Photo by Michael Phillips
SERVES 2
Named for the Brown Hotel in Louisville, Kentucky, the Hot Brown is an open-faced turkey sandwich topped with a cheese sauce, bacon and tomato. Created as a late-night snack for party-goers, it’s a favorite dish during the Kentucky Derby, served with a mint julep.
1 tablespoon unsalted butter
2 slices Texas toast (1-inch thick), crust trimmed
1½ tablespoons unsalted butter
1½ tablespoons all-purpose flour
1½ cups heavy cream
1 cup grated sharp cheddar cheese
Pinch of nutmeg
Kosher salt, to taste
White pepper, to taste
2 slices turkey, ½-inch thick
4 slices bacon
2 thick slices beefsteak tomatoes
Paprika for garnish
Chopped parsley for garnish
Grated cheddar cheese for garnish
Preheat oven broiler. Place ½ tablespoon butter in each of two oven-safe, single-serving dishes; melt on stovetop over medium heat. Add one slice Texas toast to each dish, and brown on each side. Set aside.
In a medium skillet over medium-low heat, melt 1½ tablespoons butter. Add flour, and whisk until combined. Continue to cook about 2 minutes. Whisk in cream, and cook until mixture starts to thicken to a gravy-like consistency, 2–3 minutes. Remove from heat, and stir in ½ cup grated cheddar, nutmeg, salt and pepper. (If sauce is too thick, add cream; if too thin, add cheese.)
Place a slice of turkey on each browned bread slice. In each dish, pour half of the cheese sauce, completely covering bread and turkey. Sprinkle with additional grated cheddar, and place under broiler until cheese begins to bubble and brown. Remove from oven, and crisscross 2 slices of bacon on each dish. Top each with a tomato slice, and garnish with a sprinkle of paprika, chopped parsley and grated cheddar.
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