The Brown Hotel in Louisville, KY
“The Hot Brown is the quintessential sandwich for Southern cooks when it comes to entertaining,” says Dustin Willett, Chef de Cuisine at the Brown Hotel, where this iconic Louisville dish was born. “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!” In case you haven’t had 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. Click here for the full recipe.
- 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
- 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.
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