Classic Louisville Turkey Hot Brown
Delight in the luxurious layers of the Classic Louisville Turkey Hot Brown, a gourmet open-faced sandwich that originates from the renowned Brown Hotel. Crafted in the 1920s, this dish brilliantly balances the savory notes of turkey with a creamy cheese sauce, enhanced by crispy bacon and sautéed mushrooms. This recipe is perfect for those indulgent brunches or cozy lunches when you seek rich flavors and comforting textures. Experience a taste of Kentucky’s culinary heritage right in your own kitchen.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
onion
1 small (chopped)
unsalted butter
1/4 cup (melted)
all-purpose flour
4 tablespoons (none)
whole milk
2 cups (none)
salt
1/2 teaspoon (none)
white pepper
1/4 teaspoon (none)
cheddar cheese
1/4 cup (coarsely grated)
parmesan cheese
1/4 cup (grated)
mushrooms
1/4 lb (thinly sliced)
vegetable oil
1/2 tablespoon (none)
toast
8 slices (trimmed)
turkey
8 ounces (thinly sliced)
bacon
4 slices (crisp and crumbled)
Instructions
1
Preheat your broiler to allow for an even beautiful browning on your sandwiches.
2
Finely chop the onion to integrate seamlessly into the sauce.
3
In a heavy saucepan, melt the unsalted butter over moderate heat until it begins to foam. Add the chopped onion and cook for about 3 minutes until translucent and aromatic.
4
Sprinkle in the all-purpose flour, stirring continuously until smooth and well combined with the onions.
5
Gradually whisk in the whole milk, add the salt and white pepper, and continue simmering while whisking constantly until the mixture becomes thick and smooth.
6
Remove the saucepan from heat. Stir in the grated cheddar and parmesan cheeses until completely melted and the sauce is velvety.
7
Thinly slice the mushrooms for even cooking.
8
Heat vegetable oil in a skillet over moderately high heat, then add the mushrooms. Saute them, stirring occasionally, until golden brown and all liquid has evaporated. Season with a little salt to enhance the flavor.
9
Arrange one slice of toast in each of four ovenproof individual serving dishes. Top each with two slices of turkey.
10
Diagonally cut the remaining toast slices and position two halves around each sandwich to enclose the turkey.
11
Generously ladle the cheese sauce over each sandwich and place under the broiler, 4 to 5 inches from the heat source, for about 2 to 3 minutes until the sauce is bubbly and slightly browned.
12
Meanwhile, crumble the crispy bacon slices.
13
Finish each hot brown with a topping of sautéed mushrooms and crumbled bacon.
14
Serve the sandwiches immediately while hot for the optimal experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Louisville Turkey Hot Brown?
A gourmet open-faced sandwich originating from the Brown Hotel in the 1920s, featuring turkey, cheese sauce, bacon, and mushrooms.
Where did the Hot Brown originate?
The dish was created at the renowned Brown Hotel in Louisville, Kentucky.
When was the Hot Brown first created?
It was crafted during the 1920s as a late-night snack for hotel guests.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What kind of meat is used in a Hot Brown?
The primary meat is 8 ounces of thinly sliced turkey.
What are the main components of the cheese sauce?
The sauce is made from butter, onion, flour, whole milk, cheddar cheese, and parmesan cheese.
How should the mushrooms be prepared?
The mushrooms should be thinly sliced and sautéed in vegetable oil until golden brown and liquid has evaporated.
What type of bread is required?
The recipe calls for 8 slices of toast with the crusts trimmed.
How is the bacon prepared for this dish?
The bacon should be cooked until crisp and then crumbled for topping.
What is the first step in making the cheese sauce?
Melt unsalted butter in a saucepan and cook chopped onions until translucent.
How long should the onions cook?
The chopped onions should cook for about 3 minutes until aromatic.
What seasonings are used in the sauce?
The sauce is seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of white pepper.
What is the broiler setting for this recipe?
You should preheat the broiler and place the sandwiches 4 to 5 inches from the heat source.
How long should the sandwiches be broiled?
Broil for about 2 to 3 minutes until the sauce is bubbly and slightly browned.
How is the sandwich assembled?
Place one toast slice in a dish, top with turkey, add diagonal toast halves, and cover with sauce.
When should the mushrooms and bacon be added?
They are added as a finishing topping after the sandwich has been broiled.
What type of milk is best for the Mornay sauce?
Whole milk is recommended to achieve a thick and smooth texture.
What cheeses are specifically mentioned?
1/4 cup of coarsely grated cheddar and 1/4 cup of grated parmesan are used.
Should the turkey be hot or cold when assembling?
The recipe uses thinly sliced turkey which will be heated during the broiling process.
What is the texture of the finished cheese sauce?
The sauce should be velvety, thick, and smooth.
Why is white pepper used instead of black pepper?
White pepper is typically used in light-colored sauces to maintain a clean aesthetic without black specks.
How much butter is needed for the sauce?
The recipe requires 1/4 cup of unsalted butter.
How much flour is needed for the roux?
You will need 4 tablespoons of all-purpose flour.
Can I use any type of oil for the mushrooms?
The recipe specifies 1/2 tablespoon of vegetable oil for sautéing.
What is the ideal serving dish for a Hot Brown?
It is best served in individual ovenproof serving dishes.
How should the diagonal toast slices be positioned?
Two halves should be positioned around each sandwich to enclose the turkey.
Is this dish served immediately?
Yes, it should be served immediately while hot for the best experience.
What tags are associated with this recipe?
Comfort food, Kentucky, lunch, open-faced sandwich, and savory are key tags.
Is this a traditional American cuisine dish?
Yes, it is a classic example of American regional cuisine from Kentucky.
What is the purpose of trimming the toast?
Trimming the toast provides a more refined, gourmet presentation for the open-faced sandwich.