Recipe by Dropbear
Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown sandwich in 1926. In the 1920s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until late, and when the band took bread, around midnight; people would retire to the restaurant for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his guests by creating the Hot Brown.
Top Review by Laclay
Great recipe, and very close to the original, however, there are a couple things left out. With the turkey, there is supposed to be slices of kentucky salt cured ham. On top with the criss-crossed bacon slices, there should be a slice of tomato. (I grew up on Hot Browns while living in Ky.)
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1⁄2 cup freshly grated parmesan cheese
- 1 egg, room temperature and beaten
- salt and black pepper, to taste
- 1⁄2 cup prepared whipped cream
- 8 slices toasted white bread, crust trimmed off
- 1 lb cooked turkey breast, thinly sliced
- grated parmesan cheese, for topping
- 1 (2 ounce) jar diced pimentos, drained
- 8 slices bacon, fried crisp
Directions See How It's Made
- In a large saucepan over medium heat, melt butter.
- Gradually add flour, stirring constantly, until smooth and free from lumps.
- Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.
- Add Parmesan cheese and stir until melted and well blended.
- In a small bowl, beat egg.
- Gradually add 1 cup of hot cheese sauce, 1/3 cup at a time, to the egg, stirring constantly.
- Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
- Fold in whipped cream.
- For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.
- Cover the toast with a liberal amount of turkey.
- Pour a generous amount of sauce over the turkey.
- Sprinkle with additional Parmesan cheese.
- Place entire dish under a broiler until the sauce is speckled brown and bubbly.
- Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.