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Kentucky Hot Brown Sandwich
This open face sandwich is piled with turkey and tomatoes, smothered in a cheesy sauce, then broiled to a golden crisp and topped with bacon.
Course
Brunch, Main Course
Cuisine
American
Prep Time
10
minutes
Cook Time
30
minutes
Total Time
40
minutes
Servings
2
Ingredients
2
oz.
whole butter
2
oz.
all-purpose flour
1
pint
heavy cream
1/2
cup
Pecorino Romano
plus 1 tablespoon for garnish
Salt & pepper
14
oz.
sliced roasted turkey breast
2
slices
Texas toast
or any thick-sliced toast, crust trimmed
4
slices
of bacon
cooked until crisp
2
tomatoes
sliced or halved
Paprika and chopped parsley
for garnish
Method
Cook bacon until crisp and set aside.
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste or roux.
Continue to cook roux for two minutes over medium-low heat, stirring frequently.
Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the sauce is smooth.
Add salt and pepper to taste.
Assemble
For each hot brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey.
Take the two halves of Roma tomato and set them alongside the base of turkey and toast.
Next, pour one half of the Mornay sauce to completely cover the dish.
Sprinkle with additional Pecorino Romano cheese.
Place entire dish under a broiler until cheese begins to brown and bubble.
Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Cooks Notes
Recipe courtesy of the Brown Hotel