Hot Brown
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. Easy and sumptuous, this is luxury late night party food at its best.
Servings 2 sandwiches
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.