Hot Brown



  • ½ c. Panko Breadcrumbs or White Breadcrumbs
  • ¼ c. Shredded Jack Cheese
  • ¼ c. Shredded parmesan
  • 2 T. Olive Oil
  • 2 c. Milk
  • 4 T. Flour
  • 5 T. Butter
  • ½ t. Salt
  • ¼ t. Pepper
  • 4 Slices Pannini Bread, or Toasting Bread
  • 16 oz. Sliced Smoked Turkey Breast
  • 8 ea. 1/4” Thick Slices Ripe Tomato
  • 8 pc. Cooked Thick Strips Bacon
  • 1 T. Washed, Chopped Parsley (optional)


Make the topping mixture- Mix together ½ c. panko breadcrumbs, ¼ c. jack cheese, ¼ c. shredded parmesan, and 2 T. olive oil. Reserve. Make the béchamel sauce- Scald milk in a small sauce pot or microwave. In a 2 qt. sauce pan melt 5T. butter, with 4T. flour. Let mixture cook for 3-4 minutes over medium-high heat whisking all the while. Next, add the 2 cups heated milk while whisking vigorously. After sauce has thickened (about 1 min.) remove from heat, and whisk in ½ t. salt, and ¼ t. pepper. Reserve sauce in a warm place. Turn oven broiler on 500-550 degrees. Now, assemble the sandwiches- begin by toasting the bread lightly with a little butter, and then lay an equal number of turkey slices atop the bread slices. Then add the tomato slices two per sandwich. Place the prepared sandwiches on a cookie sheet. Now, top each sandwich with approximately ½ c. of the sauce. The sandwiches are ready to be broiled (alternately, the sandwiches can be placed on four individual plates, sauced, and then broiled). Broil the sandwiches at 500 degrees about 6-8 inches under the oven’s element until the topping is golden brown and the sauce is bubbling. Garnish sandwiches with 2 strips of bacon and a little parsley sprinkled on top.
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