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
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.
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
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.
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.
KENTUCKY HOT BROWNS
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.
LOUISVILLE HOT BROWNS
This is a hearty open-faced sandwich that is rich and creamy for those meals where you want comfort food and forget about calories. The original recipe was from the Brown Hotel in Louisville and created in the 1920's. It was originally designed to use leftover turkey
Provided by lazyme
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Chop onion.
- In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
- Add flour, stirring until smooth.
- Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth.
- Add cheese and remove pan from heat.
- Whisk sauce until cheeses are melted.
- Thinly slice mushrooms.
- In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated.
- Season mushrooms with salt.
- In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken.
- Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
- Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes.
- Crumble bacon.
- Top each sandwich with bacon and mushrooms.
- Serve sandwiches immediately.
Nutrition Facts : Calories 623.6, Fat 36.6, SaturatedFat 17, Cholesterol 112.5, Sodium 1071, Carbohydrate 53.5, Fiber 2.6, Sugar 9.2, Protein 20.4
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
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.
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