HOT TURKEY AND GRAVY OPEN-FACED SANDWICHES
Dinner ready in 15 minutes! Enjoy these open-faced sandwiches topped with turkey - a tasty meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Melt margarine in large nonstick skillet over medium-high heat. Add onion; cover and cook 4 to 6 minutes or until onion is tender and lightly browned, stirring occasionally.
- Add turkey and gravy; cook until thoroughly heated, stirring occasionally.
- To serve, place 1 slice of bread on each individual plate. Top bread with turkey and onion mixture.
Nutrition Facts : Calories 270, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 1 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 3 g
THE HOT BROWN
Not your average hot turkey sandwich, the Hot Brown was invented at the Brown Hotel in Louisville, Kentucky to absorb the bourbon that guests would enjoy well into the night.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Breasts
Time 1h30m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
- Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
- Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
- Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
- Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
- Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
- Cut turkey into thick slices. Pull off the skin.
- Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.
Nutrition Facts : Calories 1279.8 calories, Carbohydrate 36.6 g, Cholesterol 399.6 mg, Fat 85.4 g, Fiber 2.5 g, Protein 88.7 g, SaturatedFat 43.9 g, Sodium 2841 mg, Sugar 4.7 g
KENTUCKY HOT BROWN SANDWICHES
Hot Brown Sandwiches are as popular in Kentucky as The Derby. Some recipes stack both turkey and ham, although we prefer it without ham. Paired with a side salad, this sandwich makes a hearty meal.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter. Stir in flour until smooth; gradually stir in milk and bouillon. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat; set aside., Place toast on a baking pan. Top each with 2 slices turkey; spoon sauce over turkey. Top each with cheese and tomato. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with bacon.
Nutrition Facts : Calories 421 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 1277mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.
HOT BROWN SANDWICHES
Our home economists suggest that you prepare these open-faced turkey sandwiches with leftover turkey. or pick up sliced, cooked turkey from the deli counter. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over low heat. Stir in flour until smooth; gradually add milk, broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, salt and white pepper until cheese is melted. Remove from the heat. , Place slices of toast on a baking sheet. Layer each with turkey, cheese sauce, bacon, tomatoes and Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 415 calories, Fat 21g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 796mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
TURKEY HOT BROWNS
Have you ever had a famous Kentucky Hot Brown Sandwich? We've recreated this popular open-faced sandwich recipe in a healthier version, so you can enjoy a restaurant classic without feeling any guilt. Grab your fork and knife, and get ready to enjoy!
Provided by Ginsburg Enterprises
Categories Sandwiches
Number Of Ingredients 6
Steps:
- Preheat oven to broil. Place toasted bread on baking sheet.
- Evenly spread each slice of bread with cheese spread, then layer with turkey, tomato slices, and bacon bits. Top each with a slice of cheese.
- Broil 2 to 3 minutes, or until cheese is melted. Serve immediately.
KENTUCKY HOT BROWN TURKEY SANDWICH RECIPE
Steps:
- Gather the ingredients.
- Melt butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly.
- Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.
- Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).
- Arrange turkey slices on the toast and cover with hot cheese sauce.
- Top with tomato slices and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.
- Place them under the broiler until hot and bubbly and lightly browned.
- Top each sandwich with two strips of crispy bacon, placed in the shape of an "X."
- Serve and enjoy!
