THE WORLD-FAMOUS HOT BROWN SANDWICH FROM THE BROWN HOTEL IN LOUISVILLE
Makes Two Hot Browns
In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape - then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
And, to wash it down with:
Woodford Reserve Mint Julep
(Serves 1)
2 ounces Woodford Reserve
1 ounce water
4 sprigs of fresh mint
1 teaspoon sugar
Crushed ice
In a copper julep cup, rub two pieces of fresh mint around the cup to express the oils.
Add Woodford Reserve, then the water and sugar and stir with a bar spoon.
Add crushed ice to the top; then garnish with four sprigs of mint.
Makes Two Hot Browns
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 8 oz. Heavy Cream
- 8 oz. Whole Milk
- 1/2Cup of Pecorino Romano Cheese
Plus 1 Tablespoon for Garnish - Pinch of Ground Nutmeg
- Salt and Pepper
- 14 oz. Sliced Roasted Turkey Breast, Slice Thick
- 4 Slices of Texas Toast (Crust Trimmed)
- 4 Slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- Parmesan Cheese
- Paprika
- Parsley
In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape - then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
And, to wash it down with:
Woodford Reserve Mint Julep
(Serves 1)
2 ounces Woodford Reserve
1 ounce water
4 sprigs of fresh mint
1 teaspoon sugar
Crushed ice
In a copper julep cup, rub two pieces of fresh mint around the cup to express the oils.
Add Woodford Reserve, then the water and sugar and stir with a bar spoon.
Add crushed ice to the top; then garnish with four sprigs of mint.
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