THE HOT BROWN SANDWICH OF LOUISVILLE, KENTUCKY
This legendary Kentucky sandwich is definitely one you don't want to pass up. The Mornay sauce is smooth, creamy and super cheesy. Onion adds a bit of sweetness to the sauce. Tomato and bacon are the classic toppings are a must. The bacon adds a nice touch of smokiness. Indulgent and delicious!
Provided by Sharon Colyer
Categories Other Sauces
Time 1h
Number Of Ingredients 15
Steps:
- 1. Fry bacon crisp, drain on paper towel & reserve. Crumble, if desired.
- 2. For the sauce, melt butter, in a heavy pan, over medium heat. Add onion and cook until tender or clear.
- 3. Add flour and blend to make a smooth paste.
- 4. Add hot milk, salt, and red pepper flakes or hot sauce. Stir and cook until thick & smooth.
- 5. Stir in cheese, beaten eggs, and remaining tablespoon of butter. Continue to cook, stirring until mixture almost reaches boiling point, but do not let it boil. Remove from heat.
- 6. Preheat broiler while putting sandwiches together.
- 7. To assemble, toast 8 slices of bread; cut 4 in half diagonally.
- 8. On 4 ovenproof plates or other ovenware, arrange toast. Lay sliced turkey or chicken over toast. Cover this with sauce.
- 9. If using slices of ripe tomato, add now. Sprinkle with Parmesan cheese.
- 10. Place under preheated broiler, until sauce begins to bubble.
- 11. Remove from oven. Sprinkle with paprika. Add bacon (whole or crumbled). Serve remaining toast, on the side.
LOUISVILLE HOT BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels.
- Meanwhile, make the cheese sauce: Melt the butter in a saucepan over medium-low heat. Add the flour and stir with a wooden spoon to make a thick roux. Add the milk and bring to a simmer. Cook, stirring, until the sauce thickens, about 5 minutes. Stir in the parmesan, reduce the heat to low and whisk in the egg until the sauce is thick (do not boil). Remove from the heat and season with salt and pepper.
- For each Hot Brown, place 2 bread slices side by side in a small flameproof baking dish. Cover the bread with about 1/4 pound turkey and place 1 or 2 tomato slices alongside. Pour 1/2 to 3/4 cup cheese sauce over the turkey and bread. Sprinkle with more parmesan and broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more parmesan. Serve immediately.
- Photo by John Nation
ORIGINAL HOT BROWN
This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.
Provided by BIKEMAMA96
Categories Meat and Poultry Recipes Turkey
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
- Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
- Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.
Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g
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