Nutrition Facts : Calories 614 kcal, Carbohydrate 49 g, Cholesterol 134 mg, Fiber 2 g, Protein 39 g, SaturatedFat 13 g, Sodium 2612 mg, Sugar 14 g, Fat 29 g, ServingSize 4 Sandwiches (4 Servings), UnsaturatedFat 0 g
KENTUCKY HOT BROWN SANDWICHES
This classic open-faced sandwich is a product of the South. The hot brown was created in the 1920s in Kentucky, at The Brown Hotel in Louisville as a way to feed guests who had been up all night at the hotel's popular evening dinner dance. And it still makes a great late-night-or anytime-meal. Made with thinly sliced turkey breast, a smooth and creamy Mornay sauce (a white sauce with cheese-in this case, Parmesan), crisp bacon, tomatoes, and a slice of toasted bread, it's an indulgent mess of a sandwich that requires a knife and fork to eat. A hot brown is a great post-Thanksgiving meal because it's a great way to use leftover turkey. (The sauce also helps revive dry meat.) You can substitute cooked chicken for the turkey if you wish but don't skip the bacon; it adds an extra layer of richness and the smoky, savory flavor enhances all of the other ingredients.
Provided by Southern Living Editors
Categories Sandwich
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400º. Melt butter over low heat in a medium saucepan; add flour, and cook over low heat, whisking constantly, 1 minute or until smooth. Whisk in salt and pepper. Gradually add broth and milk; cook over medium-low heat, whisking constantly, until thickened and smooth. Add cheese;cook, whisking constantly, 3 minutes or until cheese is melted. (Sauce will be thick.)
- Place 1 toast slice on each of 6 ovenproof plates. Place turkey or chicken on each toast slice; cover each with about ½ cup sauce, and sprinkle with paprika. Top each with 2 tomato slices and 2 bacon slices. Bake at 400º for 10 minutes or until sauce is bubbly. Garnish, if desired.
ORIGINAL HOT BROWN
This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.
Provided by BIKEMAMA96
Categories Meat and Poultry Recipes Turkey
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g
"THE CLASSIC HOT BROWN" TURKEY SANDWICH"
Steps:
- 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
- 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.
HOT BROWN TURKEY SANDWICHES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
- Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
- Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
- Crumble the bacon over the sandwiches; sprinkle with the parsley.
Nutrition Facts : Calories 524, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 134 milligrams, Sodium 868 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 45 grams
More about "turkey hot brown sandwiches recipes"
HOT BROWN SANDWICH RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine SouthernTotal Time 25 minsCategory EntreesCalories 706 per serving
- Melt the butter in a saucepan over medium-low heat. Whisking constantly, slowly add the flour, continuing to whisk until all the butter is absorbed and the mixture creates a very thick paste. Still whisking constantly, add the milk very, very slowly and whisk constantly until you end up with a paste that’s sorta thick and spectacularly smooth. (When we make this, we slowly add 3 cups milk for starters and then if the sauce seems too thick, we add up to 1/2 cup more milk, a little at a time.) Do not stop whisking at any point and do not allow the sauce to boil.
- When the sauce is smooth, whisk in the Parmesan cheese. Remove the pan from the heat and whisk in the egg until completely incorporated. Using a spoon or a spatula, gently fold in the whipped cream, if desired. Season with salt and pepper to taste. (You may not need any salt since the Parmesan sorta takes care of the saltiness.)
- Preheat the broiler. Place the toast on a rimmed baking sheet lined with foil or parchment. Top each slice with a liberal amount of turkey and smother it with a generous amount of sauce. (Note that any exposed portion of toast will crisp and brown in the oven, so bear this in mind when you slather the sauce over the toast and turkey with sauce. If you have some sauce left over, no big deal, just refrigerate it and make another hot brown tomorrow.) Sprinkle with additional Parmesan cheese.
- Slide the baking sheet under the broiler until the sauce is speckled brown and bubbly. Watch it carefully as the sandwiches will go from almost perfect to past perfect in seconds. Criss-cross 2 strips bacon on top of each open-face hot brown sandwich. Serve the sandwiches immediately. (As if you could wait!)
KENTUCKY HOT BROWN SANDWICH | LEFTOVER TURKEY RECIPE ...
From mantitlement.com
Reviews 4Servings 4Cuisine AmericanCategory Dinner
- Next slowly pour in the milk, whisking as you pour. Bring to a boil, then turn the heat down to a simmer and let cook for 5 minutes until thickened.
