Kentucky Hot Brown
The Brown Hotel in Louisville, Kentucky will serve up more than 900 Kentucky Hot Brown’s the weekend of the Kentucky Derby (first Saturday in May). Invented at the hotel over 90 years ago, it is a signature dish of Louisville and Kentucky. The open face turkey sandwich, topped with Mornay Sauce and garnished with bacon is served for breakfast, lunch or dinner.
Kentucky Hot Brown
This recipe makes enough sauce for 2 Kentucky Hot Brown’s. The original recipe uses double the sauce per sandwich and flour instead of cornstarch, along with a big thick slice of Texas Toast; but we find this scaled back version is just as delicious and not quite as heavy.
Ingredients
Mornay Sauce:
- 1 cup heavy cream
- 1 TBSP butter
- 1 TBSP (8 gr) cornstarch
- 1/2 cup grated Pecorino/Parmesan/any other sharp white cheese
- Salt and pepper
Sandwich:
- ½ lb (227) grams cooked Turkey
- 4 slices cooked bacon
- 2 Bread slices
- Tomatoes
- Parsley
- Parmesan for garnish
Instructions
- Pre heat broiler.
- Toast bread in a toaster or in the oven. Set each piece of toast on an oven proof serving dish (ie: cast iron fajita pans). Top with sliced turkey.
- *Add tomatoes on top of the turkey or alternatively, place them on the fajita pan near the toast.
- Moray Sauce
- Melt butter in a small sauce pan and whisk in cornstarch until it forms a paste.
- Add cream and whisk roux for 2 minutes until cream begins to simmer.
- Remove from heat and slowly stir in cheese.
- Sandwich
- Adjust seasoning and ladle ½ cup Mornay sauce over each slice of toast and turkey.
- Broil sandwiches on top rack for 5 minutes or until golden and warm.
- Place cooked bacon on top and garnish with parsley and a little more grated cheese. Serve immediately.
Notes
Considering the cheese in a Kentucky Hot Brown we have paired it with crisp whites like a white Bordeaux blend, unoaked Chardonnay and the ever-ready Sauvignon Blanc. The whites will balance the rich sauce and bring out the flavour of the salty bacon.
We haven’t paired a red – but do try a Barbera – that’s our best guess.
We’ve paired with:
• Chateau Argaden’s Blanc
• Sirius Blanc
• Carmel Road Unoaked Chardonnay