Louisville Hot Browns Recipe

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Louisville Hot Browns

Vicki Butts (lazyme)


This is a hearty open-faced sandwich that is rich and creamy for those meals where you want comfort food and forget about calories. The original recipe was from the Brown Hotel in Louisville and created in the 1920's. It was originally designed to use leftover turkey

★★★★★ 1 vote
15 Min
20 Min
Stove Top


1 small
1/2 stick
unsalted butter
4 Tbsp
all purpose flour
2 c
whole milk
1/2 tsp
1/41/4 tsp
white pepper
1/4 c
cheddar cheese, coarsely grated
1/4 c
parmesan cheese, grated
1/4 lb
1/2 Tbsp
vegetable oil
8 slice
toast, trimmed
8 oz
turkey slices, thinly sliced
4 slice
bacon, crisp


1Preheat broiler.
2Chop onion. In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy. Add flour, stirring until smooth. Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth. Add cheese and remove pan from heat. Whisk sauce until cheeses are melted.
3Thinly slice mushrooms. In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated. Season mushrooms with salt.
4In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken. Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
5Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes. Crumble bacon.
6Top each sandwich with bacon and mushrooms. Serve sandwiches immediately.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Turkey
Regional Style: American