Kentucky Hot Brown

A Hot Brown sandwich (sometimes known as a Louisville Hot Brown or Kentucky Hot Brown) is an open-faced turkey sandwich topped with tomato and Mornay sauce and then baked until the bread is crispy and the cheesy sauce browns then topped with bacon.

It was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh Rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923.

Ingredients:

• 2 tablespoons unsalted butter, divided
• 2 teaspoons all-purpose flour
• 1/4 cup whole milk, heated
• 1/4 cup heavy cream, heated
• 3/4 cups sharp white cheddar cheese, shredded, divided
• 1/4 cup freshly grated Pecorino Romano cheese, divided
• 1/8 teaspoon Worcestershire sauce
• Sea salt
• Freshly ground black pepper
• 1 beefsteak tomato, cut into (4) 1/4-inch-thick slices
• 1 tablespoon olive oil
• 2 1/2-inch-thick slices of day-old white sandwich bread
• 1/2 pound roast turkey breast, sliced 1/4 inch thick
• 4 slices of bacon, cooked

Preparation:

In a small saucepan, melt the 1 tablespoon of unsalted butter. Add the flour and whisk over moderate heat for 1 minute. Gradually whisk in the hot milk and heavy cream; bring to a boil. Cook, whisking, until thickened, about 5 minutes.

Remove the pan from the heat and whisk in 1/2 cup of sharp white cheddar cheese and 1/8 cup Parmigiano-Reggiano cheese until melted. Stir in the Worcestershire sauce and season with sea salt and freshly pepper.

Preheat the broiler. Arrange the tomato slices on a foil-lined Baking Sheet – 9.6″ x 13” , drizzle with the oil and season with sea salt and freshly pepper. Broil 6 inches from the heat until lightly charred, 1 to 2 minutes per side; keep warm.

Arrange the bread on a foil-lined Baking Sheet – 9.6″ x 13” and spread each slice with unsalted butter; season with sea salt and freshly ground black pepper. Broil until lightly toasted, about 2 minutes. Flip the bread and toast for 1 minute.

Top each toast with some turkey and a slice of tomato. Spoon the mornay sauce on top and sprinkle on both cheeses.

Broil until the cheese is melted and golden brown, 2 to 3 minutes. Transfer the sandwiches to plates and cross 2 pieces of bacon on top and serve immediately.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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