A Kentucky Hot Brown Recipe just in time for the Kentucky Derby that is the perfect dinner or brunch recipe for race day!
I wanted to share this traditional Hot Brown Recipe with you! Though not necessarily frugal it is delicious. You could always substitute ingredients or buy your cream on clearance or manager's special.
I personally love to enjoy a Kentucky Hot Brown with holiday leftovers. We always serve Country Ham and Turkey at Christmas so making this dish with those leftovers is a delicious treat! Give this recipe a try and let us know how you enjoy it! I personally call it delicious.
What is a Hot Brown?
A Hot Brown Sandwich is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers.
If you are hosting a Derby Dinner or Derby Brunch this is a delicious recipe to try.
Hot Brown Recipe
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 1 Qt. Heavy Cream
- 1/2 Cup Pecorino Romano Cheese Plus 1 Tablespoon for Garnish
- dash Salt & Pepper to Taste
- 14 oz. Sliced Roasted Turkey Breast
- 2 Slices Texas Toast Crust Trimmed
- 4 slices Crispy Bacon
- 2 whole Roma Tomatoes Sliced in Half
- dash Paprika
- sprinkle Parsley
- 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 whipping 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.