Kentucky derby | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Thu, 04 May 2023 19:30:29 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 Kentucky derby | James & Everett https://jamesandeverett.com 32 32 35272068 Kentucky Hot Brown https://jamesandeverett.com/2013/05/04/kentucky-hot-brown/?utm_source=rss&utm_medium=rss&utm_campaign=kentucky-hot-brown https://jamesandeverett.com/2013/05/04/kentucky-hot-brown/#comments Sat, 04 May 2013 13:00:41 +0000 https://jamesandeverett.com/?p=2741 Kentucky Hot Brown Sandwich Like Mint Juleps, garlands of roses, and ladies hats, the Kentucky Hot Brown is a derby day tradition. Created in 1926 by Fred K. Schmidt at the Louisville Brown Hotel as a late night alternative to ham and eggs, this open …

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Kentucky Hot Browns

Like Mint Juleps, garlands of roses, and ladies hats, the Kentucky Hot Brown is a derby day tradition. Created in 1926 by Fred K. Schmidt at the Louisville Brown Hotel as a late night alternative to ham and eggs, this open face sandwich is piled with turkey and tomatoes, smothered in a Mornay sauce, broiled to a golden crisp, and topped with bacon. The sandwich became widely popular, and to this day remains a signature dish of the Historic Brown Hotel, and has also become a part of the legendary Kentucky Derby.

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Kentucky Hot Browns
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Kentucky Hot Brown Sandwich

This open face sandwich is piled with turkey and tomatoes, smothered in a cheesy sauce, then broiled to a golden crisp and topped with bacon.
Course Brunch, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2

Ingredients

  • 2 oz. whole butter
  • 2 oz. all-purpose flour
  • 1 pint heavy cream
  • 1/2 cup Pecorino Romano plus 1 tablespoon for garnish
  • Salt & pepper
  • 14 oz. sliced roasted turkey breast
  • 2 slices Texas toast or any thick-sliced toast, crust trimmed
  • 4 slices of bacon cooked until crisp
  • 2 tomatoes sliced or halved
  • Paprika and chopped parsley for garnish

Instructions

  • Cook bacon until crisp and set aside.
  • In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste or 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 sauce is smooth.
  • Add salt and pepper to taste.

Assemble

  • 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.

Notes

Recipe courtesy of the Brown Hotel

For a little different spin on the Kentucky Hot Brown, I used our easy Pizza Dough recipe and topped it will all the same tasty toppings. delicious!

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