Name: Louisville Hot Brown
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups milk; 1 cup shredded mild white cheddar cheese; 1/4 cup grated parmesan cheese; 1 1/2 tablespoons Dijon mustard; 1/2 teaspoon Tabasco sauce; 1/2 teaspoon salt; 3 slices bacon; 6 slices italian ciabatta or 6 slices other rustic bread, toasted; 1/2 lb roast turkey breast, sliced; 1 large tomatoes, sliced; 1/8 teaspoon ground black pepper

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Recipe by Shelby Jo

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Louisville Hot Brown created by DianaEatingRichly

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"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." --- Recipe from Country Living

Ready In:: 20mins
Serves:
Units:

15

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ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 ¹⁄₂ cups milk
1 cup shredded mild white cheddar cheese
¹⁄₄ cup grated parmesan cheese
1 ¹⁄₂ tablespoons Dijon mustard
¹⁄₂ teaspoon Tabasco sauce
¹⁄₂ teaspoon salt
3 slices bacon
6 slices italian ciabatta or 6 slices other rustic bread, toasted
¹⁄₂ lb roast turkey breast, sliced
1 large tomatoes, sliced
¹⁄₈ teaspoon ground black pepper

directions

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.
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.
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.

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RECIPE MADE WITH LOVE BY

@Shelby Jo

Contributor

@Shelby Jo

Contributor

""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." --- Recipe from Country Living"

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review by joydarnell

5/30/2019

I’m a Kentucky native and this is not like any Hot Brown I’ve ever eaten. A real Hot Brown is prepared in a deep plate or large shallow bowl, covered with mornay.

1

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review by Margaret R.

8/19/2018

My mother used to make a version of Welsh Rarebit that was similar - but with really sharp old cheddar

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review by Isabel R.

8/7/2018

It is not a Kentucky Hot Brown. The Mornay sauce is essential. I like white cheddar but not for this heavenly concoction. Oh, to have some salt cured aged baked country ham on it is wonderful. But if you make it as The first downtown Brown Hotel did it is heavenly, We live in Florida and will drive hours to eat a hot brown there.

Replies 1
review by connielgordon

8/19/2017

Not a very authentic hot brown- where is the Mornay sauce. A true hot brown is wonderful, this might be good but not a hot brown Connie - Louisville, ky

3

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review by Kaye Sims

8/14/2017

This sounds good BUT definitely NOT a hot brown. I'm from Louisville and don't recognize this receipe

3

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