Kentucky hot brown
Kentucky Hot Brown recipe
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This is a regional favorite that originated at Louisville’s Brown Hotel early in the twentieth century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version, which I feel is closer to the original recipe. It is offered on our lunch menu.… Chef Nick Sundberg
- 3 ounces turkey breast, roasted and sliced
- 1 slice white bread, toasted
- 2 slices tomato
- 2 slices bacon, cooked and drained
- 2 ounces butter
- 3 ounces flour
- 3/4 cup cream
- 1/4 cup milk
- 1/2 cup Swiss cheese, grated
- salt and white pepper to taste
Sauce: Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk; heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick.
Quarter toast and place in oven-safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with bacon.
Reference: Kentucky hot brown
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