Prep 15 mins
Cook 10 mins
This recipe comes directly from the Brown Hotel website. The following is Copied from the recipe page. In 1923, The Brown Hotel drew over 1200 guests each evening for its dinner dance. In the "wee" hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Guests were growing rapidly tired of the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. Thus, the Hot Brown was born, an open-face turkey sandwich with bacon, pimento, and a delicate mornay sauce. Who could have guessed that this chef's dedication to service would start such an enduring and well-loved Louisville tradition… the Hot Brown
- 4 ounces butter
- flour, to make a roux (about 6 tablespoons)
- 10 1⁄2 cups milk
- 1 beaten egg
- 6 tablespoons grated parmesan cheese
- 1 ounce whipped cream (optional)
- salt and pepper
- 1 slice roasted turkey
- 8 -12 slices toast (may be trimmed)
- parmesan cheese, for topping
- 8 -12 slices of fried cooked bacon
- Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil.
- Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
- For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese.
- Place entire dish under a broiler until the sauce is speckled brown and bubbly.
- Remove from broiler, cross two pieces of bacon on top, and serve immediately.