Blog Image

Kentucky Hot Browns

Using your holiday turkey leftovers is a great way to make a new dish! A Hot Brown sandwich is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky in 1926.

Ingredients

    • 2 tbsp (30 mL) unsalted butter
    • 1½ tbsp (22 mL) all-purpose flour
    • 1 cup (250 mL) milk
    • 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), divided
    • 4 oz. (125 g) white cheddar cheese, coarsely grated (1 cup/250 mL)
    • �� tsp (0.5 mL) black pepper
    • 6 slices toasted sandwich bread
    • ½ lb. (250 g) sliced deli turkey or leftover turkey
    • 2 Roma tomatoes, sliced
    • 12 slices fully cooked bacon
    • Salt and pepper
    • �� tsp (0.5 mL) paprika
    • 1 tbsp (15 mL) finely chopped parsley

Directions

  1. Set the oven to broil and position the rack at least 5" (13 cm) away from the heat.
  2. For the Mornay sauce, make a roux by melting the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Add the milk and cook until thickened, about 2–4 minutes; continue whisking. Add ¼ cup (60 mL) of the Parmesan, white cheddar, and black pepper. Whisk until combined; remove from the heat.
  3. Place the toasted bread on the Stone Bar Pan. Evenly divide the turkey on the bread and top with 2 slices of tomato. Season with salt and pepper.
  4. Evenly pour the Mornay sauce onto each sandwich and place 2 slices of bacon crosswise on top. Broil until the bacon is crisp, about 1–2 minutes (see cook’s tips).
  5. Top each hot brown with paprika, the remaining Parmesan, and parsley.