4 slices bread, toasted

4 slices turkey

4 slices ham

1/2 cup american cheese, grated

1/2 cup cheddar cheese, grated


Place turkey and ham slices on toast in ovenware dishes and cover with cream sauce. Top with grated cheese and sprinkle with paprika. Place under broiler until hot.


Cream Sauce

2 tbsp butter

2 tbsp flour

1 cup milk

1/4 cup each, grated american and cheddar cheese

salt and cayenne to taste



Melt butter. Add flour, salt and 1/8 tsp cayenne if desired. Stir constantly until smooth and bubbly. Remove from heat and add milk, stirring until smooth. Return to heat and cook until thickened. Stir in cheeses until melted.


Charlotte Lee, ex Academic Dean @ Madisonville CC

RECIPE # 4467 - HOT BROWN SANDWICHES, Monday, April 26, 2010 Channel 5, Nashville, TN

Posted: Apr 26, 2010 9:54 AM


1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
1/4 cup grated Parmesan cheese
8 slices crispy bacon

Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.    

This second recipe, we fixed Derby Weekend, 2010. I think I like this cream sauce better; it's lighter, although I'd add the red-pepper to it.