Kentucky Hot Brown

  • 2 tbsp. butter
  • All-purpose flour
  • 1 pt. heavy cream, half & half or milk
  • 2 cups shredded Swiss cheese
  • salt & pepper to taste
  • 4 slices roasted turkey breast
  • 2 slices of dense, thick-sliced bread, crust removed
  • 4 slices of crispy bacon, crumbled*
  • ½ cup petite chopped tomatoes*
  • paprika & parsley (optional)

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 whipping cream, half & half or 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 cheese until the Mornay sauce is smooth. Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 2 slices of turkey. Pour one half of the Mornay sauce to completely cover the dish. Sprinkle with ¼ cup tomatoes. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, sprinkle bacon, paprika and parsley on top, and serve immediately.

For a large group, you can cut the bread slices into fourths and cut the turkey to fit.

*Traditional Hot Brown uses sliced tomatoes and two full slices of bacon per slice of bread, laid in criss-cross pattern on top. I prefer chopped tomatoes and crumbled bacon.



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