Do you ever just crave a hot turkey sandwich but don't want it served in the traditional style? The Kentucky Hot Brown was first created in the 1920s to assuage the cravings of a midnight dance crowd. According to the
Brown Hotel, Chef Fred Schmidt was inspired to make this sandwich at the Brown Hotel for people who had stayed up late dancing the night away. His desire was to serve something more elegant than the standard bacon and eggs.
Since that time, the Kentucky Hot Brown has become standard fare in the South. For many places, a hot, open-faced turkey sandwich includes brown gravy, mashed potatoes and stuffing. In the South, Texas toast, Mornay sauce, Parmesan cheese, tomatoes and bacon are its version: hot still, yet with a touch of elegance. To see the experts make this dish, watch the video at the end of the article.
Preparation Time: 5 minutes (including time to cook bacon)
Total Time: 10 minutes
Serves: 4
Ingredients4 slices of Texas toast
¾ lbs. sliced turkey
Mornay sauce
1 cup Parmesan cheese
8 tomato slices
8 cooked bacon slices
Directions1. Lay the bread on a cookie sheet and place under the broiler. Broil each side 1 to 2 minutes or until each side is lightly browned. Meanwhile, start cooking bacon and set aside once crisp on paper towels.
2. Place each slice of bread into a broiler safe dish. Cover the bread with sliced turkey and Mornay sauce. Sprinkle Parmesan cheese over the top and broil for 3 to 4 minutes.
3. Place 2 tomato slices and 2 slices of cooked bacon on top of the cheese.
Pro tip: For something a little different, try replacing the toast with biscuits, cornbread, or cheese grits.
When Thanksgiving rolls around and you have to figure out what to do with the leftover turkey, pull out the fixin's for some Kentucky Hot Browns. You'll end up with a treat everyone will be sure to enjoy.
