Louisville Hot Brown Recipe

The recipe I used to make my Louisville Hot Browns is found HERE:

For the workshop, I used small cocktail breads.  I placed them on a cookie sheet covered in aluminum foil and put them under the broiler for about a minute.  Keep an eye on them until you know what your oven does.  I had 20 of them on a sheet and actually made 40 total and still had cheese sauce left over.

Then I stacked on the turkey, a thinly sliced small tomato and then spooned on the cheese sauce.  After being under the broiler about  3 minutes, remove them and sprinkle chopped bacon on top.

I cheated on the bacon and used Hormel packaged real bacon crumbles.

Enjoy!  Let me know if you make them and how they turn out.

   

The Louisville Hot Brown was first served at the Brown Hotel, 

in Louisville, Ky., in the 1930s. Crumbled bacon and a white 

Cheddar sauce top off this open-face sandwich, which is layered 

with sliced turkey and tomato. Early versions of this Kentucky 

original were made with country ham.

LEVEL: Moderate

SERVES: 6

Ingredients

• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• 1.50 c. milk
• 1 c. shredded mild white Cheddar cheese
• 0.25 c. grated Parmesan cheese
• 1.50 tbsp. Dijon mustard
• 0.50 tsp. Tabasco sauce
• 0.50 tsp. salt
• 3 thick slices bacon
• 6 slice Italian ciabatta or other rustic bread, toasted
• 0.50 lb. roast turkey breast
• 1 large tomato
• 0.13 tsp. ground black pepper

Directions

1. Make the cheese sauce:
   In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.
2. Cook the bacon:
   In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.
3. Make the sandwiches:
   Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.

From: Country Living