Oregon Transplant: Kentucky Hot Browns

Friday, September 4, 2015

Kentucky Hot Browns

If you want me to be completely honest with you, I will. I'd never heard of Kentucky Hot Browns until I moved to Kentucky. Seriously. I'd lived here a year and a half before I even heard the term. I was perusing FaceBook when I saw an article about The Brown Hotel, birthplace of the Kentucky Hot Brown. The story is, in the 1920's, upper class citizens used to come to The Brown Hotel to dance until the wee hours of the morning. After dancing away the night, they would make their bleary way to the kitchen where they would request a breakfast-y type dish. Wanting to serve his patrons something more upper-crust then eggs and bacon, the chef at The Brown Hotel devised an open-face turkey sandwich slathered in Mornay (that's CHEESE!) sauce. The Kentucky Hot Brown was born.

I was fascinated, but not riveted into making the dish. Until I saw Southern Living's version. Granted, I don't have a plate like they use, but I just had to try it. On a night where I had leftover Slow Cooker Turkey Breast, I decided to try the Hot Brown.

There's nothing to not like about the Hot Brown. Luscious turkey breast, crispy bacon, warm toasty bread, juicy tomatoes, all slathered in that deliciously cheesy Mornay sauce. This is one decadent sandwich.

You could just save this brunch-y meal for Derby time, but why would you want to?

This is not the last you'll see of the Hot Brown here on the blog. In fact, as I was writing this post today, I just came up with a fabulous idea for a Kentucky Hot Brown Casserole. While a very popular recipe is called the "Kentucky Hot Brown Bake", that recipe is more like a party tray of sandwiches. I'm thinking a mixture of chopped turkey breast, bacon bits, diced tomatoes, toasted bread cubes, all tied together with a cheesy sauce, and then baked in the oven. Garnished with chives upon exit of the oven, of course.

It's going to happen.

We're back to another Friday! Holy smokes. The hubby and I have a busy weekend on deck. We are running a 5k tomorrow, to get ready for Path to the Cure later this month. After our race, the hubby's cousin and his wife are having a "reveal" party for their first pregnancy. His wife has asked me to take pictures for the event. I must admit, I'm a little nervous. I've never been asked to take pictures at an event before. I'm flattered and excited, but also a touch nervous. Crossing my fingers my pictures turn out amazing. And on Sunday, we are having our Fantasy Football draft. Yay for football! Yay for fantasy football! Football is the one thing I look forward to in the fall, even more than baking with pumpkin! :)

Oh, and I forgot to mention that the Duck's season opener is on Saturday. The hubby and I are so very happy it's football season again.

Have a great weekend everyone! Go Ducks!

Ingredients (makes 2 sandwiches):

Mornay Sauce-

1/4 cup unsalted butter

2 heaping tbsp flour

1 3/4 cup milk

1/4 cup parmesan cheese, shredded

salt and pepper

Sandwiches-

2 ciabatta rolls, halved and toasted

6-7 slices of Slow Cooker Turkey Breast

4 slices of cooked bacon

1/2 cup parmesan cheese, shredded

2 plum tomatoes, thinly sliced

2 tbsp chives, thinly sliced

Directions:

1. Prepare the Mornay sauce- in a small skillet, heat butter over medium-high heat. When melted, add flour. Stir a few moments to cook out the raw flour taste. Begin adding milk in slow additions, stirring constantly and not adding more milk until previous added milk is incorporated. Once milk is added, add parmesan cheese. Stir until cheese is melted. Season to taste with salt and pepper. Set aside.

2. Turn the oven to Broil.

3. In 2 individual baking dishes, construct sandwiches. Place ciabatta roll halves at bottom of baking dish. Layer with 3 slices of turkey and 2 slices of bacon. Cover sandwich in Mornay sauce, sprinkle with 1/4 cup parmesan cheese. Repeat with 2nd baking dish. Place baking dishes on a cookie sheet, place under broiler. Broil for 3-4 minutes, or until dish is bubbly. Remove from heat.

4. Top sandwiches with 1 sliced tomato and 1 tbsp chives. Serve immediately!

Printable Recipe