KENTUCKY HOT BROWNS
Steps:
- Preheat oven to 425 degrees F.
- Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
- Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
- Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
- For assembly:
- Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
- Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
KENTUCKY HOT BROWN SANDWICHES
Hot Brown Sandwiches are as popular in Kentucky as The Derby. Some recipes stack both turkey and ham, although we prefer it without ham. Paired with a side salad, this sandwich makes a hearty meal.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter. Stir in flour until smooth; gradually stir in milk and bouillon. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat; set aside., Place toast on a baking pan. Top each with 2 slices turkey; spoon sauce over turkey. Top each with cheese and tomato. Bake, uncovered, until lightly browned, 25-30 minutes. Sprinkle with bacon.
Nutrition Facts : Calories 421 calories, Fat 24g fat (13g saturated fat), Cholesterol 83mg cholesterol, Sodium 1277mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 1g fiber), Protein 24g protein.
KENTUCKY HOT BROWN
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.
- Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
- For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.
KENTUCKY HOT BROWN TURKEY SANDWICH RECIPE
Steps:
- Gather the ingredients.
- Melt butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly.
- Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.
- Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).
- Arrange turkey slices on the toast and cover with hot cheese sauce.
- Top with tomato slices and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.
- Place them under the broiler until hot and bubbly and lightly browned.
- Top each sandwich with two strips of crispy bacon, placed in the shape of an "X."
- Serve and enjoy!
Nutrition Facts : Calories 614 kcal, Carbohydrate 49 g, Cholesterol 134 mg, Fiber 2 g, Protein 39 g, SaturatedFat 13 g, Sodium 2612 mg, Sugar 14 g, Fat 29 g, ServingSize 4 Sandwiches (4 Servings), UnsaturatedFat 0 g
KENTUCKY HOT BROWN SANDWICHES
This classic open-faced sandwich is a product of the South. The hot brown was created in the 1920s in Kentucky, at The Brown Hotel in Louisville as a way to feed guests who had been up all night at the hotel's popular evening dinner dance. And it still makes a great late-night-or anytime-meal. Made with thinly sliced turkey breast, a smooth and creamy Mornay sauce (a white sauce with cheese-in this case, Parmesan), crisp bacon, tomatoes, and a slice of toasted bread, it's an indulgent mess of a sandwich that requires a knife and fork to eat. A hot brown is a great post-Thanksgiving meal because it's a great way to use leftover turkey. (The sauce also helps revive dry meat.) You can substitute cooked chicken for the turkey if you wish but don't skip the bacon; it adds an extra layer of richness and the smoky, savory flavor enhances all of the other ingredients.
Provided by Southern Living Editors
Categories Sandwich
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400º. Melt butter over low heat in a medium saucepan; add flour, and cook over low heat, whisking constantly, 1 minute or until smooth. Whisk in salt and pepper. Gradually add broth and milk; cook over medium-low heat, whisking constantly, until thickened and smooth. Add cheese;cook, whisking constantly, 3 minutes or until cheese is melted. (Sauce will be thick.)
- Place 1 toast slice on each of 6 ovenproof plates. Place turkey or chicken on each toast slice; cover each with about ½ cup sauce, and sprinkle with paprika. Top each with 2 tomato slices and 2 bacon slices. Bake at 400º for 10 minutes or until sauce is bubbly. Garnish, if desired.
KENTUCKY HOT BROWN SLIDERS
These Kentucky hot brown sliders are perfect for derby parties, though I serve them at parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for gatherings, but this recipe turns them into finger food. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. - Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.
Nutrition Facts : Calories 327 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 652mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 16g protein.
KENTUCKY HOT BROWN
I grew up on this, my state sandwich. It is the defintion of comfort food. In my travels it shocks me that so few people outside of Kentucky are familiar with it. If your not, you must try it
Provided by GingerlyJ
Categories Lunch/Snacks
Time 35m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Place the egg bread on a baking sheet, place under the broiler, and heat on both sides for 20 seconds just to warm through.
- Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the Cheddar and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately, 2 open-face sandwiches per person.
- Egg-battered Bread:.
- 4 large eggs.
- 1/4 cup milk.
- Salt.
- 8 (1/2-inch thick) slices 1 day-old white bread, such as Pullman or Pain de mie.
- 4 tablespoons butter.
- 4 tablespoons vegetable oil.
- Whisk together the eggs, milk, and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
- Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining butter, oil, and bread.
- Maple-Bourbon Roast Turkey Breast:.
- 1/4 cup pure maple syrup.
- 1 teaspoon Dijon mustard.
- 2 tablespoons bourbon.
- Salt and freshly ground black pepper.
- 1 (4 to 5-pound) turkey breast.
- 2 tablespoons unsalted butter, softened.
- Preheat oven to 425 degrees F.
- Whisk together syrup, mustard, and bourbon in a small bowl and season with salt and lots of freshly ground black pepper. Set glaze aside.
- Rub entire turkey breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until a thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. During the last 15 minutes of roasting, brush the breast with the glaze. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
- Cheese Sauce:.
- 2 tablespoons unsalted butter.
- 2 tablespoons all-purpose flour.
- 2 1/2 cups whole milk.
- 3/4 cup grated sharp white Cheddar.
- 1/4 cup grated Parmesan.
- Pinch freshly grated nutmeg.
- Salt and freshly ground black pepper.
- Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Season with nutmeg, salt, and pepper, to taste.
