LOUISVILLE HOT BROWN
"The Louisville Hot Brown was first served at the Brown Hotel, in Louisville, Ky., in the 1930s. Crumbled bacon and a white Cheddar sauce top off this open-face sandwich, which is layered with sliced turkey and tomato. Early versions of this Kentucky original were made with country ham." --- Recipe from Country Living
Provided by Shelby Jo
Categories Poultry
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Make the cheese sauce:.
- In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
- Cook the bacon:.
- In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
- Make the sandwiches:.
- Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.
LOUISVILLE HOT BROWNS
Provided by Food Network Kitchen
Categories side-dish
Time 18m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels.
- Meanwhile, make the cheese sauce: Melt the butter in a saucepan over medium-low heat. Add the flour and stir with a wooden spoon to make a thick roux. Add the milk and bring to a simmer. Cook, stirring, until the sauce thickens, about 5 minutes. Stir in the parmesan, reduce the heat to low and whisk in the egg until the sauce is thick (do not boil). Remove from the heat and season with salt and pepper.
- For each Hot Brown, place 2 bread slices side by side in a small flameproof baking dish. Cover the bread with about 1/4 pound turkey and place 1 or 2 tomato slices alongside. Pour 1/2 to 3/4 cup cheese sauce over the turkey and bread. Sprinkle with more parmesan and broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more parmesan. Serve immediately.
- Photo by John Nation
LOUISVILLE HOT BROWN SANDWICH
Provided by Marian Burros
Categories lunch, main course
Time 19m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Add grated Cheddar to cream sauce and stir to melt; keep warm.
- Place slices of turkey on the toast. Cover each with 1/4 cup sauce.
- Place 2 strips of bacon on each sandwich.
- Sprinkle 1 tablespoon Parmesan on top of each sandwich; place sandwiches on ovenproof dish and place under broiler
- Broil until bubbly and speckled brown.
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 26 grams, Carbohydrate 16 grams, Fat 57 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 27 grams, Sodium 896 milligrams, Sugar 4 grams, TransFat 0 grams
LOUISVILLE HOT BROWNS
This is a hearty open-faced sandwich that is rich and creamy for those meals where you want comfort food and forget about calories. The original recipe was from the Brown Hotel in Louisville and created in the 1920's. It was originally designed to use leftover turkey
Provided by lazyme
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat broiler.
- Chop onion.
- In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
- Add flour, stirring until smooth.
- Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth.
- Add cheese and remove pan from heat.
- Whisk sauce until cheeses are melted.
- Thinly slice mushrooms.
- In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated.
- Season mushrooms with salt.
- In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken.
- Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
- Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes.
- Crumble bacon.
- Top each sandwich with bacon and mushrooms.
- Serve sandwiches immediately.
Nutrition Facts : Calories 623.6, Fat 36.6, SaturatedFat 17, Cholesterol 112.5, Sodium 1071, Carbohydrate 53.5, Fiber 2.6, Sugar 9.2, Protein 20.4
HOT BROWN
This Hot Brown also known as a Kentucky Hot Brown or a Louisville Hot Brown is an open faced sandwich layered with turkey, crisp bacon, sun ripened tomatoes and creamy cheese sauce.
Provided by Beth Pierce
Categories Sandwiches
Time 20m
Number Of Ingredients 12
Steps:
- 1. Melt butter in medium saucepan over medium low heat. Whisk in flour; whisking continuously for 2-3 minutes. Slowly add milk; whisking continuously. Cook over low heat until thickened; stirring frequently. Whisk in ground cayenne pepper. Reduce heat and add cheddar and Parmesan slowly. Continue stirring until cheese is completely melted. Salt and pepper to taste.
- 2. Toast bread, microwave the deli meat for 10-15 seconds to get the chill off. Assemble sandwich by dividing the turkey over the four slices of toast. Add several tablespoons of the sauce to each sandwich. Top with tomato slices and 2 slices of bacon. Divide the rest of the sauce between the sandwiches. Sprinkle with a little bit of grated Parmesan and a sprinkle of paprika. Place under the broiler for 1-2 minutes or until lightly browned. Make sure you keep an eye on the sandwiches under the broiler as I have always found broilers unpredictable.
More about "louisville hot brown sandwich food"
HOT BROWN SANDWICH RECIPE | SPOON FORK BACON
From spoonforkbacon.com
Ratings 1Estimated Reading Time 3 minsServings 4Calories 538 per serving
- For mornay sauce: Place butter into a small sauce pan and melt over medium heat. Sprinkle flour over butter and whisk together. Continue to whisk for 2 to 3 minutes, to cook out the raw flour taste. While whisking add the milk until fully incorporated, ensuring no lumps have formed. Using a wooden spoon stir in the cheese until well blended followed be the remaining ingredients. Season with salt and pepper and cook for 1 minute. Remove from heat and set aside until ready to use.
- Top each sandwich with a generous ladle of mornay sauce and top with a sprinkle of bacon (you can serve now if you wish). Place the baking sheet in the oven and broil each sandwich for 1-2 minutes. Top with freshly cracked black pepper and serve.
ICONIC KENTUCKY HOT BROWN SANDWICH - BUTTER-N-THYME
From butter-n-thyme.com
Ratings 5Calories 416 per servingCategory Main Course
- Preheat oven to 400 degrees. Place slices of bacon on a wire rack and roast for about 30 minutes. Be sure to start checking around the 20 minute mark. All Bacon comes sliced in different thicknesses, so cooking times will vary.
