Sourdough Hot Brown Recipes

SOURDOUGH HOT BROWN

Steps:

• Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat.
• For the Mornay sauce: In a medium skillet over medium-low heat, add the butter and sweat the onions until softened, 3 to 5 minutes. Add the flour and toast for an additional minute without adding color. Bring the skillet to medium-high heat. Add the chicken stock and bring to a boil. Stir to incorporate and simmer for 3 minutes. Add the milk and reduce the heat to medium-low. Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes. Add the nutmeg to taste. Reduce the heat to low. Stir in the Cheddar and Parmesan. Remove from the heat and keep warm. Season with salt and pepper.
• For the sandwich: Melt the butter and mix with the garlic. Brush one side of the slices of the sourdough with the garlic butter. Griddle the toast on both sides until golden brown and toasted. Remove from the heat. Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt.
• Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon. Shingle the tomato slices over the bacon and turkey. Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan. Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired). Remove and garnish with the scallions. Serve open face, 2 per serving.

HOT BROWN

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches. Sprinkle with the parsley.

KENTUCKY HOT BROWN SANDWICH RECIPE

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.