https://www.cutoutandkeep.net/projects/kentucky-hot-brown • Posted by kitkatherine
I grew up around hot browns and thought they were commonplace for so many years. It wasn't until I grew up and moved away that I realized they are found no where outside of the Kentucky area, in fact, most don't even know what these delicious concoctions are! Hot browns, named after where they were founded the Brown Hotel, are a yummy open face turkey and ham sandwich served with cheesy mornay sauce and topped with bacon and tomato. I added in more sharp cheese to this dish, and it turned out just perfectly!
I grew up around hot browns and thought they were commonplace for so many years. It wasn't until I grew up and moved away that I realized they are found no where outside of the Kentucky area, in fact, most don't even know what these delicious concoctions are! Hot browns, named after where they were founded the Brown Hotel, are a yummy open face turkey and ham sandwich served with cheesy mornay sauce and topped with bacon and tomato. I added in more sharp cheese to this dish, and it turned out just perfectly!
Mornay Sauce 2.5 Tablespoons Butter (Unsalted or Salted is fine) 2.5 Tablespoons All Purpose Flour 1.5 Cups Warmed Fat Free Half and Half Cream 1 Teaspoon Bourbon (Optional) 3 Ounces Gruyere Cheese 4 Ounces Sharp Cheddar Cheese Sandwich Sourdough bread, cut into 1 thick slice per sandwich 1/8 Pound of deli oven roasted Turkey per sandwich 1/8 Pound of deli smoked Ham per sandwich Bacon, 2 slices per sandwich 1 Tomato, cut into slices Mornay Sauce (See above)
Cook 4 slices of turkey bacon or bacon (2 slice per sandwich) according to package instructions. Set aside.
While your sauce is being prepared, preheat your oven to 400 Degrees Fahrenheit. Layer turkey and ham over two thick slices of bread. Cook for 10 minutes until the meats are lightly browned on the edges.
In a saucepan melt the butter over medium-high heat. Add the flour.
Cook over medium-high heat, stirring constantly until forming a roux that is light yellow and frothy. Do not allow to brown.
Slowly whisk in half and half. Continue to cook until sauce thickens, then reduce to a simmer. Add salt and pepper to taste.
Stir in the shredded cheese (gruyere and cheddar) over a very low heat.
Slice your tomato, using 2 slices per sandwich.
Pour the mornay sauce over the sandwiches. You'll want a lot - that's the traditional way!
Add two pieces of bacon per sandwich.
And finally top with two tomato slices and enjoy!