Prep 20 mins
Cook 1 min
Yummy for the Tummy.
- 12 slices toast, crust removed
- 12 -18 slices cooked chicken
- 1⁄3 cup butter
- 1⁄3 cup flour
- 3 cups milk
- 1 teaspoon salt
- 2 egg yolks, beaten
- 1⁄2 cup freshly grated parmesan cheese
- 1 tablespoon butter
- 12 slices bacon, cooked and drained
- In 6 individual baking dishes, place 1 slice toast in bottom.
- Top with 2-3 chicken slices.
- Melt 1/3 cup butter and blend in flour; stir in milk and salt, and stir constantly until thick and smooth.
- Blend in yolks, then Parmesan and 1 tablespoon butter.
- Pour 1/2 cup sauce over each sandwich.
- Crisscross 2 slices of bacon over each and place diagonal halves of toast at the ends of each dish.
- Sprinkle additional Parmesan over all, run under broiler and serve when golden brown.
- Serves 6.
Being from Louisville, I can tell you that this is as close to an authentic Hot Brown as you can get. Some Hot Brown recipes call for cheddar cheese. A real Hot Brown does not have cheddar cheese in it. These are wonderful and very filling. This particular recipe is nearly identical to the one created by Cissy Gregg, former food columnist for the CourierJournal, who observed the chefs at the Brown Hotel to see just how a real Hot Brown is made. The only difference between this recipe and Cissy's is Cissy's recipe has 4 tablespoons whipped cream added to the sauce and it calls for 6 tablespoons each butter and flour rather than 1/3 cup each. I also like to add sliced mushrooms to mine. I also sometimes substitute turkey for the chicken.