For Kentucky Derby day this past Saturday, I made a Kentucky original – the “Hot Brown”. It’s really just an open-faced turkey sandwich, served with a rich, creamy Mornay sauce and topped with tomato and bacon – but the combination, done right, is absolutely delicious. The dish was originally served at the Brown Hotel in Louisville, Kentucky for late night partiers and is hearty and satisfying. Yum!
1/2 cup butter
1/3 cup all-purpose flour
3 1/2 cups milk
1/2 cup (2-oz.) shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
4 thick white bread slices, toasted
3/4 pound thick-sliced roasted turkey
1 cup shredded Parmesan cheese
3 plum tomatoes, sliced
8 bacon slices, cooked
For the Mornay sauce, melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, about 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in cup of Parmesan cheese, salt, and pepper.
Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes or place all on rimmed baking sheet. Top toasted bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and then bacon. Serve immediately. Enjoy!
Filed under: Recipes