If You Are Looking For An Incredible Sandwich, Then Look No Further Then This Amazing Kentucky Hot Brown Recipe!
Open-faced sandwiches have been a favorite for as long as many of us can remember. It is everything we love about a sandwich smothered in rich gravy or sauce. It takes sandwiches to a completely different level and makes them comforting and delectable.
If you are craving a sandwich like this, then you have to make this Kentucky Hot Brown sandwich. It has been popular for years and this version does not disappoint. It is made with juicy, tender turkey breast, and topped with a wonderful sauce made with sharp white cheddar and Parmesan cheeses and some other great herbs and spices and then it all gets placed over egg that just adds to the out of this world flavor of the whole thing. One bite and you may never want any other sandwich!
For The Full List Of Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.
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.