Spaw, your recipe sounds better than the original Hot Brown recipe I got from the niece of a cook at the Brown Hotel (where it originated)! Around here they even sell special Hot Brown oven-safe crockery dishes on which to serve the Hot Browns.

Lately I've been eating salami sandwhiches, open-faced, toasted on wheat bread, with American cheese, tomato, and horseradish mustard. The mustard is important.