Southern Food Slim-Downs: Skinny Hot Brown

This Southern sandwich gets slimmed down!
By Chef Meg Galvin, Healthy Cooking Expert at

My slimmed-down version of the Hot Brown takes away most of the salt and fat but leaves you with that wonderful familiar taste of the South.

Minutes to Prepare: 5
Minutes to Cook: 25
Number of Servings: 4

Nutritional Info

Servings Per Recipe: 4
Calories: 304.9
Total Fat: 10.3 g
Cholesterol: 35.6 mg
Sodium: 590.6 mg
Total Carbs: 24.9 g
Dietary Fiber: 2.9 g
Protein: 29.0 g


1 tablespoon Smart Balance butter
1 tablespoon flour
8 ounces nonfat milk
1 teaspoon Dijon mustard
pinch white pepper
2 tablespoons reduced-fat Swiss cheese
2 slices whole wheat bread, toasted and cut into quarters
3 slices turkey bacon
2 Roma tomatoes, de-seeded and chopped
4 ounces (about 5 cups) baby spinach
4 ounces (about 1 cup) mushrooms
4 ounces turkey breast, sliced
6 slices reduced-sodium deli ham


Preheat the oven to 350 degrees Fahrenheit.

Melt the butter in a medium sauce pan, then add the flour and cook, stirring constantly, for one minute. Slowly whisk in the milk, and turn the heat to medium-high. Bring to a boil, then reduce heat to medium and simmer for five minutes, until thickened. Add mustard, pepper and cheese.

Cook bacon in a large saute pan, then remove from pan, chop, and set aside. Cook mushrooms in the same pan for two minutes, then add the spinach and cook another two minutes.

Spray an 8 X 10 inch baking dish with cooking spray. Place the toast in the dish in a single layer, then layer on the meats and spinach and mushroom mixture. Pour on the cheese sauce, then sprinkle on the tomatoes and bacon. Bake for 15 minutes or until the sauce starts to bubble.

Number of Servings: 4

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SparkPeople Healthy Cooking Expert Meg Galvin is a World Master Chef, culinary instructor, and the author of "The SparkPeople Cookbook: Love Your Food, Lose the Weight." A farmer's daughter and marathon runner, she lives in northern Kentucky with her husband and three teenage sons.