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Derby Hot Browns

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup 2% milk
  • 1/2 cup chicken broth
  • 1/2 cup sherry or additional chicken broth
  • 1 cup shredded Parmesan cheese, divided
  • 1/3 cup shredded sharp cheddar cheese
  • 12 slices pumpernickel bread, toasted
  • 1-1/2 pounds sliced cooked turkey
  • 4 medium tomatoes, halved and sliced
  • 12 cooked bacon strips, crumbled

Directions

  • In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth; gradually add the milk, broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/3 cup Parmesan cheese and cheddar cheese until melted. Remove from the heat.
  • Place toast slices on a baking sheet. Top each with turkey, sauce mixture, tomatoes and bacon. Sprinkle with remaining Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.
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