Kentucky Hot Brown

Here is a simple, classic Kentucky Hot Brown you can make at home.

introduction

The Kentucky Hot Brown is an open-faced hot sandwich from Louisville. It is rich, creamy, and full of flavor. For a simple dessert idea to pair with it, try this banana pudding brownies recipe for an easy sweet finish.

why make this recipe

• It is quick to put together.
• It makes a warm, filling meal for one or two.
• The cheese sauce is smooth and comforting.
• It is a classic Southern dish that impresses guests.

how to make Kentucky Hot Brown

Make a quick cheese sauce, toast the bread, layer turkey and tomato, then broil until bubbly. Finish with bacon and a bit of parsley.

Ingredients :

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup Pecorino Romano cheese, plus extra for topping
• Pinch of ground nutmeg
• Salt and pepper
• 14 oz. roasted turkey breast, sliced in half
• 2 slices Texas toast, toasted
• 2 Roma tomatoes, sliced in half
• 4 slices bacon, cooked
• Paprika
• Parsley

Directions :

1. In a small saucepan melt the butter and then slowly whisk in flour until combined to form a thick roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.
2. Whisk the heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
3. Remove the sauce from heat and slowly whisk in the cheese until the sauce is smooth.
4. Add the nutmeg, salt and pepper to taste.
5. Cut off the crusts of each piece of Texas toast.
6. Place each slice of toast in an oven safe dish and cover each with 7 oz. turkey.
7. Take the two halves of Roma tomatoes and place on top of each turkey breast.
8. Pour the sauce over the dish, completely covering it and sprinkle with additional cheese.
9. Place entire dish under a broiler until cheese begins to brown and bubble.
10. Remove and place two pieces of crispy bacon in a crisscross pattern on top.
11. Sprinkle with additional cheese, paprika and parsley and serve immediately.

how to serve Kentucky Hot Brown

Serve hot from the broiler. Place the dish on a plate and cut with a fork and knife. Add a simple green salad or steamed vegetables on the side to balance the richness.

how to store Kentucky Hot Brown

• Store leftover sauce and sandwich separately in airtight containers in the fridge for up to 2 days.
• Do not keep broiled sandwich long as toast will soften. Reheat sauce gently and warm sandwich in oven at 350°F until heated through.

tips to make Kentucky Hot Brown

• Use warm milk and cream to help the sauce come together smoothly.
• Grate cheese finely so it melts quickly.
• Toast the bread well for more texture after broiling.
• Watch the broiler closely so cheese browns but does not burn.

variation (if any)

• Swap Pecorino Romano for sharp cheddar for a milder, sharper flavor.
• Make a vegetarian version with grilled mushrooms or roasted eggplant instead of turkey and bacon.
• Add a splash of Dijon mustard to the sauce for a little tang.

FAQs

Q: Can I use leftover turkey?
A: Yes. Leftover roasted turkey works great. Warm it before assembling if it is cold.

Q: Can I make the cheese sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for one day. Reheat gently on low and add a splash of milk if it thickens too much.

Q: Is there a low-fat option?
A: You can use low-fat milk instead of heavy cream, but the sauce will be thinner and less rich.

Q: How do I keep the toast crisp?
A: Toast well and assemble just before broiling. Serve immediately after broiling to keep some crunch.

Q: Can I broil more than two at once?
A: Yes, use a large oven-safe baking dish and space items so heat reaches each portion evenly.

Kentucky Hot Brown

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: Southern
• Diet: None

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Description

A classic Southern open-faced sandwich from Louisville, rich and creamy with layers of turkey, tomato, and a delightful cheese sauce.

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Ingredients

Scale 1x2x3x

• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup Pecorino Romano cheese, plus extra for topping
• Pinch of ground nutmeg
• Salt and pepper
• 14 oz. roasted turkey breast, sliced in half
• 2 slices Texas toast, toasted
• 2 Roma tomatoes, sliced in half
• 4 slices bacon, cooked
• Paprika
• Parsley

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Instructions

1. Melt the butter in a small saucepan and slowly whisk in flour until combined to form a thick roux. Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently.
2. Whisk the heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
3. Remove the sauce from heat and slowly whisk in the cheese until the sauce is smooth.
4. Add the nutmeg, salt, and pepper to taste.
5. Cut off the crusts of each piece of Texas toast.
6. Place each slice of toast in an oven-safe dish and cover each with 7 oz. turkey.
7. Take the two halves of Roma tomatoes and place on top of each turkey breast.
8. Pour the sauce over the dish, completely covering it and sprinkle with additional cheese.
9. Broil the entire dish until cheese begins to brown and bubble.
10. Remove and place two pieces of crispy bacon in a crisscross pattern on top.
11. Sprinkle with additional cheese, paprika, and parsley and serve immediately.

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Notes

Serve with a simple green salad or steamed vegetables on the side. Store leftover sauce and sandwich separately in airtight containers in the fridge for up to 2 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 3g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 100mg