Take your leftover Thanksgiving turkey sandwich to the next level with Chef Tom’s Kentucky Hot Brown recipe. This open-faced sandwich is served on toasted French bread, then topped with a cheesy mornay sauce, tomato and oven roasted bacon. It’s ridiculous how good it tastes.
How to make Kentucky Hot Brown
Tom Jackson
Rated 4.5 stars by 2 users
Category
Poultry
Cuisine
American
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
386
Elevate your post-Thanksgiving turkey sandwich experience with Chef Tom'sKentucky Hot Brown creation. This delectable open-faced sandwich features toasted French bread as the base, then layered with your juicy leftover turkey, ripened red tomatoes, oven-roasted bacon and finally generously topped a luscious mornay sauce that will create a crunchy outer cheese skirt during the final roast. All these flavors together are simply outstanding.
Ingredients
- 1 lb turkey breast, cooked
- 1/4 cup turkey or chicken stock
- 8 slices bacon
- 4 slices bread
- 1 cup white cheddar
- 4 slices tomato
- 4 tbsp butter
- Chives, for garnish
- 2/3 cup whole milk
- 2 tsp butter
- 2 tsp flour
- 3 oz sharp cheddar
- 1 1/2 oz American cheese
-
1 tsp Kozlik’s Dijon Classique
-
1 tsp Cattleman’s Grill Pit Fire Hot Sauce
-
1/2 tsp Cattleman’s Grill Lonestar
Mornay sauce:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up with the Yoder Smokers Wood Fired Oven installed.
- Place your bacon on a jerky rack over a sheet pan. Place inside the wood fired oven and cook until rendered, about 15 min.
- At the same time, reheat your turkey in Lodge 10” steel skillet with the stock/broth, covered with a lid. Place on top of the oven to slowly warm up.
- When the bacon is done cooking, turn the grill temperature up to 450ºF. When you do this, place a Lodge 8” Steel Skillet inside the oven to preheat. Also, place your milk in a small sauce pan and let warm on the grate to the side of the oven.
- To make the mornay sauce, remove the skillet from the oven and add the butter. Let the butter melt, then add the flour. Cook for about one minute. Whisk the warm milk into the skillet. Add the cheese and whisk until melted. Add the mustard, hot sauce and Lone Star Brisket Seasoning. Whisk until smooth. Remove from the grill
- Preheat a Lodge Bakeware 10.5”x15” griddle inside the wood fired oven. Melt your butter in the griddle. Place your bread on top of the butter. Top the bread with warm turkey, tomato and smother in mornay sauce. Top with shredded white cheddar. Return to the griddle to the wood fired oven. Cook until browned on top, about 8 minutes.
- Serve the open faced sandwiches topped with two slices bacon and chives.
Recipe Note
Other Recipes You Might Enjoy:
Leftover Thanksgiving Turkey Sandwich
Recipe Highlights and Insights:
The Kentucky Hot Brown sandwich has its origins in the culinary scene of Louisville, Kentucky. It was first introduced at the Brown Hotel in Louisville in the 1920s. The sandwich is credited to Fred K. Schmidt, the hotel's chef at the time.
Legend has it that the Kentucky Hot Brown was created as a late-night dish to satisfy the appetites of the hotel's guests who were looking for something different. The dish quickly gained popularity and became a signature item on the hotel's menu.
The classic Hot Brown consists of an open-faced sandwich with turkey and bacon, covered in a Mornay sauce (a béchamel sauce with cheese, usually Parmesan), and then broiled until the top is bubbly and lightly browned. Some variations may include additional ingredients such as tomatoes or pimientos.
Over the years, the Kentucky Hot Brown has become a regional specialty and a beloved comfort food. It is often associated with Derby season in Kentucky and is served in many restaurants throughout the state. The dish's rich history and delicious flavor have contributed to its enduring popularity, making it a cherished part of Kentucky's culinary heritage.
Nutrition
Nutrition
- Serving Size
- 1/2 sandwich
- per serving
- Calories
- 386
- Fat
- 28.2 grams
- 36%
- Saturated Fat
- 14.4 grams
- 72%
- Cholesterol
- 99 milligrams
- 33%
- Sodium
- 1365 milligrams
- 59%
- Carbs
- 7.1 grams
- 3%
- Fiber
- .5 grams
- 2%
- Sugar
- 3.9 grams
- Protein
- 24.6 grams
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