Kentucky Hot Brown Sandwiches Recipes

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ORIGINAL HOT BROWN



Original Hot Brown image

This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.

Provided by BIKEMAMA96

Categories     Meat and Poultry Recipes     Turkey

Time 35m

Yield 4

Number Of Ingredients 12

½ cup butter
½ cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
  • Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
  • Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g

KENTUCKY HOT BROWN SANDWICHES



Kentucky Hot Brown Sandwiches image

Hot Brown Sandwiches are as popular in Kentucky as The Derby. Some recipes stack both turkey and ham, although we prefer it without ham. Paired with a side salad, this sandwich makes a hearty meal.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 9

4-1/2 teaspoons butter
4-1/2 teaspoons all-purpose flour
2/3 cup 2% milk
3/4 teaspoon chicken bouillon granules
2 slices bread, toasted
4 thin slices deli turkey
2 slices cheddar cheese
4 to 6 slices tomato
2 bacon strips, cooked and crumbled

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter. Stir in flour until smooth; gradually stir in milk and bouillon. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat; set aside., Place toast on a baking pan. Top each with 2 slices turkey; spoon sauce over turkey. Top each with cheese and tomato. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with bacon.

Nutrition Facts : Calories 421 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 1277mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.

KENTUCKY HOT BROWN SANDWICHES



Kentucky Hot Brown Sandwiches image

This classic open-faced sandwich is a product of the South. The hot brown was created in the 1920s in Kentucky, at The Brown Hotel in Louisville as a way to feed guests who had been up all night at the hotel's popular evening dinner dance. And it still makes a great late-night-or anytime-meal. Made with thinly sliced turkey breast, a smooth and creamy Mornay sauce (a white sauce with cheese-in this case, Parmesan), crisp bacon, tomatoes, and a slice of toasted bread, it's an indulgent mess of a sandwich that requires a knife and fork to eat. A hot brown is a great post-Thanksgiving meal because it's a great way to use leftover turkey. (The sauce also helps revive dry meat.) You can substitute cooked chicken for the turkey if you wish but don't skip the bacon; it adds an extra layer of richness and the smoky, savory flavor enhances all of the other ingredients.

Provided by Southern Living Editors

Categories     Sandwich

Time 1h20m

Yield 6 servings

Number Of Ingredients 13

6 tablespoons butter
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 1/2 cups chicken broth
1 1/2 cups milk
3/4 cup grated Parmesan cheese
6 bread slices, toasted
Thinly sliced cooked turkey or chicken (about 1 lb.)
3/4 teaspoon paprika
2 small tomatoes, each cut into 6 slices
12 bacon slices, cooked
Garnish: fresh arugula

Steps:

  • Preheat oven to 400º. Melt butter over low heat in a medium saucepan; add flour, and cook over low heat, whisking constantly, 1 minute or until smooth. Whisk in salt and pepper. Gradually add broth and milk; cook over medium-low heat, whisking constantly, until thickened and smooth. Add cheese;cook, whisking constantly, 3 minutes or until cheese is melted. (Sauce will be thick.)
  • Place 1 toast slice on each of 6 ovenproof plates. Place turkey or chicken on each toast slice; cover each with about ½ cup sauce, and sprinkle with paprika. Top each with 2 tomato slices and 2 bacon slices. Bake at 400º for 10 minutes or until sauce is bubbly. Garnish, if desired.

KENTUCKY HOT BROWN CASSEROLE



Kentucky Hot Brown Casserole image

Turn the Louisville Kentucky Brown sandwich into a casserole for an delicious weeknight meal. Turkey, cheddar, Swiss, bread and milk. Broil until cheese is melted and lightly browned. Top with bacon, tomatoes and parsley before serving.

Provided by Paula Deen

Categories     cheesy     cold weather     comfort food     guys night

Time 15m

Yield 8

Number Of Ingredients 13

1/4 cup unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 cups divided shredded Swiss cheese
1 cup shredded extra-sharp white Cheddar cheese
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 slices thick sandwich bread, toasted
2 pounds thinly sliced turkey
1/4 teaspoon paprika
8 slices bacon, cooked and halved crosswise
Garnish chopped tomatoes
Garnish fresh parsley

Steps:

  • Preheat oven to broil. Spray a 13×9-inch baking dish with cooking spray.
  • In a medium saucepan, melt butter over medium heat. Whisk in flour; cook for 1 minute. Gradually whisk in milk; cook, whisking constantly, until thickened, about 6 minutes. Remove from heat, and whisk in 1 cup Swiss, Cheddar, salt, and pepper until melted.
  • Place bread in prepared pan, overlapping as needed to fit. Top with turkey, cheese sauce, and remaining 1 cup Swiss; sprinkle with paprika.
  • Broil until cheese is melted and lightly browned, about 4 minutes.
  • Top with bacon and tomatoes. Garnish with parsley, if desired. Serve immediately.

