The hot brown is a hot open-faced sandwich that was invented at the Brown hotel in Louisville, Kentucky in 1926. It’s a turkey sandwich covered in a mornay sauce (a cheese sauce with a béchamel base, like what you might make for macaroni and cheese) and topped with fresh tomatoes, Parmesan (or sometimes Pecorino Romano), and bacon. This is not a light food, people. Think Welsh rarebit with meat.
Because you might have some leftover turkey soon, consider this!
6 tablespoons grated parmesan cheese, plus more for sprinkling
1 large egg, beaten
Kosher salt and freshly ground pepper
8 slices thick white sandwich bread, toasted, crusts removed
1 pound leftover roast turkey, sliced
1 ripe tomato, sliced
Chopped fresh parsley, for garnish
Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels.
Meanwhile, make the cheese sauce: Melt the butter in a saucepan over medium-low heat. Add the flour and stir with a wooden spoon to make a thick roux. Add the milk and bring to a simmer. Cook, stirring, until the sauce thickens, about 5 minutes. Stir in the parmesan, reduce the heat to low and whisk in the egg until the sauce is thick (do not boil). Remove from the heat and season with salt and pepper.
For each Hot Brown, place 2 bread slices side by side in a small flameproof baking dish. Cover the bread with about 1/4 pound turkey and place 1 or 2 tomato slices alongside. Pour 1/2 to 3/4 cup cheese sauce over the turkey and bread. Sprinkle with more parmesan and broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more parmesan. Serve immediately.
**Notes**: Temper your egg if you have any concerns about scrambling them when you’re finishing the sauce. That means beat just a little of the warm liquid into the egg and then add it all into the sauce and whisk.
SeekersWorkAccount
So it’s like an American Croque Monsieur?
Looks really tasty, but the name Hot Browns isn’t the most appetizing…
M4g1cM
I sometimes make hot brown after having too much dairy
3 Comments
The hot brown is a hot open-faced sandwich that was invented at the Brown hotel in Louisville, Kentucky in 1926. It’s a turkey sandwich covered in a mornay sauce (a cheese sauce with a béchamel base, like what you might make for macaroni and cheese) and topped with fresh tomatoes, Parmesan (or sometimes Pecorino Romano), and bacon. This is not a light food, people. Think Welsh rarebit with meat.
Because you might have some leftover turkey soon, consider this!
Source: [Food Network](https://www.foodnetwork.com/recipes/food-network-kitchen/louisville-hot-browns-recipe-1973043)
8 strips bacon
1 stick unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups whole milk
6 tablespoons grated parmesan cheese, plus more for sprinkling
1 large egg, beaten
Kosher salt and freshly ground pepper
8 slices thick white sandwich bread, toasted, crusts removed
1 pound leftover roast turkey, sliced
1 ripe tomato, sliced
Chopped fresh parsley, for garnish
Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels.
Meanwhile, make the cheese sauce: Melt the butter in a saucepan over medium-low heat. Add the flour and stir with a wooden spoon to make a thick roux. Add the milk and bring to a simmer. Cook, stirring, until the sauce thickens, about 5 minutes. Stir in the parmesan, reduce the heat to low and whisk in the egg until the sauce is thick (do not boil). Remove from the heat and season with salt and pepper.
For each Hot Brown, place 2 bread slices side by side in a small flameproof baking dish. Cover the bread with about 1/4 pound turkey and place 1 or 2 tomato slices alongside. Pour 1/2 to 3/4 cup cheese sauce over the turkey and bread. Sprinkle with more parmesan and broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more parmesan. Serve immediately.
**Notes**: Temper your egg if you have any concerns about scrambling them when you’re finishing the sauce. That means beat just a little of the warm liquid into the egg and then add it all into the sauce and whisk.
So it’s like an American Croque Monsieur?
Looks really tasty, but the name Hot Browns isn’t the most appetizing…
I sometimes make hot brown after having too much dairy