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
KENTUCKY HOT BROWN
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
KENTUCKY HOT BROWN SOUP
On a school trip, I had a Hot Brown at the Galt House Hotel restaurant (if you ever come to Louisville, you may hear about the famous "Galt House"). I found this soup version on another recipe site and tried it. It was extremely similar to what I had then. The sandwich and the soup are deeelish!
Provided by Redneck Epicurean
Categories Cheese
Time 40m
Yield 5 cups
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat. Add onion; sauté until tender.
- Add flour, garlic salt, and hot sauce; cook, stirring constantly, for 1 minute.
- Gradually stir in milk; cook until thickened and bubbly.
- Reduce heat; stir in cheese until melted. Add ham and turkey; cook, stirring occasionally, until heated, about 20 minutes. (Do not boil.).
- Serve with toppings.
- NOTE: When you have a hot brown sandwich, it is layered with ham and turkey slices, a couple of slices of bacon, a tomato, and totally smothered in cheese sauce. So if you want the "hot brown" experience, top the soup with the tomato, bacon, and a sprinkle of parsley. It is delicious! Also, the 30 minutes it takes goes rather fast since the meat is already cooked. It's mostly just getting everything hot and making the cheese soup.
Nutrition Facts : Calories 385, Fat 27, SaturatedFat 16.1, Cholesterol 98.8, Sodium 341.8, Carbohydrate 15.1, Fiber 0.3, Sugar 0.5, Protein 20.6
HOT BROWN SANDWICHES
Our home economists suggest that you prepare these open-faced turkey sandwiches with leftover turkey. or pick up sliced, cooked turkey from the deli counter. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, melt butter over low heat. Stir in flour until smooth; gradually add milk, broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheese, salt and white pepper until cheese is melted. Remove from the heat. , Place slices of toast on a baking sheet. Layer each with turkey, cheese sauce, bacon, tomatoes and Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 415 calories, Fat 21g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 796mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
HOT BROWN CASSEROLE
Make and share this Hot Brown Casserole recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Place bread cubes in the bottom of a 2-quart casserole.
- Top with diced turkey and set aside.
- To make sauce: Melt butter in a large stockpot set over medium-low heat.
- Whisk in the flour, salt and pepper.
- Whisk hard to create a smooth, lump-free paste.
- Continue to cook and stir for about 5 minutes, or until flour barely begins to brown.
- Slowly whisk in half-and-half.
- Slowly whisk in heavy whipping cream.
- Slowly whisk in milk.
- Continue to cook and stir until mixture bubbles.
- Add cheese; remove from heat and stir until cheese is melted and mixture is smooth.
- Pour sauce over bread and turkey.
- Add topping before baking.
- To make topping: Sprinkle bacon and tomatoes on top of sauce.
- Top with shredded Parmesan cheese.
- Bake 20 to 25 minutes, or until the casserole is hot and bubbly.
Nutrition Facts : Calories 666.8, Fat 58.4, SaturatedFat 36.4, Cholesterol 181, Sodium 753.2, Carbohydrate 19.2, Fiber 0.7, Sugar 1.4, Protein 18.2
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