The Hot Brown: Kentucky's Famous Sandwich
It's Not Your Average Turkey Sandwich; Find Out How to Make It
In the 1920s, the famous hotel drew more than 1,000 people each night for dinner and dancing. After a night of dancing, party goers were hungry but were tired of the usual ham-and-egg sandwiches so Chef Fred Schmidt got creative. He created his masterpiece, the Hot Brown, an open-faced turkey sandwich covered with bacon and Mornay sauce.
Want to have a piece of the glory of the Brown Hotel? Here's the recipe from the hotel's Web site.
In a two-quart saucepan, melt butter and whisk in flour until you form a thick roux.
Cook the roux for two minutes over medium-low heat. Be sure to stir frequently.
Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer. This should take about 2-3 minutes.
Remove the sauce from the heat and whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each sandwich, place one slice of toast on an oven-safe dish.
Cover the slice of bread with 7 ounces of turkey.
Take the two halves of a Roma tomato and set them alongside the base of turkey and toast.
Pour one half of the Mornay sauce to completely cover the dish.
Sprinkle with additional Pecorino Romano cheese.
Place entire dish under a broiler. When the cheese begins to brown and bubble, remove it from the broiler.
Place two pieces of crispy bacon on top of the sandwich and sprinkle with paprika and parsley.
Note: Makes two sandwiches
Main Ingredients: pecorina romano cheese, roasted turkey breast, roma tomatoes
Course: Brunch, Main Course, Side Dish, Snack