MENU
 
 
 
 

  • KENTUCKY HOT BROWN SANDWICH

    1 vote
    KENTUCKY HOT BROWN SANDWICH
    Prep: 2 hours Cook: 1 hours Servings: 4
    by Cecelia Heer
    59 recipes
    >
    The Kentucky Hot Brown Sandwich is an open-faced sandwich of roasted turkey breast and tomatoes, covered in a Mornay sauce, and baked or broiled. It is topped with bacon, Pecorino Romano cheese and garnished with parsley and paprika. It was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. In the 1920's, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests became tired of dancing and drinking bourbon, so they would visit the restaurant for something to eat. Diners were getting bored with the traditional ham and eggs, so Chef Schmidt created the Hot Brown. In the original recipe from the Brown Hotel, whole turkey breasts are roasted. For the bread, Texas toast is used and sliced to 1 1/2 inches thick. Next, tomato quarters are added and topped with a Mornay sauce (a Béchamel sauce with shredded or grated cheese added). This is placed into the oven until the sauce melts all over the turkey. Finally, this is topped with bacon, garnished with shredded Pecorino Romano cheese, chopped parsley, and paprika. For my version, I roasted turkey breast tenderloins in a bourbon and maple glaze. I used rustic brick oven Italian artisan bread fresh from my local bakery. For the Mornay sauce, I made a roux then added sharp white cheddar cheese, Pecorino Romano, a hint of freshly grated nutmeg and white pepper. Separately, I grilled slices of turkey bacon and then grilled sliced tomatoes in the same pan. The sandwich was topped with the turkey bacon and garnished with shredded Pecorino Romano cheese, flat-leaf parsley and smoked sweet paprika.

    Ingredients

    • Ingredients
    • 2 Slices of bread -- Texas toast, brioche, or Italian artisan
    • Maple-Bourbon Roasted Turkey Breast Tenderloins, sliced, recipe follows
    • Mornay Sauce, recipe follows
    • 1/4 cup freshly grated Pecorino Romano cheese
    • 6 slices turkey bacon, grilled until crisp
    • 6 (1/4-inch) thick slices ripe tomato, grilled in the same pan used to cook turkey bacon
    • 1 Tablespoon finely chopped fresh flat-leaf parsley, for garnish
    • 1/4 teaspoon of smoked sweet Paprika, for garnish
    • Maple-Bourbon Roasted Turkey Breast Tenderloins
    • 1/4 cup pure maple syrup
    • 1 teaspoon Dijon mustard
    • 2 tablespoons Buffalo Trace Kentucky Bourbon
    • Freshly ground black pepper
    • 1 package of Shady Brook Farms® Turkey Breast Tenderloins, about 2.5-3.0 pounds
    • 2 tablespoons unsalted butter
    • Mornay Sauce
    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • 2 cups whole milk
    • 3/4 cup grated sharp white Cheddar cheese
    • 1/4 cup grated Pecorino Romano cheese
    • Pinch of freshly grated nutmeg (about 1/8th teaspoon)
    • Pinch of white pepper (about 1/8th teaspoon)

    Directions

    1. Maple-Bourbon Roasted Turkey Breast Tenderloins
    2. Preheat oven to 350 degrees F.
    3. Whisk together maple syrup, mustard, and bourbon in a small bowl and lightly season with salt and freshly ground black pepper. Set mixture aside.
    4. Rub inside of a roasting pan with butter. Pat some butter on tenderloins and lightly sprinkle with pepper. Place tenderloins in pan and roast for 20 minutes. Turn pan and roast for another 20 minutes. Add maple-bourbon mixture to pan and roast for an additional 20 minutes, turning pan every ten minutes and basting with maple-bourbon mixture. Continue roasting until a thermometer inserted into the center of loins registers 155 degrees F, about 1 hour and 10 minutes.
    5. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
    6. Mornay Sauce
    7. Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute to form a thick paste or roux. Continue to cook for 2 minutes over medium-low heat, stirring frequently. Whisk milk into the roux and cook until the mixture begins to simmer, about 3-4 minutes. Remove sauce from heat and slowly whisk in cheeses until melted. Add nutmeg and white pepper. Keep sauce warm.
    8. To Finish
    9. Lightly toast bread slices
    10. Place turkey slices on bread
    11. Top with grilled tomatoes
    12. Pour sauce over dish, completely covering it
    13. Sprinkle with additional Pecorino Romano Cheese
    14. Place entire dish in oven until cheese and sauce melts, begins to brown and bubble
    15. Remove from oven
    16. Add turkey bacon on top`
    17. Top with grated Pecorino Romano cheese, parsley and paprika
    18. Serve Immediately

    Similar Recipes

    Leave a review or comment