KENTUCKY HOT BROWN TURKEY SANDWICH RECIPE



Kentucky Hot Brown Turkey Sandwich Recipe image

These hot brown sandwiches are made with turkey, bacon, tomatoes, and cheese sauce. The classic sandwich was first created in Louisville, KY in 1926.

Provided by Diana Rattray

Categories     Lunch     Entree     Sandwich

Time 25m

Number Of Ingredients 11

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 cup sharp cheddar cheese (grated)
3/4 cup Parmesan cheese (grated, divided )
8 slices toast (crusts trimmed)
1 pound turkey (deli or leftover, cooked turkey, thinly sliced)
4 slices tomato (more if small)
8 strips bacon ( crisply cooked and drained)

Steps:

  • Gather the ingredients.
  • Melt butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly.
  • Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.
  • Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).
  • Arrange turkey slices on the toast and cover with hot cheese sauce.
  • Top with tomato slices and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.
  • Place them under the broiler until hot and bubbly and lightly browned.
  • Top each sandwich with two strips of crispy bacon, placed in the shape of an "X."
  • Serve and enjoy!

Nutrition Facts : Calories 614 kcal, Carbohydrate 49 g, Cholesterol 134 mg, Fiber 2 g, Protein 39 g, SaturatedFat 13 g, Sodium 2612 mg, Sugar 14 g, Fat 29 g, ServingSize 4 Sandwiches (4 Servings), UnsaturatedFat 0 g

EASY KENTUCKY HOT BROWN FOR TWO



Easy Kentucky Hot Brown for Two image

Did you know:This delicious sandwich originated at the Brown Hotel in Louisville, Kentucky in 1926? It's invention is credited to a man named Fred K. Schmidt who was a chef there.

Provided by Amy H.

Categories     Sandwiches

Time 20m

Number Of Ingredients 9

4 slice bacon
8 slice roasted turkey breast or good quality turkey lunch meat
2-4 slice tomato
2 slice texas toast, toasted
1 Tbsp flour
1 Tbsp butter
1 c whole milk or cream
1/2 c grated monteray jack cheese.
1/2 c grated swis cheese

Steps:

  • 1. Cook the bacon until crisp.
  • 2. In a saucepan melt butter and add flour to make a paste. Add milk and stir constantly over medium high heat until sauce thickens.
  • 3. Add grated cheeses and stir until cheese melts and incorporates into the sauce and sauce is smooth.
  • 4. Fry turkey in a little bit of butter just until heated.
  • 5. Place the Texas toast onto a baking pan. Place 4 slices of turkey onto each pieces of toast, top with a slice of tomato.
  • 6. Pour cheese sauce over turkey
  • 7. Place a slice of bacon on top.
  • 8. Place under the broiler just until cheese starts to bubble and begins to brown silghtly.
  • 9. Serve open faced.

KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 8

Egg-battered Bread, recipe follows
Maple-Bourbon Roast Turkey Breast, recipe follows, sliced into 1/4-inch thick slices
Cheese Sauce, recipe follows
1 cup grated sharp white Cheddar
1/4 cup freshly grated Parmesan
8 (1/4-inch) thick slices ripe tomato (from 2 tomatoes), sauteed until lightly browned
8 slices bacon, cooked until crisp
Finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Preheat broiler.
  • Place the egg bread on a baking sheet, place under the broiler, and heat on both sides for 20 seconds just to warm through.
  • Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the Cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
  • 4 large eggs
  • 1/4 cup milk
  • Salt
  • 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie
  • 4 tablespoons butter
  • 4 tablespoons vegetable oil
  • Whisk together the eggs, milk, and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
  • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining butter, oil, and bread.
  • 1/4 cup pure maple syrup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons bourbon
  • Salt and freshly ground black pepper
  • 1 (4 to 5-pound) turkey breast
  • 2 tablespoons unsalted butter, softened
  • Preheat oven to 425 degrees F.
  • Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
  • Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 3/4 cup grated sharp white Cheddar
  • 1/4 cup grated Parmesan
  • Pinch freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Season with nutmeg, salt, and pepper, to taste.

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