Kentucky Hot Brown
Recipe courtesy of National Turkey Federation.
3 1/2 cups half-and-half
1/2 cup sweet onion, finely diced
2 tablespoons butter
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/3 cup freshly grated Parmesan cheese
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Swiss cheese
2 tablespoons all-purpose flour
1/2 teaspoon Tabasco sauce
For each Kentucky Hot Brown you will need:
3 slices white sandwich bread, toasted
6 ounces roasted turkey, sliced 1/4-inch thick and warmed
2 slices tomatoes
1 cup Mornay sauce
2 tablespoons freshly grated Parmesan cheese
2 slices turkey bacon, cooked
- For Mornay Sauce: Heat half-and-half to 160°F (71.1°C); set aside.
- sauté onion in butter until translucent. Add flour, whisking to combine. Lower heat and cook about 1 minute.
- Pour in heated cream, whisking constantly. Reduce heat and bring to a simmer. Whisk until mixture begins to thicken.
- Add Worcestershire and Tabasco sauces, salt, Parmesan, Monterey Jack and Swiss cheeses. Keep warm or refrigerate up to one week.
- For Kentucky Hot Brown: On a large round platter, place toasted sandwich bread so one corner of each slice meets at the center of the plate, creating a small mound.
- Place warm sliced turkey on top of toast, covering it completely.
- Smother turkey slices with warm Mornay sauce.
- Top with tomato slices and Parmesan cheese.
- Melt cheese under a hot flame. Top with warm bacon, forming an "X" in the center of the presentation.
Makes 1 sandwich and about 4 cups sauce.
Recipe and photograph courtesy of National Turkey Federation.