Best 2 Derby Hot Browns Recipes

In the heart of Kentucky, a culinary gem awaits - the Derby Hot Brown. This open-faced sandwich, named after the renowned Kentucky Derby, is a symphony of flavors, textures, and history. It was first created in the 1920s at the Brown Hotel in Louisville, and quickly gained popularity among the city's elite. The classic Derby Hot Brown features slices of roasted turkey or chicken, Mornay sauce, bacon, and tomato slices, all nestled on an open-faced English muffin. But that's just the beginning, as variations of this dish have sprung up, offering a range of taste experiences. From the traditional to the modern, this article presents a collection of Derby Hot Brown recipes that will tantalize your taste buds and transport you to the heart of Kentucky's culinary heritage.

Here are our top 2 tried and tested recipes!

DERBY HOT BROWNS

Derby Hot Browns image

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup 2% milk
1/2 cup chicken broth
1/2 cup sherry or additional chicken broth
1 cup shredded Parmesan cheese, divided
1/3 cup shredded sharp cheddar cheese
12 slices pumpernickel bread, toasted
1-1/2 pounds sliced cooked turkey
4 medium tomatoes, halved and sliced
12 cooked bacon strips, crumbled

Steps:

In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth; gradually add the milk, broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/3 cup Parmesan cheese and cheddar cheese until melted. Remove from the heat., Place toast slices on a baking sheet. Top each with turkey, sauce mixture, tomatoes and bacon. Sprinkle with remaining Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.

Nutrition Facts :

KENTUCKY HOT BROWNS

Kentucky Hot Browns image

Provided by Bobby Flay

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 23

Ingredients

4 tablespoons unsalted soft butter
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

Steps:

Preheat oven to 425 degrees F.
Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
For assembly:
Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

Tips:

Use stale bread: Stale bread is less likely to get soggy when it is soaked in the gravy.
Make sure the gravy is hot: The gravy should be hot and bubbly when you pour it over the bread.
Use sharp cheddar cheese: Sharp cheddar cheese will melt smoothly and evenly, resulting in a more flavorful dish.
Don't overcook the turkey: The turkey should be cooked until it reaches an internal temperature of 165 degrees Fahrenheit.
Serve immediately: Derby Hot Browns are best served immediately after they are made.

Conclusion:

Derby Hot Browns are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover turkey, and they are sure to be a hit with your family and friends. So next time you are looking for a quick and easy meal, give Derby Hot Browns a try!