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.
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“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!PinOriginally created at The Brown Hotel in Louisville, KY, this Hot Brown recipe is truly iconic. Image: Chris Witzke via The Brown Hotel
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Original “Hot Brown” Sandwich Recipe
The Brown Hotel in Louisville, KY
This decadent Southern sandwich has stood the test of time. Serve it as a full meal, an appetizer, or as a canapé!
4slicesTexas toastcrust removed and sliced in half diagonally
4slicesbacon
2Roma tomatoeshalved
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.
Keyword comfort food, Sandwich
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Watch contemporary Southern cook Kardea Brown make these in her own kitchen!This article contains hotel affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.
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Watch contemporary Southern cook Kardea Brown make these in her own kitchen!
This article contains hotel affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.
