Louisville Hot Browns

Louisville Hot Browns Recipe

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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

How to Make Louisville Hot Browns


  1. Preheat broiler.
  2. Chop 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.
  3. Thinly 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.
  4. In 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.
  5. Ladle 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.
  6. Top each sandwich with bacon and mushrooms. Serve sandwiches immediately.

Printable Recipe Card

About Louisville Hot Browns

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

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