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Hot Brown Sandwiches

As posted in queries in the past couple of days on using leftover turkey I mentioned I was going to make Hot Brown sandwiches.

Place toast in the bottom of individual casseroles or broiler proof plates lay sliced turkey on top of the toast. Top that with hot cheese sauce, sprinkle well with parmesan cheese run under the broiler until all is golden and browned is spots then top with crisp bacon and serve immediately. If you have good tomatoes a slice is an ecellent addition, I have also had them made with turkey and thinly sliced country ham.

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  1. In this part of the world, we call that a "Devonshire." Just mentioning.

    2 Replies
    1. re: yayadave

      Where is that and I wonder why Devonshire? The recipe I use is like the one where the sandwich was intorduced in Louisville, KY. What ever the anme it is one good sandwich.

      1. re: Candy

        Well, it's the Pittsburgh area and I don't know why Devonshire. Might have to research that. Good by any name.

    2. I've always made these for the Kentucky Derby. Very good.

      1. There was a place in Nashville that did a killer seafood Hot Brown. I guess that would be the thing if you had lots of leftovers from your Italian family's Seven Fishes Christmas Eve dinner!

        Candy, I ran over to Epicurious for the recipe a little while ago, and they mentioned adding some sherry to the cheese sauce. I've never had the Brown's Hot Brown - we went in there one day, and found we weren't dressed to their dining room's code! - but I do seem to recall that sherry "whang" in the best ones I've tried.

        If I didn't have a pint and a half of gravy to get through and a demand for at least one batch of turkey mole, I'd make some Hot Browns tonight! Wish I'd thought of that a lot sooner...

        3 Replies
        1. re: Will Owen

          I've also had a dish purporting to be a Hot Brown that had ale in it -- kind of like a Welsh Rarebit. It was very yummy, but not authentic, I think.

          1. re: Will Owen

            ooohh you missed out....you can order it in the causual cafe or on room service too....it all comes out of the same kitchen.

            1. re: LaLa

              Alas, we weren't staying at the Brown, but at the big one on the river whose name I forget. And frankly we were feeling so underdressed just in the entry hall we didn't bother to go any further. Next time...

          2. I've never had it with sherry in the cheese sauce either. I still have gravy on hand but I needed a break from turkey and gravy. So homemade pizza on Friday after leftover cornbread sausage dressing for breakfast and a turkey sandwich for lunch. Beef tacos Sat PM. Gravy keeps so later in the week I may make turkey pie and use some of that leftover gravy. Anyway if I do them again I will try the sherry or some Noilly Pratt vermouth.

            1 Reply
            1. re: Candy

              Yeah, I think this will be the turkey mole night. With BROWN rice and steamed broccoli...

            2. What we need here is a Hot Brown Chowhounder Devonshire. In order, a thick slice of toast, turkey slices, cooked bacon slices, tomato slices, french fries, and cheese sauce spiked with sherry.

              1 Reply
              1. re: yayadave

                Don't forget the heavy dusting of parmesan on top before it goes under the broiler.

                And French fries...mmmmm...