The Kentucky hot brown sandwich has been a tradition since its creation in 1926. Fred K. Shmidt, a chef for Louisville's Brown Hotel, initially made the dish made the dish for patrons to enjoy after an evening of dinner and dancing.
The open-face sandwich starts with a slice of toast. The toast is the base for layers of turkey, sliced tomatoes, a Parmesan cheese sauce (Mornay), and extra grated Parmesan cheese. Place the sandwich on an oven-safe pan or dish and broil it just until the cheese is bubbly and browned. For a traditional hot brown, place two strips of bacon on it just before serving.
This version uses a combination of Parmesan and cheddar cheese.
Make these sandwiches for a sandwich supper or luncheon, or prepare them for a game day snack.
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/4 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup grated sharp cheddar cheese
- 3/4 cup grated Parmesan cheese, divided
- 1 pound turkey (thinly sliced—deli or leftover, cooked)
- 8 slices toast, crusts trimmed
- 4 slices tomato (more if small)
- 8 strips bacon (crisply cooked and drained)
- Melt butter in a saucepan over medium-low heat
- Add the flour and stir until smooth and bubbly.
- Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese.
- Continue to cook, stirring constantly, until thick and bubbly.
- Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).
- Arrange turkey slices on the toast and cover with hot cheese sauce.
- Top with tomato slices and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.
- Place them under the broiler until hot and bubbly and lightly browned.
- Top each sandwich with two strips of crispy bacon, placed in the shape of an "X."
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||14 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|