- Each serving requires two pieces of Texas toast. Cut off the crust on both pieces. The second piece, slice in half diagonally(triangles)
- Place one piece of Texas toast in the middle of your oven-safe plate. Lay the two triangles on each side of the Texas toast. This sandwich is served as an open-faced sandwich. Hand pull the roasted Turkey or Chicken and place on top of the Texas toast. Slice the tomatoes and place on the side of the Texas toast. I placed three slices per side. Straight into the oven while you make the cheese Mornay sauce. Perfect amount of time to make the sauce.
MANY FAMOUS FOODS ORIGINATE IN LOUISVILLE, KENTUCKY
From tripsavvy.com
Author Mali AndersonPublished 2013-04-17Estimated Reading Time 5 mins
- Kentucky Burgoo. A Kentucky favorite, burgoo is a stew specifically made to celebrate Derby Day (as well as other fetes throughout the year). If you're feeding a crowd for the Kentucky Derby, burgoo offers a hearty, one-pot meal that exemplifies Kentucky pride.
- Derby Pie. This chocolate walnut pie was developed by the Kern family (a deep-rooted Kentucky family) in 1954. In fact, “Derby Pie” is a registered trademark of Kern’s Kitchen.
- Henry Bain's Sauce. This sweet and spicy sauce was created by Henry Bain, the maître d' at the Pendennis Club in downtown Louisville. The club, an established gentleman's club in 1881, was also the birthplace of the old fashioned cocktail.
- Hot Brown Sandwich. The Hot Brown sandwich is a hot open-faced sandwich piled high with turkey and bacon. Sounds tempting, right? Well, it doesn’t stop there.
- Mint Julep. This famous, springy cocktail did not originate in Kentucky. However, it's the official drink of the Kentucky Derby. It's believed that the word julep itself comes from the Arab word julab or the Persian version gulab, both meaning "rosewater," referring to the drink's sweet base.
- Modjeska. A regional favorite, Modjeskas are handmade marshmallows dipped or wrapped in sweet caramel. The confections are named after Helena Modjeska, a Polish Shakespearean actress who performed in an Ibsen play in Louisville.
- Benedictine Spread. In the 1890s, Ms. Jennie Benedict, a caterer in Louisville, created this green spread, or dip, to entertain hungry crowds. Benedictine spread is traditionally served on sandwiches made with thin, white bread.
KENTUCKY HOT BROWN RECIPE {FAMOUS LOUISVILLE SANDWICH}
From thehungrybluebird.com
5/5 (1)Category Main Course, SandwichCuisine American/SouthernTotal Time 1 hr
- In small saucepan, bring milk to a simmer. In a medium saucepan, melt the butter and then add the flour and whisk for a minute. Gradually add the hot milk, whisking constantly, and bring to a boil. Cook and whisk until thickened, about 5 minutes or so. Remove from heat and add the cheddar and parmesan cheeses, whisk until melted and smooth. Add the nutmeg and hot sauce and season with salt and pepper. Cover and set aside.
- Preheat oven to 425º. Arrange bacon on a rack over a sheet pan and bake until crisp, about 30 minutes (or fry on the stove, both ways make a mess!).
- Preheat the broiler and arrange tomato slices on a sheet pan, drizzle with canola oil, and some salt and pepper. Broil 6 inches from heat, 1 to 2 minutes per side, until lightly charred.
- Arrange 6 slices of bread on a baking sheet. Spread ½ tablespoon of butter on each slice. Broil until lightly toasted. Watch very carefully so it doesn't burn. Takes about a minute. Flip bread and lightly toast other side.
LOUISVILLE'S HISTORIC BROWN HOTEL'S ORIGINAL “HOT BROWN ...
From styleblueprint.com
4.4/5 (48)Servings 2Cuisine American, American/SouthernCategory Entrée
- In a two-quart saucepan, melt the butter and slowly whisk in the flour until combined to form a thick paste or roux.
- Whisk the heavy cream into roux and cook over medium heat until the cream begins to simmer, about 2 to 3 minutes.
- Remove the sauce from the heat and slowly whisk in the Pecorino-Romano cheese until the sauce is smooth.
LOUISVILLE HOT BROWN SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Combine Creamy Cheese Sauce, yolks, cheese, and butter in top of double boiler; place over boiling water. Reduce heat to low, stirring constantly until cheese and butter are melted. Remove from heat; let cool. Fold in whipped cream.
- Trim crust from toast. Arrange toast slices on a lightly greased baking sheet; top each with 2 ounces chicken and 1/8 cup cream sauce. Broil 4 inches from heat until sauce is bubbly. Garnish with bacon slices.
LOUISVILLE HOT BROWN - COUNTRY LIVING MAGAZINE
From countryliving.com
Cuisine American, SouthernTotal Time 30 minsCategory Low-Calorie, Dinner, Lunch, Main DishCalories 347 per serving
- In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.Cook the bacon:
- In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.Make the sandwiches:
- Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.
KENTUCKY HOT BROWN SANDWICH - IRISH AMERICAN MOM
From irishamericanmom.com
5/5 (1)Calories 1164 per servingCategory Main Course
- First poach the turkey. Place the turkey breast tenderloins in the bottom of a dutch oven. Add the onion halves, sliced carrot and cover with chicken stock. Season the liquid with salt and pepper.
- To make the mornay sauce melt 2 oz of butter in a two-quart saucepan. Gradually add the flour and whisk together to form a roux. Cook this thick paste over medium to low heat for an additional two minutes, stirring constantly.
KENTUCKY HOT BROWN SANDWICH RECIPE - FOOD REPUBLIC
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Main ingredients Turkey, bacon, Mornay sauceRegion or state Louisville, KentuckyPlace of origin United StatesServing temperature Hot
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