Kentucky Hot Brown Sandwich | Smithey Ironware
smithey ironware co.
QTY
0
cart

Kentucky Hot Brown Sandwich

3 May 2018

With post time to the Kentucky Derby approaching, we wanted to share with you a classic and renowned dish from the Bluegrass State: The Kentucky Hot Brown Sandwich.

If you are unfamiliar with this decadent open-faced sandwich, the Kentucky Hot-Brown is an iconic dish that hails from Louisville’s Brown Hotel. In the 1920s, chef Frederick Schmidt created this signature hot turkey, bacon & tomato knife-and-fork sandwich to satisfy inebriated ballroom partygoers’ yearning for a needed late-night indulgence — one that would soak up their libations and make for an easier morning after.

Tired of the typical late-night fare (ham & eggs), the word quickly got out, and its popularity has continued to grow since. The Brown Hotel claims to have sold more than 2 million Hot Browns and nearly 1000 during Derby weekends alone.

The original recipe consists of texas toast, topped with carved roasted turkey & roma tomatoes, blanketed in cheesy Mornay sauce, then topped with criss-crossed slices of bacon, before broiling under a Salamander. A Salamander is an open-faced broiler (usually gas) utilized in professional kitchens, and Mornay is a Béchamel (a savory white sauce consisting of butter, flour, and cream), which then has shredded or grated cheese incorporated.

Kentucky Hot Brown

Ben Reitz / Charleston, SC

what you need

2 OUNCES UNSALTED SWEET CREAM BUTTER

1 ½ OUNCES ALL-PURPOSE FLOUR

10 OUNCES HEAVY WHIPPING CREAM

6 OUNCES HEAVY CREAM

½ CUP PECORINO ROMANO CHEESE + ⅛ CUP FOR GARNISH

¼ CUP EXTRA SHARP WHITE CHEDDAR CHEESE + ⅛ CUP FOR GARNISH

1 FRENCH BOULE (9” TO 10” IN DIAMETER)

2 THICK SLICES ROAST TURKEY BREAST (½ POUND PER SLICE)

3 SLICES OF THICK-CUT BACON

2 LARGE TOMATOES (ONE RED, ONE YELLOW)

A PINCH OF PAPRIKA & CAYENNE

Parsley + Salt & Pepper to Taste

servings: 2-3

1

From your French Boule, cut a ½” to 1” thick horizontal slice. Lightly butter both sides & Toast in the oven.

2

Cook 3 slices of bacon (or 6, because someone will inevitably steal several in-passing), setting aside for later. Finely grate your Pecorino Romano & Sharp White Cheddar cheeses, keeping them separate.

3

In a small saucepan, melt the butter over medium-low heat & slowly whisk in the flour until a roux forms. Cook your roux for 1-2 minutes, stirring constantly. Whisk in both the heavy cream & the heavy whipping cream, adding slowly and whisking constantly to prevent the sauce from breaking. Add in the Pecorino.

4

Center your toasted Boule slice in the middle of your Smithey, followed by the slices of turkey breast. Add two ½” slices of the tomato on top of the turkey

5

Pour the entirety of your Mornay sauce over the dish, completely covering it. Sprinkle with additional Pecorino & cheddar cheeses, reserving a tablespoon of each to garnish the final dish.

6

Place the entire skillet under a broiler, keeping a close eye on the dish. Wait until the Mornay sauce begins to brown and bubble.

7

Remove the skillet from the broiler. Place the remaining slice of each tomato atop the dish followed by 3 pieces of crispy bacon, sprinkle with the remaining grated cheese. Broil on high until the cheese melts

8

Remove the skillet from the broiler. Sprinkle with finely chopped parsley and paprika. Cut and serve immediately.

scroll down