TURKEY HOT BROWN SANDWICHES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
5/5 (1)Total Time 16 minsCategory Lunch, Main DishCalories 307 per serving
- Make cheese sauce: Melt butter in sauce pan. When bubbly, add flour, salt and pepper and whisk until flour begins to brown slightly. Mixture will be thick and lumpy. Slowly add milk to hot pan, whisking constantly. Cook until thickened. Remove from heat and add cheese. If cheese sauce is too thick, add a little bit more milk to loosen it up.
- Assemble sandwich on foil lined cookie sheet as follows: Place 4 slices of toast on cookie sheet. Cover evenly with turkey. Top with 1/4 cup cheese sauce. Sprinkle with Parmesan Cheese. Broil until bubbly, about 4-6 minutes. Remove from oven and top with tomato slices. bacon and chives. Serve immediately.
HOT BROWN SANDWICHES RECIPE BY SOUTHERN LIVING HEIRLOOM ...
From thedailymeal.com
5/5 (3)Calories 711 per servingServings 6
- Melt the butter over low heat in a medium-sized saucepan. Add the flour, and cook over low heat, whisking constantly until smooth, about 1 minute. Whisk in the salt and pepper. Gradually add the broth and milk and cook over medium-low heat, whisking constantly, until thickened and smooth. Add the Parmesan and cook, whisking constantly until melted, about 3 minutes. (The sauce will be thick.)
- Place 1 piece of toast on each of 6 ovenproof plates. Place the turkey or chicken on each toast slice and cover each with about ½ cup sauce, and season with the paprika. Top each with 2 tomato slices and 2 bacon slices. Bake until the sauce is bubbly, about 10 minutes. Garnish with arugula, if desired.
THE 15 BEST TURKEY SANDWICHES
From thespruceeats.com
- Turkey, Bacon, and Goat Cheese Breakfast Sandwich. Cram a buttery croissant full of turkey, bacon, and creamy goat cheese, then top it all off with an egg for a breakfast sandwich that will keep you full right through lunch.
- Thanksgiving Cuban Sandwich. Turn Thanksgiving leftovers into this delicious Latin sandwich that has a totally fresh flavor. Load sliced turkey, honey-baked ham, cranberry sauce, pickles, and Swiss cheese onto a Cuban roll, then press it until melty and gooey.
- Turkey Reuben. Reubens generally use corned beef, but this turkey Reuben version turns the classic into a slightly healthier option. Once you make your own homemade Thousand Island dressing, you'll never buy a bottled version ever again.
- Italian Antipasto Sandwich. Antipasto typically means a big, beautiful meal-starting platter filled with cured meats like prosciutto, coppa, and salami.
- Classic Turkey Club. Diner fans already know a classic turkey club transforms the humble sliced turkey sandwich into an experience. Crisp lettuce, crunchy bacon, juicy tomato, and, of course, tender turkey all come together for a truly perfect sandwich.
- Classic Turkey Salad Sandwich. Turn leftover turkey into a creamy sandwich filling with this classic turkey salad sandwich. Lemon juice and a little chopped red onion add zest, while parsley gives it color and some herbal flare.
- Turkey and Hummus Sandwich. Beet hummus turns this healthy turkey and hummus sandwich into a beautiful and vibrant pink shade that also carries a ton of health benefits.
- Thanksgiving Leftover Pita. If you're sick of the same old sliced bread, grab a package of pita for this unique twist on Thanksgiving leftover sandwiches.
- Thanksgiving Turkey Sandwich. Some people think the leftovers make the best part of Thanksgiving, while others get sick of eating the same ingredients days later.
- Herbed Turkey and Pepper Grilled Cheese. This herbed turkey and pepper grilled cheese feature Wisconsin cream cheese mixed with fresh herbs and garlic, sweet and spicy Peppadews, and thinly sliced honey turkey breast grilled between two buttery slices of pumpernickel.
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