Louisvillehotbrowns Recipes

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LOUISVILLE HOT BROWNS



Louisville Hot Browns image

Provided by Food Network Kitchen

Categories     side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

8 strips bacon
1 stick unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups whole milk
6 tablespoons grated parmesan cheese, plus more for sprinkling
1 large egg, beaten
Kosher salt and freshly ground pepper
8 slices thick white sandwich bread, toasted, crusts removed
1 pound leftover roast turkey, sliced
1 ripe tomato, sliced
Chopped fresh parsley, for garnish

Steps:

  • Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels.
  • Meanwhile, make the cheese sauce: Melt the butter in a saucepan over medium-low heat. Add the flour and stir with a wooden spoon to make a thick roux. Add the milk and bring to a simmer. Cook, stirring, until the sauce thickens, about 5 minutes. Stir in the parmesan, reduce the heat to low and whisk in the egg until the sauce is thick (do not boil). Remove from the heat and season with salt and pepper.
  • For each Hot Brown, place 2 bread slices side by side in a small flameproof baking dish. Cover the bread with about 1/4 pound turkey and place 1 or 2 tomato slices alongside. Pour 1/2 to 3/4 cup cheese sauce over the turkey and bread. Sprinkle with more parmesan and broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more parmesan. Serve immediately.
  • Photo by John Nation

LOUISVILLE HOT BROWN



Louisville Hot Brown image

"The Louisville Hot Brown was first served at the Brown Hotel, in Louisville, Ky., in the 1930s. Crumbled bacon and a white Cheddar sauce top off this open-face sandwich, which is layered with sliced turkey and tomato. Early versions of this Kentucky original were made with country ham." --- Recipe from Country Living

Provided by Shelby Jo

Categories     Poultry

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded mild white cheddar cheese
1/4 cup grated parmesan cheese
1 1/2 tablespoons Dijon mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
3 slices bacon
6 slices italian ciabatta or 6 slices other rustic bread, toasted
1/2 lb roast turkey breast, sliced
1 large tomatoes, sliced
1/8 teaspoon ground black pepper

Steps:

  • Make the cheese sauce:.
  • In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
  • Cook the bacon:.
  • In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
  • Make the sandwiches:.
  • Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.

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

LOUISVILLE HOT BROWNS



Louisville Hot Browns image

This is a hearty open-faced sandwich that is rich and creamy for those meals where you want comfort food and forget about calories. The original recipe was from the Brown Hotel in Louisville and created in the 1920's. It was originally designed to use leftover turkey

Provided by lazyme

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 small onion
1/4 cup unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup cheddar cheese, coarsely grated
1/4 cup parmesan cheese, grated
1/4 lb mushroom
1/2 tablespoon vegetable oil
8 slices toast, trimmed
8 ounces turkey slices, thinly sliced
4 slices bacon, crisp

Steps:

  • Preheat broiler.
  • Chop onion.
  • In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
  • Add flour, stirring until smooth.
  • Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth.
  • Add cheese and remove pan from heat.
  • Whisk sauce until cheeses are melted.
  • Thinly slice mushrooms.
  • In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated.
  • Season mushrooms with salt.
  • In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken.
  • Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
  • Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes.
  • Crumble bacon.
  • Top each sandwich with bacon and mushrooms.
  • Serve sandwiches immediately.

Nutrition Facts : Calories 623.6, Fat 36.6, SaturatedFat 17, Cholesterol 112.5, Sodium 1071, Carbohydrate 53.5, Fiber 2.6, Sugar 9.2, Protein 20.4

LOUISVILLE HOT BROWN



Louisville Hot Brown image

This comes from my new cookbook Best of the Best from Kentucky. I made it for lunch today, and it was so good. I understand it's a fairly famous dish in Kentucky and that this is a simpler version than the usual two sauce one. I don't know about that, I just know I enjoyed it!

Provided by JustJanS

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter
1 small onion, chopped
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
8 slices toast
1 cooked chicken breasts or 1 cooked turkey breast, sliced
crisp-fried bacon, crumbled
sliced fresh mushrooms, sauteed

Steps:

  • Saute onion in butter until transparent, add flour and cook stirring for 1 minute.
  • Add milk, salt and pepper and whisk until smooth.
  • Cook on medium heat until sauce thickens, stirring occasionally.
  • Add cheeses and continue heating until they blend.
  • Remove from heat.
  • Put one slice of toast in each of four oven-proof individual serving dishes (I used our 1980's stoneware dinner plates).
  • Top each piece of toast with slices of chicken or turkey.
  • Slice remaining toasts diagonally and place on sides of sandwiches.
  • Ladle cheese sauce over sandwiches.
  • Place sandwiches under broiler until sauce begins to bubble.
  • Garnish with crumbled bacon and sauteed mushroom slices and serve immediately.

HOT BROWN



Hot Brown image

On any given day in the 1920s, more than 1,200 people would dance the night away at Louisville's Brown Hotel. When the fun wrapped up in the wee hours, the partiers would be ravenous, so hotel chef Fred Schmidt created this spin on ham and eggs: an open-face turkey sandwich with bacon and a Mornay sauce. The hotel still serves the dish, but if you can't get there, try this variation on it. We crumbled the bacon so you get a bit in each bite!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 hot brown sandwiches

Number Of Ingredients 12

5 slices bacon
1 small onion, chopped
2 tablespoons all-purpose flour
1 1/4 cups milk
1 1/4 cups low-sodium chicken broth
1 1/4 cups grated muenster or Monterey Jack cheese
Kosher salt and freshly ground pepper
4 thick slices white bread, toasted
Dijon mustard, for spreading
1 tomato, sliced
3 cups shredded or sliced roast turkey
1/4 cup chopped fresh parsley

Steps:

  • Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
  • Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
  • Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
  • Crumble the bacon over the sandwiches. Sprinkle with the parsley.

THE LEGENDARY HOT BROWN



The Legendary Hot Brown image

Make and share this The Legendary Hot Brown recipe from Food.com.

Provided by 911spatcher

Categories     Lunch/Snacks

Time 40m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon flour
1 quart heavy cream
1/2 cup pecorino romano cheese, plus more for garnish
14 ounces sliced roasted turkey breast
2 slices Texas toast thick bread
4 slices bacon, crispy
2 roma tomatoes, Sliced in half
paprika
parsley

Steps:

  • In a two quart saucepan, melt the butter, slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for 2 min over med-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer about 2-3 minute Remove sauce from heat and slowing whisk the Pecorino Ramano cheese until the Mornay sause is smooth. Add salt and pepper to taste.
  • For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz of turkey. Take the two haves of the Roam tomato and set them along side the base of the turkey and the toast. Next pour half the Mornay sauce to completely cover the dish. Sprinkle additional ramano cheese on top and place under the broiler until the cheese begins to brown and bubble.

Nutrition Facts : Calories 2183.2, Fat 204.2, SaturatedFat 119.7, Cholesterol 807.3, Sodium 638.4, Carbohydrate 34, Fiber 1.6, Sugar 3.5, Protein 58.4

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