Nutrition Facts : Calories 348.4, Fat 31.6, SaturatedFat 13.8, Cholesterol 66, Sodium 648.6, Carbohydrate 0.9, Sugar 0.2, Protein 14.7
KENTUCKY HOT BROWN
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown.
Provided by Dropbear
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, melt butter.
- Gradually add flour, stirring constantly, until smooth and free from lumps.
- Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.
- Add Parmesan cheese and stir until melted and well blended.
- In a small bowl, beat egg.
- Gradually add 1 cup of hot cheese sauce, 1/3 cup at a time, to the egg, stirring constantly.
- Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
- Fold in whipped cream.
- For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.
- Cover the toast with a liberal amount of turkey.
- Pour a generous amount of sauce over the turkey.
- Sprinkle with additional Parmesan cheese.
- Place entire dish under a broiler until the sauce is speckled brown and bubbly.
- Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Nutrition Facts : Calories 764.6, Fat 40.2, SaturatedFat 21.8, Cholesterol 239.7, Sodium 910.4, Carbohydrate 44.8, Fiber 1.8, Sugar 3.3, Protein 53.9
More about "kentucky hot brown sandwiches food"
KENTUCKY HOT BROWN APPETIZER RECIPE - MOM FOODIE
From momfoodie.com
KENTUCKY HOT BROWNS & A TRIPLE CROWN MENU FOR …
From southerndiscourse.com
KENTUCKY HOT BROWN SANDWICHES | HALF BAKED HARVEST
From halfbakedharvest.com
KENTUCKY HOT BROWN BAKED SANDWICHES (DERBY PARTY …
From cleverlyinspired.com
HOT BROWN - WIKIPEDIA
From en.wikipedia.org
A BRIEF HISTORY OF THE HOT BROWN, THE BEST SANDWICH EVER
From themanual.com
KENTUCKY HOT BROWN SANDWICH RECIPE - FOOD REPUBLIC
From foodrepublic.com
KENTUCKY HOT BROWN SANDWICH - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanTotal Time 30 minsCategory Dinner, SandwichCalories 1125 per serving
KENTUCKY HOT BROWN SLIDERS - I AM HOMESTEADER
From iamhomesteader.com
AUTHENTIC KENTUCKY HOT BROWN SANDWICH | HOUSE OF NASH EATS
From houseofnasheats.com
KENTUCKY HOT BROWNS - EATS BY THE BEACH
From eatsbythebeach.com
KENTUCKY HOT BROWN SANDWICH - RECIPES AND FOOD
From ba-bamail.com
KENTUCKY HOT BROWN RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
THE 10 MOST FAMOUS KENTUCKY DISHES - THE SPRUCE EATS
From thespruceeats.com
LOUISVILLE FAMOUS DISH | THE HOT BROWN RECIPE | THE BROWN HOTEL
From brownhotel.com
KENTUCKY HOT BROWN SANDWICH RECIPE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
KENTUCKY HOT BROWN SANDWICH - IRISH AMERICAN MOM
From irishamericanmom.com
KENTUCKY HOT BROWN RECIPE - BUBBAPIE
From bubbapie.com
HOW TO MAKE DELICIOUS KENTUCKY DERBY HOT BROWN SANDWICHES
From peacockridgefarm.com
FOOD WISHES VIDEO RECIPES: THE “HOT BROWN” – KENTUCKY’S FAVORITE ...
From foodwishes.blogspot.com
THE HOT BROWN - FOOD WISHES - KENTUCKY HOT TURKEY SANDWICH
From youtube.com
KENTUCKY HOT BROWN SLIDERS - THE SEASONED MOM
From theseasonedmom.com
KENTUCKY HOT BROWN - HOW TO FEED A LOON
From howtofeedaloon.com
KENTUCKY HOT BROWN SANDWICH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KENTUCKY HOT BROWN RECIPE - BOBBY FLAY | FOOD & WINE
From foodandwine.com
HOT BROWN HOP | KENTUCKY TOURISM - STATE OF KENTUCKY - VISIT …
From kentuckytourism.com
WHAT IS A HOT BROWN SANDWICH? | CULINARYLORE
From culinarylore.com
HOT BROWN: THE HISTORY OF KENTUCKY'S FAVORITE SANDWICH
From wideopeneats.com
KENTUCKY HOT BROWN RECIPE - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
THE WORLD FAMOUS KENTUCKY HOT BROWN | NERD CHEFS
From nerdchefs.com
THE HIRSHON KENTUCKY HOT (UMBER) BROWN SANDWICH - THE FOOD …
From thefooddictator.com
ICONIC KENTUCKY HOT BROWN SANDWICH - BUTTER N THYME
From butter-n-thyme.com
KENTUCKY HOT BROWN RECIPE – STATE OF DINNER
From stateofdinner.com
KENTUCKY HOT BROWN SANDWICH RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
THE KENTUCKY HOT BROWN IS THE SUPERIOR THANKSGIVING LEFTOVERS …
From insidehook.com
KENTUCKY HOT BROWN SANDWICH RECIPE | A WELL-SEASONED KITCHEN®
From pinterest.ca
KENTUCKY HOT BROWN | KENTUCKY TOURISM - STATE OF KENTUCKY - VISIT ...
From kentuckytourism.com
KENTUCKY SKILLET HOT BROWN SANDWICH RECIPE - DIY JOY
From diyjoy.com
DADDY'S KENTUCKY HOT BROWN SANDWICH - FOR THE LOVE OF FOOD
From 4theloveoffoodblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love