Kentucky Hot Browns
Using your holiday turkey leftovers is a great way to make a new dish! A Hot Brown sandwich is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky in 1926.
- Mornay Sauce
- 2 tbsp (30 mL) unsalted butter
- 1½ tbsp (22 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), divided
- 4 oz. (125 g) white cheddar cheese, coarsely grated (1 cup/250 mL)
- ⅛ tsp (0.5 mL) black pepper
- 6 slices toasted sandwich bread
- ½ lb. (250 g) sliced deli turkey or leftover turkey
- 2 Roma tomatoes, sliced
- 12 slices fully cooked bacon
- Salt and pepper
- ⅛ tsp (0.5 mL) paprika
- 1 tbsp (15 mL) finely chopped parsley
Set the oven to broil and position the rack at least 5" (13 cm) away from the heat.
For the Mornay sauce, make a roux by melting the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Add the milk and cook until thickened, about 2–4 minutes; continue whisking. Add ¼ cup (60 mL) of the Parmesan, white cheddar, and black pepper. Whisk until combined; remove from the heat.
Place the toasted bread on the Stone Bar Pan. Evenly divide the turkey on the bread and top with 2 slices of tomato. Season with salt and pepper.
Evenly pour the Mornay sauce onto each sandwich and place 2 slices of bacon crosswise on top. Broil until the bacon is crisp, about 1–2 minutes (see cook’s tips).
Top each hot brown with paprika, the remaining Parmesan, and parsley.
- 6 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 390, Total Fat 21 g, Saturated Fat 10 g, Cholesterol 60 mg, Sodium 1100 mg, Carbohydrate 24 g, Fiber 1 g, Total Sugars 5 g (includes 0 g added sugars), Protein 24 g
Broiling adds crispiness and melts the sauce into the bread for overall deliciousness. You won’t get the same results without broiling, so don’t skip that step! Just make sure your pan is broiler-safe.
You can easily make the Mornay sauce in the Deluxe Cooking Blender. Cook the milk on SAUCE. Meanwhile, make a roux by combining the flour and butter in a small microwave-safe bowl and microwaving for 1½ minutes, stirring every 30 seconds. When prompted to “Add”, add the roux and press the wheel. When time’s up, press CANCEL, add the cheeses and black pepper, and press PULSE until combined.