Hot Brown Sandwiches

Hot Brown Sandwiches
5 from 3 ratings
Get out your fork and knife for this saucy, open-faced sandwich from Kentucky. Click here to see 11 Open-Faced Sandwiches for Summer.
  • 6 tablespoon butter
  • 3/4 cup 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 cup grated parmesan
  • 6 slices bread, toasted
  • 1 pound cooked turkey or chicken, sliced thinly
  • 3/4 teaspoon paprika
  • 2 small tomatoes, each cut into 6 slices
  • 12 slices bacon, cooked*
  • arugula, for garnish
  1. Preheat the oven to 400 degrees.
  2. 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.)
  3. 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.