Best 10 Hot Browns Cooking Light Recipes

LOUISVILLE HOT BROWNS

Steps:

• Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels.
• Meanwhile, make the cheese sauce: Melt the butter in a saucepan over medium-low heat. Add the flour and stir with a wooden spoon to make a thick roux. Add the milk and bring to a simmer. Cook, stirring, until the sauce thickens, about 5 minutes. Stir in the parmesan, reduce the heat to low and whisk in the egg until the sauce is thick (do not boil). Remove from the heat and season with salt and pepper.
• For each Hot Brown, place 2 bread slices side by side in a small flameproof baking dish. Cover the bread with about 1/4 pound turkey and place 1 or 2 tomato slices alongside. Pour 1/2 to 3/4 cup cheese sauce over the turkey and bread. Sprinkle with more parmesan and broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more parmesan. Serve immediately.
• Photo by John Nation

KENTUCKY HOT BROWNS RECIPE

Steps:

• Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
• Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
• Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

HOT BROWN

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches. Sprinkle with the parsley.

KENTUCKY HOT BROWNS

Steps:

• Preheat the oven to 400 degrees F.
• Lay the bacon out on parchment lined, rimmed baking sheet and sprinkle each slice with a thin, even layer of brown sugar. Bake until the bacon is beginning to brown and crisp, but is not completely done, about 8 to 10 minutes. It will continue to cook with the hot browns. Remove from oven and set aside.
• Toast the bread in a toaster, until lightly browned. Cut each piece of toast diagonally into triangles and overlap 3 triangles into each of 4 individual oval-shaped baking dishes. Alternatively, hot browns can be assembled and baked on ovenproof dinner plates.
• Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until the bubbling begins to diminish, indicating that the water in the butter is evaporating. Add the flour and stir with a wooden spoon to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown. Add the milk all at once, and continue to stir with a wooden spoon or whisk, while bringing mixture to a simmer.
• Continue to cook until smooth and thick, using a whisk to break up any lumps that form. Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined. The cheese will thicken the sauce, so additional milk may be added, if desired. Season with salt and pepper, to taste.
• Cover the toast in each baking dish with about 1/4 cup of sauce. Then top with a layer of roasted turkey. Cover the turkey with additional sauce and put 2 strips of the bacon on top in a crisscross fashion. Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes.
• While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine.
• During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns. Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

KENTUCKY HOT BROWNS

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.

HOT BROWNS

Steps:

• Preheat the oven to 350 degrees F.
• Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
• Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.
• In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
• In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
• In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.

HOT BROWNS

Steps:

• In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp. Transfer bacon as cooked to paper towels to drain.
• Toast bread and if desired discard crusts and lightly butter toast. Arrange toast on 6 flameproof plates and divide turkey among toasts.
• Preheat broiler.
• Make sauce:
• In a 2- to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes.
• While sauce is simmering, in a bowl whisk together yolk and remaining cup of milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160°F. Remove pan from heat and season sauce with white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.
• Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.
• Arrange 2 bacon slices in an X on each serving.

MINI HOT BROWNS

Steps:

• Preheat oven to 350°. Dissolve bouillon in water; set aside., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat., Place bread on 2 baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley.

ORIGINAL HOT BROWN

Steps:

• Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
• Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese.
• Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.

CLASSIC HOT BROWN

Steps:

• Set oven control to broil. In 2-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens. Stir in Cheddar cheese until melted. Remove from heat.
• Spray 13x9-inch pan with cooking spray. Place toast slices in pan. Top each slice of toast with 3 oz turkey, 2 slices tomato, 1/3 cup cheese sauce and 1 tablespoon Parmesan cheese.
• Broil with tops about 6 inches from heat 3 to 4 minutes or until lightly browned. Top evenly with bacon; sprinkle lightly with paprika.