Recipe courtesy of Cooking Light Magazine

"the Classic Hot Brown" Turkey Sandwich"

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 servings
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1 teaspoon stick margarine or butter

3 tablespoons all-purpose flour

1 1/2 cups low-fat (1 percent) milk

1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

1 tablespoon dry sherry

1/4 teaspoon salt

1/4 teaspoon ground red pepper

1/8 teaspoon onion powder

1 (2-ounce) jar diced pimento, drained

6 (2-ounce) slices Texas toast, lightly toasted

12 ounces thinly sliced cooked turkey breast

12 (1/4-inch-thick) slices tomato (about 2 tomatoes)

1/4 teaspoon freshly ground black pepper

2 bacon slices, cooked and crumbled

1/4 teaspoon paprika


  1. To make sauce: melt margarine in a small saucepan over medium heat. Stir in flour; gradually add milk, stirring with a whisk until blended. Cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in sherry and remaining ingredients. Yield: 2 cups
  2. To make sandwiches: preheat broiler. Arrange toast in a 13 by 9-inch flameproof baking pan or baking dish. Top each toast slice with 2 ounces turkey and 2 tomato slices; sprinkle with pepper. Spoon Cheddar Cheese Sauce evenly over tomatoes, and sprinkle with bacon and paprika. Broil until lightly browned.