This extravagant open-faced sandwich dates back to the roaring 1920's, when an inventive chef at the Brown Hotel in Louisville, Kentucky set out to create a glamorous dish that would satisfy fashionable guests who were ravenous after dancing all night. And the result turned out to be pure genius. Roasted turkey breast piled high on thick slices of toasted bread, thoroughly smothered in a creamy cheese sauce, and then punctuated with meaty slices of tomato and crisp bacon, the "Hot Brown" was an immediate hit. Incredibly rich in both flavor and textural contrast, this fortifying sandwich is deliciously saucy, placing it squarely within knife and fork territory. While it may appear to be an elaborate affair, it's actually a cinch to prepare. And there is no better cure for one too many spins around the dance floor...or more enjoyable method for soaking up a glass of good bourbon or two.
The chief elements here, namely roasted turkey breast and Mornay Sauce, can be prepared in advance...making this a dish which can then be assembled in truly short order. Easy and sumptuous, this is luxury late night party food at its best. Apart from a neat glass of bourbon, my favorite drink pairing for this sandwich has to be a Wild Kentucky Buck.
Ingredients for a Hot Brown
- thick white sandwich bread
- unsalted butter
- roasted turkey breast
- roma tomato
- Mornay sauce
- Gruyere
- Parmigiano Reggiano
- paprika
- fresh flat leaf parsley
- bacon
- kosher salt
- freshly ground black pepper
See recipe card for quantities.
Instructions
Butter the bread slices and place them on a rimmed metal baking sheet. Season with salt and pepper. Toast under the broiler for a minute or two, just until the bread begins to look golden. Then flip both slices over and toast for a minute more.
Cover the bread with the roasted turkey breast and layer the sliced tomatoes on top. Season again with salt and pepper. Then generously dollop about half of the Mornay sauce on each sandwich and sprinkle over the grated Gruyere and Parmigiana Regianno.
Set the sandwiches aside briefly and cook the bacon.
Toast the sandwiches under the broiler for about 3 to 5 minutes, or until the tops are bubbly and bronzed.
Transfer the sandwiches to plates. Then sprinkle with paprika and chopped parsley. Place two slices of crisp bacon on top of each sandwich and serve immediately.
Hint: This sandwich does not store or reheat well, but the recipe can easily be scaled up to feed a crowd or down to make a solitary treat.
Equipment
You will need a rimmed pan (or a broiler safe dish with sides) for toasting this sandwich, since the Mornay sauce and the cheese will spread quite a distance as they ooze and melt under the heat. A basic rimmed metal baking sheet is the easiest vessel for toasting, but individual gratin dishes make for the prettiest presentation.
📖 Recipe
Hot Brown
Equipment
- rimmed metal baking sheet (or a broiler safe gratin dish)
Ingredients
- 2 slices thick white sandwich bread
- 1 tablespoon unsalted butter softened
- 8 ounces roasted turkey breast thickly sliced
- 1 roma tomato thickly sliced
- 1 cup Mornay sauce
- ½ cup Gruyere freshly shredded
- ¼ cup Parmigiano Reggiano freshly shredded or grated
- sprinkle of paprika
- scattering of fresh flat leaf parsley chopped
- 4 strips thickly cut bacon freshly cooked
- kosher salt
- freshly ground black pepper
Instructions
- Butter the bread slices and place them on a rimmed metal baking sheet. Season with salt and pepper. Toast under the broiler for a minute or two, until the bread begins to look golden. Then flip both slices over and toast for a minute more.
- Cover the bread with the roasted turkey breast and layer the sliced tomatoes on top. Season again with salt and pepper. Then generously dollop about half of the Mornay sauce on top of each sandwich and sprinkle over the Gruyere and Parmigiano Regianno.
- Set the sandwiches aside briefly and cook the bacon.
- Toast the sandwiches under the broiler for about 3 to 5 minutes, or until the tops are bubbly and bronzed.
- Transfer the sandwiches to plates. Then sprinkle with paprika and chopped parsley. Place two slices of bacon on top of each sandwich and serve immediately.
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