MINI HOT BROWNS
Here's my take on the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon piled on toasted rye bread and then topped with a rich cheese sauce. -Annette Grahl, Midway, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Dissolve bouillon in water; set aside., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat., Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 246mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
HOT BROWNS
Steps:
- Preheat the oven to 350 degrees F.
- Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
- Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
- In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
- In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
- In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.
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.
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
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.
ORIGINAL HOT BROWN
I think this was a sandwich that was originally on the menu at The Brown Hotel in Louisville,Ky.I first heard of it on a local news cooking segment.Here in Dallas we have premiere chef named Dean Fearing from the famous restaurant called "The Mansion on Turtle Creek". This is Chef Dean's "Texas" style Original Hot Brown.
Provided by 1 Cookin Texan 1954
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cheese sauce: Put all ingredients in a sauce pan and cook on a low heat until cheeses are melted and everything is mixed into a smooth sauce. Remember to stir often.
- Cut toast into triangles. Put into a 13x9-inch baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomato & bacon. Sprinkle with Parmesan cheese. Bake at 400 degrees until bubbly. Garnish with parsley.
Nutrition Facts : Calories 558.8, Fat 28, SaturatedFat 12.9, Cholesterol 134.6, Sodium 1105.4, Carbohydrate 36, Fiber 1.7, Sugar 1.9, Protein 39.2
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
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
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.
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MINI HOT BROWNS | SOUTHERN LIVING
From southernliving.com
- Using a biscuit cutter, cut the sandwich bread into circles. Arrange bread slices on a lightly greased baking sheet. Broil 6 inches from heat for 3 to 4 minutes.
- Melt butter in a saucepan over low heat; add flour, and cook, whisking constantly, until smooth. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Cheddar cheese, whisking until cheese melts. Stir in diced turkey, salt, and ground red pepper.
- Top bread evenly with warm cheese-turkey mixture. Sprinkle evenly with Parmesan cheese and half of bacon.
- Bake at 500° for 2 minutes or until Parmesan is melted. Top with tomato slices, and sprinkle evenly with remaining bacon.
MINI HOT BROWNS - SUBSTANCE
From styleblueprint.com
4/5 (1)Category AppetizerServings 24Estimated Reading Time 2 mins
- Combine the turkey, tomato and 1 cup Mornay Sauce in a bowl and mix well. Spoon into a pastry bag fitted with a large tip. Arrange the tart shells 1/2 inch apart on a parchment-covered baking sheet. Fill each shell with an equal portion of the turkey mixture. Sprinkle the tarts with equal portions of the bacon, cheese and paprika.
- Bake in a preheated 325 degree oven for 8-10 minutes or until the tarts are heated through. Sprinkle the tarts with equal portions of the parsley and serve warm.
- Melt the butter in a saucepan. Whisk in the flour gradually. Cook for 3 minutes, whisking constantly; do not let brown. Whisk in the milk gradually. Cook until the sauce thickens, whisking constantly; do not let boil. Add the cheese and cook until the cheese is melted, stirring constantly.
MINI HOT BROWNS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 25 mins
- Preheat the broiler. Spread the mayonnaise on the cut sides of each roll. Place the rolls, cut sides up, on a parchment-lined baking sheet. Broil until just golden, 1 to 2 minutes.
- Preheat the oven to 200 degrees . Divide the turkey among the roll bottoms; top with the tomato slices and 2 half-slices of bacon. Place the sheet in the oven to keep the sandwich ingredients warm while making the sauce.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, Pecorino Romano and paprika; stir until the sauce thickens, 4 to 5 minutes. Remove from the heat, add the cheddar and stir until melted. Season the cheese sauce with salt and pepper.
- Place the sandwich bottoms on a platter and drizzle with the cheese sauce (about 1 tbsp. each); add the roll top. Serve warm.
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