KENTUCKY HOT BROWN SANDWICHES
This classic open-faced sandwich is a product of the South. The hot brown was created in the 1920s in Kentucky, at The Brown Hotel in Louisville as a way to feed guests who had been up all night at the hotel's popular evening dinner dance. And it still makes a great late-night-or anytime-meal. Made with thinly sliced turkey breast, a smooth and creamy Mornay sauce (a white sauce with cheese-in this case, Parmesan), crisp bacon, tomatoes, and a slice of toasted bread, it's an indulgent mess of a sandwich that requires a knife and fork to eat. A hot brown is a great post-Thanksgiving meal because it's a great way to use leftover turkey. (The sauce also helps revive dry meat.) You can substitute cooked chicken for the turkey if you wish but don't skip the bacon; it adds an extra layer of richness and the smoky, savory flavor enhances all of the other ingredients.
Provided by Southern Living Editors
Categories Sandwich
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400º. Melt butter over low heat in a medium saucepan; add flour, and cook over low heat, whisking constantly, 1 minute or until smooth. Whisk in salt and pepper. Gradually add broth and milk; cook over medium-low heat, whisking constantly, until thickened and smooth. Add cheese;cook, whisking constantly, 3 minutes or until cheese is melted. (Sauce will be thick.)
- Place 1 toast slice on each of 6 ovenproof plates. Place turkey or chicken on each toast slice; cover each with about ½ cup sauce, and sprinkle with paprika. Top each with 2 tomato slices and 2 bacon slices. Bake at 400º for 10 minutes or until sauce is bubbly. Garnish, if desired.
KENTUCKY HOT BROWN SANDWICH RECIPE
Kentucky Hot Browns are pure comfort food - an open-faced turkey sandwich topped with sliced tomatoes, bubbly cheese sauce and crispy bacon. Mom added unique touches to the original hot brown recipe - yellow Cheddar cheese and sliced ham - making our family's version unique, and we think even more tasty. Note that the recipe can easily be scaled up or down, depending on desired portion size as well as number of portions.
Provided by (By Lee Clayton Roper)
Categories sandwiches
Number Of Ingredients 10
Steps:
- In a medium saucepan, melt the butter over low heat. Whisk in flour and cook, whisking, for 3 minutes.
- Whisk in milk, raise the heat to medium, and continue cooking, stirring, until very thick.
- Stir in cheese and continue cooking, stirring, until the cheese melts.
- Stir in Worcestershire sauce and season to taste with salt and pepper.
- Set aside and keep warm.
- Place toast slices in one layer on prepared baking sheet.
- Put 2 slices of turkey and 1 of ham on each piece of toast (fold slices in half if large).
- Place 2 slices of tomato on top of each sandwich, overlapping if needed.
- Spoon cheese sauce over top of all.
- Top with 2 slices of bacon on top of each sandwich, making an "X" shape.
- Bake until sauce bubbles, around 8 to 10 minutes. Serve immediately.
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.
KENTUCKY HOT BROWN TURKEY SANDWICH RECIPE
Steps:
- Gather the ingredients.
- Melt butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly.
- Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.
- Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).
- Arrange turkey slices on the toast and cover with hot cheese sauce.
- Top with tomato slices and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.
- Place them under the broiler until hot and bubbly and lightly browned.
- Top each sandwich with two strips of crispy bacon, placed in the shape of an "X."
- Serve and enjoy!
Nutrition Facts : Calories 614 kcal, Carbohydrate 49 g, Cholesterol 134 mg, Fiber 2 g, Protein 39 g, SaturatedFat 13 g, Sodium 2612 mg, Sugar 14 g, Fat 29 g, ServingSize 4 Sandwiches (4 Servings), UnsaturatedFat 0 g
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
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