A Midwest Classic: Hot Brown

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For those of you not familiar with a Hot Brown, it’s an open-faced sandwich, covered in a cheese sauce which is browned under the broiler. It’s kind of like a really decadent club sandwich with turkey and bacon over toast as the main component. I love it because it’s a sandwich covered in a cheese sauce. And really, it’s not all that horrible for dieting. If you look at the total calories and fat per serving, it’s pretty low compared to other options. I really hope you give it a try and let me know what you think!

Hot Brown

Prep Time10 mins
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: 4th of july, classic, Comfort, Kentucky, Midwest, turkey
Servings: 4
Calories: 703kcal
Author: SatMorning21


  • 1 ½ TB Butter
  • 1 ½ Flour
  • 1 Cup Milk
  • 7 Oz. Gruyere cheese or white cheddar/fontina
  • 1 Frozen Turkey Breast
  • 12 Slices Bacon little over half package
  • 4 Slices Italian bread or mashed potato


  • Thaw your Butterball frozen turkey breast, according to the package direction. Typically you would thaw in the fridge for a few days prior to cooking.
  • Heat oven to 325 degrees.
  • Unwrap the turkey and set in sink. Instead of running the water from the faucet over the turkey, I typically fill a bowl with water and dump it on the turkey. This cuts down on the water splatter from the faucet, which can spread germs.
  • Rinse the turkey, pat dry with paper towels and place in a roasting pan (or whatever pan you typically use, heck a 9 inch round will work.)
  • Brush with the melted but, salt and pepper, then place pan in the oven. Bake for 2 hours (again the package will have the instructions, but you’re aiming to get the internal temperature of the turkey to 165 degrees.)
  • When the turkey has about 30 minutes left, you can start the remaining parts of the dish. Lay bacon on a cold griddle or pan, then turn heat to medium. Cook for 8-10 minutes, flipping several times in order to make sure one side doesn’t burn.
  • Remove from griddle/pan to a paper towel lined plate. Set aside.
  • For the mournay sauce, you can really make it your own. The traditional way for the Hot Brown is grueyere, but you can use white cheddar, fontina or some combination. Add butter to the pan and melt.
  • Add flour and mix into the butter to make a loose paste.
  • Add milk, ¼ cup at a time, stirring to incorporate each time.
  • Add cheese and stir to melt into sauce.
  • To build the Hot Brown, you can do it on individual plates, separate stacks on a cookie sheet or in a bowl (like me.) The point is that you need something that can withstand the heat from the broiler.
  • Place toast down first, cover with a ½ to 1 inch slice of turkey, then add a few strips of bacon and then top with the sauce.
  • Place the hot brown stack under the broiler and cook until the sauce starts to bubble and brown. About 5-10 minutes. Serve hot!


NOTE: You can also serve overtop of mashed potatoes.


Calories: 703kcal | Carbohydrates: 14g | Protein: 69g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 201mg | Sodium: 1119mg | Potassium: 757mg | Fiber: 1g | Sugar: 10g | Vitamin A: 740IU | Calcium: 601mg | Iron: 1.8mg


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