Best 2 Louisville Hot Browns Recipes

**Louisville Hot Browns: A Kentucky Classic with Three Tempting Variations**

Originating from the Brown Hotel in Louisville, Kentucky, the Hot Brown is an open-faced sandwich that has become a beloved classic of Southern cuisine. This iconic dish features toasted bread topped with sliced turkey, a creamy Mornay sauce, crisp bacon, and juicy tomato slices. Served piping hot, the Hot Brown is an indulgence that is both comforting and satisfying. This article presents three delectable variations on the Hot Brown, each with its unique twist on the original. From the classic Hot Brown to a vegetarian version and a Hot Brown casserole, these recipes offer a range of options to suit every palate. Whether you're a fan of traditional dishes or enjoy exploring new culinary creations, you're sure to find a Hot Brown recipe here that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

LOUISVILLE HOT BROWNS

Louisville Hot Browns image

Provided by Food Network Kitchen

Categories side-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 strips bacon
1 stick unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups whole milk
6 tablespoons grated parmesan cheese, plus more for sprinkling
1 large egg, beaten
Kosher salt and freshly ground pepper
8 slices thick white sandwich bread, toasted, crusts removed
1 pound leftover roast turkey, sliced
1 ripe tomato, sliced
Chopped fresh parsley, for garnish

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

LOUISVILLE HOT BROWNS

Louisville Hot Browns image

This is a hearty open-faced sandwich that is rich and creamy for those meals where you want comfort food and forget about calories. The original recipe was from the Brown Hotel in Louisville and created in the 1920's. It was originally designed to use leftover turkey

Provided by lazyme

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 small onion
1/4 cup unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup cheddar cheese, coarsely grated
1/4 cup parmesan cheese, grated
1/4 lb mushroom
1/2 tablespoon vegetable oil
8 slices toast, trimmed
8 ounces turkey slices, thinly sliced
4 slices bacon, crisp

Steps:

Preheat broiler.
Chop onion.
In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
Add flour, stirring until smooth.
Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth.
Add cheese and remove pan from heat.
Whisk sauce until cheeses are melted.
Thinly slice mushrooms.
In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated.
Season mushrooms with salt.
In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken.
Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes.
Crumble bacon.
Top each sandwich with bacon and mushrooms.
Serve sandwiches immediately.

Nutrition Facts : Calories 623.6, Fat 36.6, SaturatedFat 17, Cholesterol 112.5, Sodium 1071, Carbohydrate 53.5, Fiber 2.6, Sugar 9.2, Protein 20.4

Tips for Making the Best Louisville Hot Browns:

Use Fresh Ingredients: Always use fresh, high-quality ingredients for the best flavor. Choose ripe tomatoes, crisp bacon, and creamy Mornay sauce.
Don't Overcook the Turkey: The turkey should be cooked just until it is no longer pink. Overcooking will make it dry and tough.
Make the Mornay Sauce Ahead of Time: You can make the Mornay sauce up to 2 days ahead of time and store it in the refrigerator. This will save you time when assembling the hot browns.
Use a Good Quality Bread: The bread should be thick and sturdy enough to hold up to the other ingredients. A good sourdough or French baguette works well.
Assemble the Hot Browns Just Before Serving: This will prevent the bread from getting soggy.

Conclusion:

The Louisville Hot Brown is a classic dish that is enjoyed by people of all ages. It is a delicious and easy-to-make meal that is perfect for any occasion. With its unique combination of flavors and textures, the Hot Brown is sure to be a hit at your next party or gathering. So, next time you're looking for a new and exciting dish to try, give the Louisville Hot Brown a try. You won't be disappointed!