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The Kentucky Hot Brown Sandwich

One summer I attended a workshop in Louisville, Kentucky, and made sure I had a “Hot Brown” for lunch at the Brown Hotel. Chef Fred K. Schmidt created this open-faced sandwich snack in 1926 for the many hungry customers desiring a late night snack after the dinner dancing continued into the night. This sandwich is still on the menu today.
Ingredients

  • 3 Tablespoon Butter

  • 3 Tablespoons all-purpose flour

  • 1 1/2 cups milk

  • 1/4 cup grated parmesan cheese

  • 1 egg, room temperature and beaten

  • Salt and black pepper to taste

  • 1/4 cup whipped cream

  • 4 slices toasted white bread, crusts trimmed off

  • 1/2 pound cooked turkey breast, thinly sliced

  • Grated parmesan cheese for topping

  • 4 bacon slices, fried crisp

  • Yield:

  • 2 regular servings of two open-faced sandwiches

Directions
  • In a large saucepan over medium heat, melt butter.
  • Gradually add flour, stirring constantly, until smooth and free from lumps.
  • Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.
  • Add Parmesan cheese and stir until melted and well blended.
  • In a small bowl, beat egg.
  • Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly.
  • Gradually add egg mixture to the remaining sauce, stirring constantly until well blended; add the salt and pepper to taste.
  • Fold in whipping cream.
  • For each Hot Brown sandwich, place two slices of toasted bread on a metal or flameproof dish.
  • Cover the toast with a liberal amount of turkey.
  • Pour a generous amount of sauce over the turkey.
  • Top with 2 tomato slices and bacon criss crossed then sprinkle 2 Tablespoons cheese over each sandwich.
  • Place entire dish in the middle of oven under a broiler until the sauce is speckled brown and bubbly. Watch carefully.
  • Serve immediately.

Categories

AmericanEntreeMeatBread