The Hot Brown Recipes

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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



Original Hot Brown image

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

½ cup butter
½ cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon

HOT BROWN

On any given day in the 1920s, more than 1,200 people would dance the night away at Louisville's Brown Hotel. When the fun wrapped up in the wee hours, the partiers would be ravenous, so hotel chef Fred Schmidt created this spin on ham and eggs: an open-face turkey sandwich with bacon and a Mornay sauce. The hotel still serves the dish, but if you can't get there, try this variation on it. We crumbled the bacon so you get a bit in each bite!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 hot brown sandwiches

Number Of Ingredients 12



Hot Brown image

Steps:

  • Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
  • Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
  • Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
  • Crumble the bacon over the sandwiches. Sprinkle with the parsley.

5 slices bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups low-sodium chicken broth
1 1/4 cups grated muenster or Monterey Jack cheese
Kosher salt and freshly ground pepper
4 thick slices white bread, toasted
Dijon mustard, for spreading
1 tomato, sliced
3 cups shredded or sliced roast turkey
1/4 cup chopped fresh parsley

KENTUCKY HOT BROWN

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 12



Kentucky Hot Brown image

Steps:

  • Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
  • Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
  • For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.

4 ounces butter
Flour to make a roux (about 6 tablespoons)
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons grated Parmesan cheese, plus extra for topping
1 ounce whipped cream (optional)
Salt and pepper, to taste
1 cup sauteed mushrooms
1 whole tomato, sliced
Slices roast turkey
8 to 12 slices of toast (may be trimmed)
8 to 12 strips fried bacon

CLASSIC HOT BROWN

Looking for a classic dinner? Then check out this delicious dish made with Texas toast, turkey breast, tomatoes and bacon that are ready in just 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 12



Classic Hot Brown image

Steps:

  • Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
  • Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
  • Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.

Nutrition Facts : Calories 541, Carbohydrate 31 g, Fat 2, Fiber 2 g, Protein 44 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 822 mg

1/4 cup butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups milk
2 cups shredded Cheddar cheese (8 oz)
6 slices Texas toast, lightly toasted
18 oz oven-roasted turkey breast slices
12 slices tomato
6 tablespoons shredded Parmesan cheese
3 slices bacon, crisply cooked, crumbled
Paprika

DERBY HOT BROWNS

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13



Derby Hot Browns image

Steps:

  • In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth; gradually add the milk, broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/3 cup Parmesan cheese and cheddar cheese until melted. Remove from the heat., Place toast slices on a baking sheet. Top each with turkey, sauce mixture, tomatoes and bacon. Sprinkle with remaining Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.

Nutrition Facts :

1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup 2% milk
1/2 cup chicken broth
1/2 cup sherry or additional chicken broth
1 cup shredded Parmesan cheese, divided
1/3 cup shredded sharp cheddar cheese
12 slices pumpernickel bread, toasted
1-1/2 pounds sliced cooked turkey
4 medium tomatoes, halved and sliced
12 cooked bacon strips, crumbled

HOT BROWN

The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.

Provided by Sara Bonisteel

Categories     dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14



Hot Brown image

Steps:

  • Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
  • Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
  • Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
  • Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
  • Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
  • Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

1 (8-inch) sandwich loaf (about 20 ounces), cut evenly into 8 slices, crust removed
2 tomatoes, quartered
1 pound roasted turkey breast, thickly sliced
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1 cup heavy cream
1 cup whole milk
1/2 cup shredded Pecorino Romano (about 1 1/2 ounces)
Pinch of ground nutmeg
Salt and freshly ground pepper
Shredded Pecorino Romano, for sprinkling
8 slices crisp cooked bacon
Chopped parsley, for garnish
Paprika, for garnish

KENTUCKY HOT BROWNS

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 23



Kentucky Hot Browns image

Steps:

  • Preheat oven to 425 degrees F.
  • Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
  • Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
  • Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
  • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
  • For assembly:
  • Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
  • Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

4 tablespoons unsalted soft butter
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

HOT AND BROWN

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19



Hot and Brown image

Steps:

  • To create the jam, in a saucepan over medium-high heat, add the red peppers, onions, 1 teaspoon salt and the white pepper. Cook for 30 minutes, stirring occasionally throughout. Next, add the sugar and reduce the heat to low. Cook, stirring, for 10 more minutes. Then remove from the heat and set aside.
  • In another saucepan over low heat, warm the bechamel for 5 minutes. Then add the Brie to warm and melt, 2 to 3 minutes. Once melted, remove from the heat and keep warm.
  • For the bread of the sandwich, heat a skillet or pan. When hot, add the butter and Texas toast, and cook until browned on each side, 2 minutes per side. Once browned, remove from the heat and set aside.
  • To prepare the pork, preheat the oil to 350 degrees F in the deep fryer. Mix the flour with 1 teaspoon salt and the black pepper. Dredge the pork in the flour, then dip into the egg wash, then dredge in the flour again. Tap off any excess flour, then drop the pork into the fryer and cook until golden brown, 2 minutes. Once cooked, remove from the fryer and drain on paper towels to remove excess oil.
  • Preheat the broiler.
  • In a sauce pan over medium heat, warm the chicken stock, then add the turkey and warm for 2 minutes. Remove and drain excess liquid. Stack some turkey on the toasted bread, then add two pieces cooked pork, 1 tablespoon jam, and finish with 2 tablespoons bechamel. After building the sandwich, place under the broiler until golden brown, 2 minutes. Remove from the oven. Garnish with the paprika and parsley, then serve.

