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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...

              2. If you visit the original Chik-Fil-A in what is essentially a southern suburb of Atlanta, you can get them there.

                1. Ok Candy these look so yummy! I think since I purchased realy nice turkey, to make sandwiches instead I think I will do this for dinner. Your recipe looks good, but what is the hot cheese sauce?
                  What kind of cheese if you don't mind? And thanks for the picture it sure makes it easier to see what a recipe should look like when trying a new one!

                  7 Replies
                  1. re: chef chicklet

                    the "hot cheese sauce" is basically a mornay sauce, we use grated parmesan for it.

                    For our hot browns (I have a Kentucky M-I-L who gave me her vintage hot brown plates) I actually make the roux with bacon fat (I always save my bacon drippings)...makes all the difference! Our Thanksgiving holiday isn't complete without Hot Browns from the turkey leftovers!

                    1. re: chef chicklet

                      This is the recipe I'm using for my first attempt at Hot Browns tonight:


                      CatChow - I like that idea of bacon fat for the roux - good thinking! I'm going to do that too.

                      Here's the recipe from the Brown Hotel:


                      1. re: Rubee

                        I promise, you can't go wrong with the bacon fat for the roux! I always pour the bacon fat into a jar for furture use...it's also good when doing refried beans (especially black beans!)

                        1. re: Rubee


                          I can't compare this recipe since I've never had a Hot Brown before, but we both thought it's a definite keeper for post-Thanksgiving recipes. I used the Saveur recipe (it's in the Jan/Feb 2005 "Saveur 100" issue, and linked above). But I could kick myself - I totally spaced and didn't use bacon fat for the roux as CatChow suggested, even though I had it in a jar right in front of me. Argh. I know this would have made the cheese sauce even tastier. Next time CatChow, I promise! I also didn't add the whipped cream in the recipe, just to make it easier, but wonder what I was missing. Has anybody made it that way (with whipped cream folded into the Mornay sauce)?

                          I burned the edges of the bread a bit, but it was still tasty. Next time I would cover more of the bread in the sauce, add a little more cheese, and serve with the french fries Will Owen mentions! I broiled the tomatoes for E as per the recipe, while for mine I kept the tomatoes raw as garfish (on another thread) suggested to me; which I liked better. I liked the combination of all the components, including the bacon and tomatoes.

                          Thanks to Candy and the other CHs who suggested Hot Browns and inspired me to try making them for the first time.

                          1. re: Rubee

                            Looks great! You should try it one more time before the turkey leftovers are gone

                            I don't add the whipped cream to the sauce I make, I feel that the bacon fat is rich enough...I ain't no Paula Deen!

                            We do sit a tomato slice on top of the crossed bacon (which we prefry to a medium crisp) so that it does broil a bit

                            1. re: Rubee

                              That was yayadave who introduced fries into the discussion, the rascal. Though I must say that my favorite midnight snack back in my Elmendorf AFB days was a greasy grilled cheese from the snack bar across from the barracks, stuffed with as many of their greasy fries as I could get in there. That's not TOO much unlike what we're talking about...except for the lack of turkey, bacon, and class...

                              1. re: Will Owen

                                Elmendorf AFB! I know the family that base was named for. Also jillp who posts on these boards is married to the nephew of the man Patrick AFB was named for. Air Force can make for a very small world, and it certainly is good training for Chowhounding. I tell people I got my 20 years in early starting in infancy. My parents were hounds tooso wherever we lived it was exploring new food constantly.

                        2. Love Hot Browns - we have them everytime there's leftover turkey and sometimes chicken. Comfort food.

                          3 Replies
                          1. re: bayoucook

                            I made them with thickly slices roasted from the grocery deli a few weeks ago. Had the urge and topped them with Broadbent's peppered bacon. That bacon is great in bacon and egg salad.

                              1. re: LaLa

                                AYYYY-men! I haven't tried the peppered yet, just the basic variety. Got a slab the first time, sliced last time - good, but slab gives me more choices. Needless to say, every kind of cabbagey thing and every green bean run through my kitchen gets its share of that stuff!