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Hot Brown Sandwich


Growing up in New Zealand, without Thanksgiving, we never had Thanksgiving leftovers, but after living in the US for the last few years, I have definitely found my feet with the holiday.

A Hot Brown, is one of those dishes that really has no business being as incredible as they are. They are a simple open faced sandwich with sliced turkey and gravy. I like adding some simple green peas on mine to add an additional element of texture and flavor. Totally simple, but totally next level.

A Hot Brown recipe doesn't have to be complex in it's ingredients, but due to the simplicity, it does require that all elements are top notch. For my version, I lean pretty heavily on a recipe by Matty Matheson. The major elements are the gravy (Made from homemade turkey stock) and a combination of sliced turkey and shredded turkey neck to add a combination of textures.


  • About 1 lb. left over turkey slices
  • 4 slices thick cut white bread
  • Bag frozen peas

  • Turkey Stock & Gravy
  • 2 large turkey necks
  • 1 onion chopped
  • 1 carrot chopped
  • 2 stalks celery chopped
  • 2 T Tomato paste
  • 3 quarts chicken stock
  • 2 Bay leaves
  • 1 bunch parsley
  • 1 bunch Thyme
  • 3 tablespoons flour
  • 2 tablespoons unsalted butter, (plus more for the peas)


1. If needed, slice up your remaining turkey breast into 1/4 inch slices, ready for sandwiches. The sliced turkey on the Hot Brown sandwich should be cold when added to the sandwich.

2. Wash & pat turkey necks dry and cut into 2 inch portions. Season with salt and pepper.

3. In a Dutch oven, heat half an inch of oil over medium heat. Cook the turkey necks until they’re nice and dark brown on all sides. Remove and set aside.

4. To the same pot, add the onion, carrot, and celery until they’re cooked down, then add the tomato paste; cook for five minutes, stirring occasionally.

5. Place the necks back into the pot and add the stock and bay leaves, along with the parsley and thyme as well. Bring to a boil, skim the scum that rises with a ladle, and turn the heat to low; braise for two and a half to three hours. Once the meat on the necks is fork-tender, remove the necks and strain the stock into a large container; refrigerate overnight.

6. The next day, pick the neck meat off the bones and make the gravy: In a medium saucepot over medium heat, cook the flour and butter until golden brown, stirring constantly, 10 to 15 minutes. Add four cups turkey stock from the necks.

7. To create the sandwich, place one slice of bread on a plate, then top with three slices of breast and two heaping tablespoons of the cold braised turkey-neck meat, then three more slices of breast. Push down on the meat to compress. Pour hot gravy over the entire sandwich.

8. In a medium saucepan, warm the peas with just a little butter and water; season with salt. Spoon a big pile on top of your hot turkey sandwich.

Screenshot 2022-12-27 234654


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Ready to take your BBQ to the next level? Grab your copy of Ten ways to IMMEDIATELY improve your low and slow BBQ below.