1 cup julienne red peppers
1/2 cup julienne red onions
Salt
1/2 teaspoon white pepper
1 tablespoon brown sugar
1 cup bechamel
6 ounces Brie
2 tablespoons butter
4 slices Texas toast
Oil, for frying
1 cup all purpose flour
1 teaspoon freshly ground black pepper
8 slices braised pork belly or bacon, sliced 3 inches long and 1/8-inch thick
1 cup egg wash, equal parts eggs and milk, whipped
1 cup egg wash, equal parts eggs and milk, whipped
2 cups chicken stock
1 1/2 pounds sliced turkey breast
1 teaspoon paprika
1 tablespoon freshly chopped parsley

HOT BROWN

This is a recipe created by a Chef at the Brown Hotel in Louisville, KY.; thus the name "Hot Brown". This dish is really delicious :-)

Provided by Dana_N_Ky

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Hot Brown image

Steps:

  • ----------CheeseSauce------------.
  • Melt 1 stick butter (4 oz.) over low heat in a heavy non-stick saucepan.
  • Add flour and mix until smooth.
  • Slowly add milk (&cream); simmer until thickened.
  • Add parmesan cheese; mix well.
  • Remove 1/4 cup sauce to another bowl.
  • Add egg& beat until smooth.
  • Add egg mixture back into saucepan& mix well.
  • Add remaining sauce ingredients: (cheese, pepper& Worcestershire), stir until smooth.
  • Remove from heat.
  • -------Foreach Hot Brown--------------.
  • Cut toast slice in half and place on a heat resistant dish.
  • Layer with turkey& ham.
  • Cover with cheese sauce.
  • Top with 3 slices (crisp) bacon& 2 slices tomato (if desired).
  • Sprinkle with parmesan cheese.
  • Place entire dish in oven at 425 degrees for 10-15 minutes until golden& bubbly.

1/2-1 cup butter
6 tablespoons flour
3 cups milk
1 egg, beaten
1/4 cup parmesan cheese
1/2 cup cheddar cheese or 1/2 cup colby cheese, shredded
1 ounce whipped cream (optional)
12 ounces turkey, sliced
12 ounces baked ham, sliced
12 slices bacon, fried crisp
8 slices tomatoes (optional)
1 dash Worcestershire sauce
1 pinch pepper

HOT BROWNS

Categories     Sandwich     Milk/Cream     Tomato     turkey     Kentucky Derby     Lunch     Cheddar     Bacon     Gourmet

Yield Serves 4

Number Of Ingredients 12



Hot Browns image

Steps:

  • In a small saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
  • Arrange the toasts in a baking pan and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.

1 1/2 teaspoons finely chopped onion
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
a pinch of cayenne
1 tablespoon dry Sherry
3/4 cup grated extra-sharp Cheddar
4 slices of homemade-type white bread, toasted lightly
1/2 pound cooked turkey breast, sliced thin
4 thin slices of tomato
8 slices of cooked bacon
1 tablespoon freshly grated Parmesan

HOT BROWNS

Categories     Sandwich     Milk/Cream     Cheese     turkey     Broil     Kid-Friendly     Lunch     Cheddar     Parmesan     Bacon     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 6

Number Of Ingredients 12



Hot Browns image

Steps:

  • In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp. Transfer bacon as cooked to paper towels to drain.
  • Toast bread and if desired discard crusts and lightly butter toast. Arrange toast on 6 flameproof plates and divide turkey among toasts.
  • Preheat broiler.
  • Make sauce:
  • In a 2- to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes.
  • While sauce is simmering, in a bowl whisk together yolk and remaining cup of milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160°F. Remove pan from heat and season sauce with white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.
  • Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.
  • Arrange 2 bacon slices in an X on each serving.

12 bacon slices (about 10 ounces)
12 slices firm white sandwich bread
unsalted butter, softened, for spreading on toast if desired
1 pound sliced roast turkey breast
For sauce
1/2 stick (1/4 cup) unsalted butter
1/2 cup all-purpose flour
2 1/2 cups milk
1 large egg yolk
1 cup freshly grated Parmesan (about 3 ounces)
freshly ground white pepper
2 tablespoons well-chilled heavy cream

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