This recipe makes enough for about four servings but you can just double the ingredients if you want to make more. It takes about fifteen minutes to prepare and about an hour and a half to cook. It will smell so amazing, you'll be dying to try it!
Let's Get Started!
The Ingredients To Gather:
1 turkey breast
4 tablespoons unsalted soft butter
Salt and ground black pepper
sauce:
2 tablespoons unsalted butter
2 tablespoons flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch ground nutmeg
Salt and ground black pepper4 eggs
1/4 cup milk
Salt
8 thick slices day old white bread
4 tablespoons butter
4 tablespoons vegetable oil
assembly:
Egg battered bread
Roasted turkey breast
3 ripe beefsteak tomatoes
1 1/2 cups grated sharp white Cheddar
1/2 cup grated Parmesan
16 thick slices bacon
fresh chives
fresh flat-leaf parsley
The Step By Step Directions To Follow:
Preheat oven to 425 degrees F.
Rub breast with butter, season with salt, pepper. Place in pan, roast 15 minutes. Reduce heat to 350 degrees F, continue roasting 1 – 1 1/2 hours. Remove from oven, loosely tent with foil, let rest 10 minutes before slicing.Melt butter over medium heat. Whisk in flour, cook 1 minute. Whisk in milk, bring to boil, cook, until thickened and the flour has cooked out, about 4 – 5 minutes. Whisk in cheese, cook until cheese has melted. Season with nutmeg, salt, pepper.
The Additional Directions To Follow:
Mix your eggs, milk and salt together. Place each slice of your bread in this mixture for about thirty seconds until coated. Put about two tablespoons or so of butter and two tablespoons or so of oil in your pan placed over medium-high hear. Place four bread slices into pan at once and allow to cook until they brown. Take them out of pan and put on your baking sheet. Repeat the process with the rest of your slices. Allow broiler to preheat. Then put your egg bread already placed on a baking sheet under your broiler and allow it to heat for about twenty seconds or so. Place two or three pieces of turkey and two or three pieces of tomato on each of your slices. Pour the sauce over. Put cheddar cheese and Parmesan cheese onto each bread slice. Put the whole thing under your broiler and allow to cook until brown. Take out of your oven, put two pieces of bacon over everything and then add some chives and parsley.
Enjoy!
This Kentucky hot brown sandwich is so delicious, you may want to have it all the time! Have you made this yet?
Let Us Know What You Thought!
Article Source: Food Network
Anything about this is very important
Yummy
6
We had it at the Hilton in Lexington and would never order it again. There was so much cheese it was hard to find anything else in it. UGH!!!
All I can say then is you had a very poorly made, poorly constructed Hot Brown sandwich. The majority of the cheese goes into the Mornay Sauce with only a small amount sprinkled on top before placing under the broiler. The dish itself is simple and understated so if you had that much cheese smothering it someone changed it and it fell flat. Here’s the genuine recipe and I hope you’ll give it another try because it’s AMAZING! (What you were served sounded yucky!)
The Legendary Hot Brown
1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream 1/4 cup Pecorino Romano cheese, plus extra for garnish
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, sliced thick
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half
Paprika
Parsley
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth. Add 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 turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and parsley and serve immediately.
Leave out the bacon
If I ever get to Kentucky, I’d sure try one of these babies. Anyone out there had one?
Been to Kentucky many times, but never saw this on a menu. Sounds yummy.
It is delicious. It originated at the Brown Hotel in Louisville, and you can read the history of this recipe on brownhotel.com.
Beth Gay Eberhardt
Janet Feltman Morgan, we know about this.