Kentucky Hot Browns
This open-faced turkey sandwich with bacon and a delicate Mornay sauce was created by Chef Fred Schmidt of The Brown Hotel in the 1920's. Though it is the bomb for a Kentucky Derby party, it is equally scrumptious anytime you happen to have some leftover turkey breast.
Servings 4
Ingredients
- 4 slices Texas Toast or thickly sliced sourdough bread toasted on both sides in a skillet with butter
- 14 oz roasted turkey breast thickly sliced
- 4 slices of crispy cooked bacon
- 2 beefsteak tomatoes sliced ½" thick and slightly charred in a skillet
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2½ cups whole milk
- 2 cups sharp white cheddar grated
- ¼ cup Parmesan grated
- salt and freshly ground black pepper to taste
- sprinkle freshly grated nutmeg
- chives and parsley optional
Instructions
Sauce
- Melt 2 tablespoons butter over medium heat in a medium saucepan. Whisk in the flour and cook for a minute or so. Whisk in the milk and bring to a boil, whisking constantly until thickened, 4-5 minutes. Stir in cheddar cheese and cook, stirring until melted. Season with salt, pepper and nutmeg.
Assembly
- Top each slice of toast with 2 to 3 slices turkey breast and 2-3 slices of tomato. Ladle cheese sauce over the top and sprinkle with Parmesan. Place under the broiler and cook until bubbly and the tops begin to brown. Remove from the oven and top each with the bacon and sprinkle each slice with chives and parsley.