5
3 ratings

Hot Brown Sandwiches

Hot Brown Sandwiches

Hot Brown Sandwiches

Get out your fork and knife for this saucy, open-faced sandwich from Kentucky.

Click here to see 11 Open-Faced Sandwiches for Summer.

Ingredients

  • 6 Tablespoons butter
  • 3/4 Cups all-purpose flour
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon ground white pepper
  • 1 1/2 Cup chicken broth
  • 1 1/2 Cup milk
  • 3/4 Cups grated Parmesan
  • 6 slices bread, toasted
  • 1 Pound cooked turkey or chicken, sliced thinly
  • 3/4 Teaspoons paprika
  • 2 small tomatoes, each cut into 6 slices
  • 12 slices bacon, cooked*
  • Arugula, for garnish

Directions

Preheat the oven to 400 degrees.

Melt the butter over low heat in a medium-sized saucepan. Add the flour, and cook over low heat, whisking constantly until smooth, about 1 minute. Whisk in the salt and pepper. Gradually add the broth and milk and cook over medium-low heat, whisking constantly, until thickened and smooth. Add the Parmesan and cook, whisking constantly until melted, about 3 minutes. (The sauce will be thick.)

Place 1 piece of toast on each of 6 ovenproof plates. Place the turkey or chicken on each toast slice and cover each with about ½ cup sauce, and season with the paprika. Top each with 2 tomato slices and 2 bacon slices. Bake until the sauce is bubbly, about 10 minutes. Garnish with arugula, if desired.

Nutritional Facts
Servings6
Calories Per Serving711
Total Fat44g68%
Sugar7gN/A
Saturated20g98%
Cholesterol161mg54%
Protein43g85%
Carbs34g11%
Vitamin A184µg20%
Vitamin B121µg24%
Vitamin B60.8mg38.8%
Vitamin C4mg7%
Vitamin D2µgN/A
Vitamin E1mg5%
Vitamin K6µg7%
Calcium299mg30%
Fiber2g8%
Folate (food)42µgN/A
Folate equivalent (total)93µg23%
Folic acid30µgN/A
Iron3mg18%
Magnesium64mg16%
Monounsaturated16gN/A
Niacin (B3)13mg66%
Phosphorus486mg69%
Polyunsaturated6gN/A
Potassium599mg17%
Riboflavin (B2)0.6mg36.6%
Sodium904mg38%
Thiamin (B1)0.5mg33.4%
Trans0.6gN/A
Zinc4mg25%