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.
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
HOT BROWN TURKEY SANDWICHES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
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 gravy: Add the onion to the skillet and cook, stirring, until soft, 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 gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, 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.
Nutrition Facts : Calories 524, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 134 milligrams, Sodium 868 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 45 grams
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
LOUISVILLE HOT BROWN
This comes from my new cookbook Best of the Best from Kentucky. I made it for lunch today, and it was so good. I understand it's a fairly famous dish in Kentucky and that this is a simpler version than the usual two sauce one. I don't know about that, I just know I enjoyed it!
Provided by JustJanS
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in butter until transparent, add flour and cook stirring for 1 minute.
- Add milk, salt and pepper and whisk until smooth.
- Cook on medium heat until sauce thickens, stirring occasionally.
- Add cheeses and continue heating until they blend.
- Remove from heat.
- Put one slice of toast in each of four oven-proof individual serving dishes (I used our 1980's stoneware dinner plates).
- Top each piece of toast with slices of chicken or turkey.
- Slice remaining toasts diagonally and place on sides of sandwiches.
- Ladle cheese sauce over sandwiches.
- Place sandwiches under broiler until sauce begins to bubble.
- Garnish with crumbled bacon and sauteed mushroom slices and serve immediately.
KENTUCKY HOT BROWN SLIDERS
These hot brown sliders are perfect for Kentucky Derby parties, although I serve them at our parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for parties, but turning them into sliders makes them finger food-friendly. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. - Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.
Nutrition Facts : Calories 327 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 652mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 16g protein.
LOUISVILLE HOT BROWN
"The Louisville Hot Brown was first served at the Brown Hotel, in Louisville, Ky., in the 1930s. Crumbled bacon and a white Cheddar sauce top off this open-face sandwich, which is layered with sliced turkey and tomato. Early versions of this Kentucky original were made with country ham." --- Recipe from Country Living
Provided by Shelby Jo
Categories Poultry
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the cheese sauce:.
- In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
- Cook the bacon:.
- In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
- Make the sandwiches:.
- Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.
LOUISVILLE HOT BROWN SANDWICH
Provided by Marian Burros
Categories lunch, main course
Time 19m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Add grated Cheddar to cream sauce and stir to melt; keep warm.
- Place slices of turkey on the toast. Cover each with 1/4 cup sauce.
- Place 2 strips of bacon on each sandwich.
- Sprinkle 1 tablespoon Parmesan on top of each sandwich; place sandwiches on ovenproof dish and place under broiler
- Broil until bubbly and speckled brown.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 57 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 27 grams, Sodium 896 milligrams, Sugar 4 grams, TransFat 0 grams
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