Kentucky Hot Brown Sandwich

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

This hot sandwich has become a signature dish of Louisville, Kentucky, where it was first created in the 1920s at The Brown Hotel. Its original ingredients include turkey, fried bacon, Mornay cheese sauce, and tomatoes, all grilled on a slice of bread. Bobby Flay's Hot Brown recipe suggests baking the sandwich on French toast instead of regular bread. The bread slices are first soaked in an egg wash and fried in a pan, then topped with the remaining ingredients, sprinkled with grated cheese, and grilled in the oven until golden brown.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Turkey

1 turkey breast weighing 1.8 - 2.2 kg.
4 tbsp soft butter

Sauce

2 tbsp (30 g) butter
2 tbsp. flour
2.5 cups whole milk
2 cups grated sharp cheddar
1/4 tbsp. grated parmesan
A pinch of ground nutmeg

French toast

4 large eggs
1/4 cup milk
Salt
8 slices of yesterday's white bread (1 cm thick)
4 tbsp (60 g) butter
4 tablespoons of vegetable oil

Assembly

French toast
Baked chicken breast, cut into 0.5 cm thick slices.
3 ripe ox heart tomatoes, sliced into 1/4-inch thick rounds and roasted until lightly charred
1.5 cups grated sharp cheddar
0.5 tbsp. grated parmesan
16 thick slices bacon, fried and crispy
Finely chopped chives
Finely chopped parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: turkey, cheddar cheese, Parmesan cheese, chicken breasts, bacon, salad tomatoes, eggs, milk, nutmeg, toasts

Cooking the dish according to the recipe:

Preheat oven to 220°C.

Rub the entire breast with butter, season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue roasting until an instant-read thermometer inserted into the center of the breast registers 155°F (68°C), about 1 hour and 30 minutes. Remove from the oven, cover loosely with foil, and let the meat rest for 10 minutes before slicing.
Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute. Stir in the milk, bring to a simmer, and cook, whisking constantly, until the mixture thickens, about 4-5 minutes. Stir in the cheese and cook until melted. Sprinkle with nutmeg and season with salt and pepper to taste.

In a medium bowl, whisk together the eggs, milk, and salt. Dip each slice of bread into the mixture and let it soak for about 30 seconds, or until completely saturated.
In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium-high heat. Toast 4 slices of bread at a time until golden brown on both sides. Transfer to a baking sheet. Repeat with the remaining bread.
Preheat the oven to broil mode. Place the French toast on a baking sheet, place it under the broiler, and broil for 20 seconds on each side to heat through.
AssemblyPlace 2-3 turkey slices and 2 tomato slices on each slice of bread, drizzle with sauce, and sprinkle evenly with cheddar and Parmesan. Return to the broiler and broil until the cheese is bubbling and golden brown. Remove from the oven, top with 2 slices of crispy bacon, and sprinkle each serving with chives and parsley.

Categories:

recipe / Dinner / Fast food / Hot sandwiches / Sandwiches / Appetizers / Sandwiches / Turkey dishes / Turkey breast dishes / American cuisine / Bobby Flay

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