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Kentucky Hot Brown

Kentucky Hot BrownRecipe courtesy of National Turkey Federation.

Recipe Ingredients:

Mornay Sauce:
3 1/2 cups half-and-half
1/2 cup sweet onion, finely diced
2 tablespoons butter
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/3 cup freshly grated Parmesan cheese
1/3 cup shredded Monterey Jack cheese
1/3 cup shredded Swiss cheese
2 tablespoons all-purpose flour
1/2 teaspoon Tabasco sauce

For each Kentucky Hot Brown you will need:
3 slices white sandwich bread, toasted
6 ounces roasted turkey, sliced 1/4-inch thick and warmed
2 slices tomatoes
1 cup Mornay sauce
2 tablespoons freshly grated Parmesan cheese
2 slices turkey bacon, cooked

Cooking Directions:

  1. For Mornay Sauce: Heat half-and-half to 160°F (71.1°C); set aside.
  2. sauté onion in butter until translucent. Add flour, whisking to combine. Lower heat and cook about 1 minute.
  3. Pour in heated cream, whisking constantly. Reduce heat and bring to a simmer. Whisk until mixture begins to thicken.
  4. Add Worcestershire and Tabasco sauces, salt, Parmesan, Monterey Jack and Swiss cheeses. Keep warm or refrigerate up to one week.
  5. For Kentucky Hot Brown: On a large round platter, place toasted sandwich bread so one corner of each slice meets at the center of the plate, creating a small mound.
  6. Place warm sliced turkey on top of toast, covering it completely.
  7. Smother turkey slices with warm Mornay sauce.
  8. Top with tomato slices and Parmesan cheese.
  9. Melt cheese under a hot flame. Top with warm bacon, forming an "X" in the center of the presentation.

Makes 1 sandwich and about 4 cups sauce.

Recipe and photograph courtesy of National Turkey Federation.