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Lunch / Dinner

Black & Tan Hot Browns

A plate of leftovers the day after the big dinner is something to look forward to. But after that, put to work what’s left of the turkey in these open-faced hot brown sandwiches topped with a delectable beer-cheese sauce. The Hot Brown is a variation of the classic Welsh Rarebit, but it’s bumped up with added turkey and bacon.


4 servings

Total Time

45 minutes

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Cook bacon in a large saucepan until crisp; transfer to a paper-towel-lined plate. Drain all but 3 Tbsp. drippings from pan. Whisk in flour until smooth and cook over medium heat, 1 minute.

Slowly whisk in stout, ale, cream, mustard, and Worcestershire until smooth; bring to a simmer and cook until thick. Reduce heat to low and whisk in Cheddar, a handful at a time, adding more once melted. Season sauce with salt, black pepper, and cayenne.

Assemble hot browns by layering tomato slices and turkey on toast slices, then top with sauce, bacon, and parsley.

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