You can’t beat Kentucky Hot Brown at the Brown Hotel in Louisville, Kentucky. Louisville traditions around the world. Louisville hot browns have been featured in every major magazine and newspaper, from Southern Living to the Wall Street Journal. The recipe below is how to make hot browns. You can read about the hotel and get the original recipe here. hot brown at brown hotel.
Ingredients needed for Kentucky Hot Brown:
real butter
all purpose flour
heavy cream
You can use pecorino romano cheese or fresh grated parmesan cheese
roasted sliced turkey breast (I use as many as I want on sandwiches)
salt and pepper (I like more pepper)
texas toast
bacon
Roman tomatoes
paprika
parsley
Melt the butter in a pan, add the flour and mix until a thick paste (roux) forms. Cook over medium-low heat for 2 minutes, stirring frequently. Add heavy cream, heat over medium heat, and simmer for 3 minutes until thickened. Remove sauce from heat and slowly whisk in 1/4 cup Pecorino Romano cheese until sauce is smooth. Add salt and pepper to taste.
The Brown Hotel’s Hot Brown is the very original Kentucky recipe served at the annual Kentucky Derby party. It’s also a great way to enjoy leftover turkey while on vacation. We always have these the day after Thanksgiving and it has become a tradition in our house.
If you don’t have individual baking pans that you can place under the broiler, a metal pie pan works well, or you can put several in a large baking pan and place them under the broiler at once. A large cast iron skillet is also great for making multiple sandwiches. Some recipes add sliced ham along with the turkey.
“I was so happy to have my first hot brown at the Brown Hotel in Louisville, Kentucky when I was in town for the Kentucky Derby. I was perfect and just like I remembered!! Thank you so much!” – Caroline
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kentucky hot brown
This classic is always a hit!
Serving: Four
- 1 ounce real butter or about 2 tablespoons
- 1/4 cup all purpose flour
- 1 pint fresh cream
- 1/4 cup Sprinkle additional cheese over hot brown pecorino romano or use freshly grated parmesan
- roasted turkey breast I use as much as I want in sandwiches
- salt and pepper to taste i like a lot of pepper on me
- Four slice peeled texas toast
- 8 slice bacon Cook until crisp or how you like it
- Four Roman tomatoes Cut in half or you can use regular tomatoes
- paprika
- parsley
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Melt the butter in a pan, add the flour and mix until a thick paste (roux) forms. Cook over medium-low heat for 2 minutes, stirring frequently. Add heavy cream, heat over medium heat, and simmer for 3 minutes until thickened. Remove sauce from heat and slowly whisk in 1/4 cup Pecorino Romano cheese until sauce is smooth. Add salt and pepper to taste.
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For each hot brown, place 1 slice of toast on an oven-safe plate and cover with a slice of turkey. Take two halves of the Roma tomatoes and place them along the base of the turkey and toast. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under the broiler until the cheese begins to brown and bubble. Remove from the broiler, cross 2 slices of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
If you don’t have individual baking pans that you can place under the broiler, a metal pie pan works well, or you can put several in a large baking pan and place them under the broiler at once. Some recipes add sliced ham along with the turkey.
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