Kentucky Hot Brown...a Derby Favorite!




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The Hot Brown was invented and made famous at the Brown Hotel in Louisville, Ky by Chef Fred Schmidtt.   Back in the 1920's the Brown Hotel had about 1200 guests each night for dinner and dancing into the wee hours of the morning.  The partiers would get hungry and tired and would end up in the hotel restaurant for a bite to eat.  They were getting tired of the same sandwiches and wanted something  a little different so Chef Schmidtt created the 'Hot Brown' and it was an instant hit.   Here is what you will need to make two Kentucky Hot Browns:


3/4 lb thinly sliced roasted turkey breast

6 slices bacon cooked crisp

4 Tbs butter

4 Tbs flour

1/2 tsp salt

1/4 tsp pepper

dash of cayenne

2 cups half and half cream

1/2 cup grated Parmesan cheese

four slices of toasted bread  (Texas Toast or Italian Bread)

First make a mornay sauce, which is just a fancy schmancy word for a white sauce with some Parmesan cheese in it.   Melt the butter and flour together and cook the flour just a little, slowly add the half and half, salt pepper, and cayenne.   You can do this on the stove top or I do it in the microwave.  Whisk it together and bring to a gentle boil and then turn it down and whisk again.  If doing it in the microwave,  microwave on high about 3-4 minutes and whisk until smooth.

Add the Parmesan cheese and whisk to melt and blend until smooth.


Toast the bread and arrange it like this.  If you are using Texas Toast, you can just use one piece.  I prefer this Italian bread for this.

These are placed under the broiler, so either arrange them in individual serving dishes that are ovenproof or in a baking dish and then transfer them to a plate with a wide spatula.  Stack the turkey slices and pour the sauce over each one.

Place two slices of tomatoes on each serving.  Place under the broiler until they are starting to brown and are bubbly.  When they come out place three strips of bacon crisscrossed on each and sprinkle with more Parmesan.

Kentucky Hot Brown!