recipe is a variation on the traditional Welsh dish of rarebit–which is melted cheese sauce served over toast. The hot Brown, an open-face turkey sandwich topped with sauce, was created at the Brown Hotel in Louisville, Kentucky in 1926. The sandwich was made to sustain the hotel's guests after long evenings of dancing and became an immediate hit. The original hot Brown used milky béchamel sauce with Mornay and Parmesan cheeses. Modern variations substitute cheddar or American cheese or use a pre-made cheese sauce.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk
- ¼ tsp salt
- ½ tsp Worcestershire sauce
- ¼ cup grated sharp cheddar cheese
- ¾ cup grated Parmesan cheese, divided
- 8 slices toast, crusts trimmed
- 1 lb turkey (deli or leftover cooked turkey), thinly sliced
- 4 slices tomato
- 8 strips bacon, crisply cooked and drained
Directions
- Melt the butter in a saucepan over medium low heat.
- Add the flour and stir until bubbling.
- Add milk, salt, Worcestershire, cheddar cheese, and ¼ cup Parmesan cheese, stirring to combine. Continue to cook, stirring constantly, until thickened and bubbling.
- Preheat oven broiler.
- Slice the toast in half diagonally.
- Place the toast triangles on a baking sheet, or on individual baking dishes.
- Pile the turkey slices on top and then top with the cheese sauce.
- Add a tomato slice to each piece and sprinkle all with the remaining ½ cup Parmesan cheese.
- Place the sandwiches in the broiler until lightly browned.
- Before serving, top each with 2 strips of bacon, positioned in an x-shape.
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