Kentucky Hot Brown Recipe
The Brown Hotel's Kentucky Hot Brown Sandwich recipe is a Louisville tradition and a must make open-faced turkey sandwich.
Servings 4
Calories 746kcal
Ingredients
- 4 slices thick sourdough bread
- 16 oz sliced turkey
- 8 slices cooked bacon
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 cup whole milk
- 1 cup crushed tomatoes
- 4 oz grated cheese I used a blend of Gruyere and Swiss cheeses
- 4 oz pecorino romano cheese grated
Instructions
- Melt the butter in a non-stick saucepan over medium heat.
- Add the flour and salt. Cook for 2-3 minutes, whisking occasionally until the butter and flour turn a deep golden color.
- Slowly pour in the milk and whisk until smooth. Then add the crushed tomatoes. Cook, stirring occasionally until bubbly and thickened.
- Add the cheeses and stir until completely melted into the mornay sauce.
- Set one of the oven racks in the upper third of the oven and turn it to the broil setting (500 degrees F).
- Line a baking pan with foil and place the bread slices onto the pan in an even layer.
- Top each bread slice with 4 ounces of sliced turkey. Spoon the mornay sauce evenly over the turkey, about 2/3 cup per sandwich.
- Top with some additional shredded Swiss or Gruyere cheese if desired.
- Broil the sandwiches until the tops are bubbly and golden brown, about 4-5 minutes. Watch carefully so as not to burn.
- Sprinkle some fresh chopped herbs like basil or parsley onto each sandwich. Top each open-faced sandwich with two slices of cooked bacon and serve.
Nutrition
Calories: 746kcal | Carbohydrates: 49g | Protein: 48g | Fat: 39g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 159mg | Sodium: 2950mg | Potassium: 899mg | Fiber: 3g | Sugar: 10g | Vitamin A: 899IU | Vitamin C: 6mg | Calcium: 652mg | Iron: 4mg