Nestled in the heart of downtown Louisville, KY, is The Brown Hotel. Not only is the iconic landmark a sought-after destination for its luxurious guest suites and amenities, but it’s also the birthplace of one of the South’s most beloved dishes: the Hot Brown sandwich. In case you haven’t been lucky enough to try a Hot Brown, it’s a turkey sandwich like no other. Served open-faced, it’s topped with bacon and a delicate Mornay sauce and broiled until bubbly just before serving.
“The Hot Brown is the quintessential sandwich for Southern cooks when it comes to entertaining,” says Dustin Willett, Executive Chef at The Brown Hotel. “It was invented in the South, it is great drinking food, and you can serve it as a full meal, an appetizer, or just a canapé. You can also add an egg on top for a savory and hearty breakfast. There is a reason the Hot Brown has stood the test of time — this sandwich is truly something special!”
If you can’t make it to The Brown Hotel in the near future, satisfy your cravings with the recipe below — and then make plans to visit the hotel for a taste of the original!
Original “Hot Brown” Sandwich Recipe
Ingredients
- 1½ tablespoons salted butter
- 1½ tablespoons all-purpose flour
- 1½ cups heavy cream
- ¼ cup Pecorino-Romano cheese plus extra for garnish
- Pinch of ground nutmeg
- Salt and pepper
- 14 oz. roasted turkey breast sliced thick
- 4 slices Texas toast crust removed and sliced in half diagonally
- 4 slices bacon
- 2 Roma tomatoes halved
- Paprika
- Parsley
Instructions
- In a two-quart saucepan, melt the butter and slowly whisk in the flour until combined to form a thick paste or roux.
- Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently.
- Whisk the heavy cream into roux and cook over medium heat until the cream begins to simmer, about 2 to 3 minutes.
- Remove the sauce from the heat and slowly whisk in the Pecorino-Romano cheese until the sauce is smooth.
- Add the nutmeg, salt and pepper to taste.
- For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey.
- Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast.
- Pour half of the sauce over the dish, completely covering it.
- Sprinkle with the additional cheese.
- Place the entire dish under a broiler until the cheese begins to brown and bubble.
- Remove and cross two pieces of crispy bacon on top.
- Sprinkle with parsley and paprika and serve immediately.
Nutrition
Watch contemporary Southern cook Kardea Brown make these in her own kitchen!
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