Sourdough Hot Brown Recipes

HOT BROWN

Hot Brown image

On any given day in the 1920s, more than 1,200 people would dance the night away at Louisville's Brown Hotel. When the fun wrapped up in the wee hours, the partiers would be ravenous, so hotel chef Fred Schmidt created this spin on ham and eggs: an open-face turkey sandwich with bacon and a Mornay sauce. The hotel still serves the dish, but if you can't get there, try this variation on it. We crumbled the bacon so you get a bit in each bite!

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 hot brown sandwiches

Number Of Ingredients 12

Ingredients

5 slices bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups low-sodium chicken broth
1 1/4 cups grated muenster or Monterey Jack cheese
Kosher salt and freshly ground pepper
4 thick slices white bread, toasted
Dijon mustard, for spreading
1 tomato, sliced
3 cups shredded or sliced roast turkey
1/4 cup chopped fresh parsley

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

Kentucky Hot Brown Sandwich Recipe image

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

Ingredients

4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk
2 cups shredded sharp Cheddar cheese
1/2 teaspoon Worcestershire sauce
4 slices toasted bread (sourdough works well)
8 slices cooked turkey breast, placed on paper towel to dry, if needed
4 slices baked ham, placed on paper towel to dry if, needed
8 slices fresh, ripe tomato, slices placed on paper towel to soak up excess moisture
8 slices crispy cooked bacon

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.

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