Hot Brown Recipe

White bread: The base of the sandwich, providing a sturdy foundation for the toppings.

Roasted turkey breast: Sliced turkey adds a rich, savory flavor to the dish.

Butter: Used to create the roux for the cheese sauce.

All-purpose flour: Combined with butter to thicken the cheese sauce.

Milk: The liquid base for the cheese sauce, adding creaminess.

Grated parmesan cheese: Adds a sharp, nutty flavor to the cheese sauce.

Shredded cheddar cheese: Provides a melty, cheesy goodness to the sauce.

Cooked bacon: Adds a crispy, salty element to the sandwich.

Salt and pepper: Used to season the cheese sauce to taste.

Tomatoes: Fresh slices add a juicy, acidic contrast to the rich cheese sauce and turkey.

When making the cheese sauce, ensure to whisk continuously while adding the milk to avoid lumps. This will result in a smooth and creamy sauce. Additionally, using freshly grated parmesan and cheddar cheese will enhance the flavor and melt better compared to pre-shredded varieties.

• white bread - Substitute with whole wheat bread: Adds more fiber and nutrients, providing a healthier option.

• roasted turkey breast - Substitute with roasted chicken breast: Offers a similar texture and flavor, and is often more readily available.

• butter - Substitute with margarine: Provides a similar fat content and consistency, suitable for making a roux.

• all-purpose flour - Substitute with gluten-free flour: Ideal for those with gluten intolerance, while still thickening the sauce effectively.

• milk - Substitute with unsweetened almond milk: A dairy-free alternative that maintains the creamy texture of the sauce.

• grated parmesan cheese - Substitute with grated pecorino romano: Offers a similar salty and nutty flavor profile.

• shredded cheddar cheese - Substitute with shredded gouda cheese: Provides a creamy, slightly sweet flavor that complements the dish well.

• cooked bacon - Substitute with turkey bacon: A lower-fat option that still delivers a smoky, savory taste.

• salt - Substitute with sea salt: Offers a more natural flavor and can be used in the same quantity.

• pepper - Substitute with white pepper: Provides a milder, slightly different flavor and maintains the dish's appearance without black specks.

• tomatoes - Substitute with sun-dried tomatoes: Adds a concentrated, sweet-tart flavor that enhances the overall taste of the dish.

• Allow the Hot Brown to cool completely before storing. This prevents condensation from forming, which can make the bread soggy.
• Transfer the Hot Brown to an airtight container. If you have multiple layers, place a piece of parchment paper between them to prevent sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• For freezing, wrap each Hot Brown individually in plastic wrap, then place them in a freezer-safe bag or container. This helps maintain their shape and prevents freezer burn.
• Label the container with the date to keep track of freshness. The Hot Brown can be frozen for up to 2 months.
• When ready to eat, thaw the Hot Brown in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until the cheese sauce is bubbly and the bread is toasted.
• Avoid microwaving, as it can make the bread rubbery and the cheese sauce unevenly heated.

• Preheat your oven to 350°F (175°C). Place the leftover Hot Brown on a baking sheet. Cover it loosely with aluminum foil to prevent the bread from drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Place the Hot Brown on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Hot Brown in the air fryer basket. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method will keep the bread crispy.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the Hot Brown in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the Hot Brown on the toaster oven tray. Heat for about 10-15 minutes or until warmed through and the cheese sauce is bubbly.

• Oven: Used to bake the assembled Hot Brown until the sauce is bubbly and the edges of the bread are toasted.

• Saucepan: Used to melt the butter and cook the flour, then to make the cheese sauce by gradually whisking in the milk and melting the cheeses.

• Whisk: Essential for blending the flour into the melted butter and for gradually incorporating the milk to create a smooth sauce.

• Baking dish: Holds the bread slices, turkey, cheese sauce, tomatoes, and bacon for baking in the oven.

• Knife: Used to slice the roasted turkey breast and tomatoes.

• Cutting board: Provides a safe surface for slicing the turkey and tomatoes.

• Measuring cups: Used to measure the butter, flour, milk, and cheeses accurately.

• Measuring spoons: Used to measure salt and pepper to taste.

• Spatula: Helps in spreading the cheese sauce evenly over the bread and turkey.

• Tongs: Useful for placing the bacon slices on top of the assembled Hot Brown.

• Oven mitts: Protect your hands when placing the baking dish in the oven and removing it once the dish is done.

Pre-cook the bacon: Cook the bacon ahead of time and store it in the fridge. This saves you from having to cook it while preparing the Hot Brown.

Use pre-sliced turkey: Buy pre-sliced turkey breast from the deli to avoid the hassle of slicing it yourself.

Make the sauce in advance: Prepare the cheese sauce a day before and store it in the fridge. Reheat it gently before assembling the dish.

Toast the bread: Toast the bread slices while you prepare the sauce to save time.

Assemble in batches: Assemble multiple Hot Browns at once to streamline the process.