Kentucky Hot Browns are as synonymous with the Kentucky Derby as Mint Juleps themselves. But this year … only the authentic Hot Brown recipe would do.
The Brown Hotel developed this trademark sandwich back in the 1920’s when more than 1,200 people would attend their dinner dances. In the wee hours of the morning, tired of dancing and needing refreshment, Executive Chef Fred Schmidt created this one of a kind, enduring recipe that would become a standard at Kentucky Derby parties.
Kentucky Hot Brown
Ingredients (Makes Two Hot Browns):
2 oz. Whole Butter
2 oz. All Purpose Flour
16 oz. Heavy Cream
1/2 Cup Pecorino Romano Cheese, Plus 1 Tablespoon for Garnish
Salt & Pepper to Taste
14 oz. Sliced Roasted Turkey Breast
2 Slices of Texas Toast (Crust Trimmed)
4 slices of Crispy Bacon
2 Roma Tomatoes, Sliced in Half
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 heavy cream 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 Pecorino Romano 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 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Source: The Brown Hotel
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