Kentucky Hot Brown
A luxurious open-faced sandwich created at Louisville's Brown Hotel in the 1920s, featuring thick-sliced turkey on toast smothered in Mornay sauce, then broiled until bubbly and garnished with bacon and tomato. This decadent dish was originally crafted as an elegant alternative to late-night ham and egg suppers for hotel guests.
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp white pepper
- 8 slices sourdough bread, thick sliced
- 1 1/2 lbs roasted turkey breast, thick sliced
- 2 Roma tomatoes, sliced
- 8 bacon strips, cooked until crisp
- to taste paprika
- 2 tbsp fresh chives, chopped
Instructions
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1
Preheat the broiler in your oven.
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2
In a medium saucepan over medium heat, melt 1/4 cup unsalted butter. Add 1/4 cup all-purpose flour and cook, whisking constantly, for about 2 minutes to make a roux.
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3
Gradually whisk in the 3 cups warmed whole milk and continue cooking, whisking frequently, until the sauce thickens and can coat the back of a spoon, about 5-7 minutes.
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4
Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese, 1/4 tsp ground nutmeg, 1 tsp salt, and 1/2 tsp white pepper. Whisk until the cheese is melted and the sauce is smooth. This is your Mornay sauce. Set aside and keep warm.
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5
Arrange 8 slices thick sliced sourdough bread slices on a baking sheet and toast them lightly under the broiler, about 1-2 minutes per side. Remove from broiler.
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6
For each hot brown, place 2 slices of toast on an oven-safe plate or in an individual gratin dish. Top each with several slices of 1 1/2 lbs thick sliced roasted turkey breast.
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7
Place a slice of 2 sliced Roma tomatoes alongside the turkey on each plate.
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8
Pour a generous amount of Mornay sauce over the turkey and bread, completely covering them.
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9
Place the prepared plates under the broiler until the sauce is bubbly and speckled with golden brown spots, about 3-4 minutes. Watch carefully to prevent burning.
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10
Remove from the broiler and cross two pieces of 8 cooked until crisp bacon strips on top of each hot brown.
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11
Sprinkle with to taste paprika and garnish with 2 tbsp chopped fresh chives.
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12
Serve immediately while still hot and bubbly.