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.
Course Breakfast, Lunch, Main Course
Cuisine American
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
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.
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 Keyword Bacon, Mornay Sauce, Turkey