Hot Browns - the Glorified Open Face Turkey Sandwich

I'm not a big Thanksgiving fan ... and every year, Hubby and I will lay in bed one night leding up to the big feast and discuss my 'issues' and what memories we have. Him? He LOVES Thanksgiving ... and it's a big deal when it comes down to it.

My only real vivid memory is the scolding, ridiculing and just plain misery as I wouldn't eat any of 'that' food when I was a kid. Picky? You bet. Which is why I can sympathize with the Boy and why I always make sure to make a large tray of mac and cheese ... just one of those things that I can so relate to ....



I like turkey nowadays ... thankfully, but after 2 full days of breakfast, lunch AND dinner, I get a little fed up with it ... so after we had this at the Brown Hotel a few years back, I had kept it tucked away in the back of my mind ...

I made it a few times ... but never really after Thanksgiving ... and then it became a Saturday or Sunday night tradition ... 

So if  you are like ME and get a little tired of all that turkey leftover stuff ... give this a try ...

Hot Browns ...

3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1/4 cup half and half
1/4 cup freshly-grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
Dried parsley as desired
8 slices toasted texas style bread, crust removed and cut in two triangles
1 pound cooked turkey breast, thickly sliced (or chunky)
Grated Parmesan cheese for topping
8 bacon slices, fried crisp
One medium size tomato cut in quarters and halved again (8 quarters)

In a large saucepan over medium heat, melt butter. Gradually add flour, whisking constantly, until smooth and free from lumps.

Gradually stir in milk and cream until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.


In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste with parsley.


For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.

Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey.

Nestle a tomato wedge in one corner and then other corner (2 total). Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove dish from broiler and cross two pieces of bacon over the top, and serve immediately. *Honestly, I think in the future I would skip roasting the tomato slice as it's doesn't really do a whole lot for 'me'*

Admire, and eat. Remind yourself that this is day xx of eating leftover turkey and think, wow, life is good!

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