Best 2 Sheilas Derby Day Hot Brown Recipes
Indulge in a taste of Southern tradition with the iconic Hot Brown, a delectable open-faced sandwich that has captivated taste buds since its inception in the 1920s at Kentucky's Brown Hotel. Featuring a toasted English muffin as its base, the Hot Brown is generously layered with sliced turkey, crispy bacon, and a velvety Mornay sauce, creating a harmonious blend of textures and flavors. Topped with Parmesan cheese and broiled to perfection, this culinary masterpiece is a symphony of richness and indulgence. Accompanying the Hot Brown recipe are variations that cater to diverse preferences, including a vegetarian version with grilled portobello mushrooms and a chicken-based rendition for those who prefer a lighter option. These Hot Brown variations offer a delightful twist on the classic, ensuring there's something for everyone to savor.
Here are our top 2 tried and tested recipes!
DERBY HOT BROWNS
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
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 :
HOT BROWN
The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.
Provided by Sara Bonisteel
Categories dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
- Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
- Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
- Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
- Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
- Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful ingredients whenever possible.
- Don't overcook the turkey: Turkey can easily become dry and tough if it is overcooked. Cook it to an internal temperature of 165 degrees Fahrenheit for best results.
- Make the gravy ahead of time: Gravy can be made ahead of time and reheated just before serving. This will save you time on the day of your party.
- Use a variety of vegetables: This will add color, flavor, and texture to your dish. Some good choices include carrots, celery, onions, and potatoes.
- Don't forget the herbs and spices: Herbs and spices can add a lot of flavor to your dish. Some good choices include rosemary, thyme, sage, and black pepper.
- Serve the dish hot: Derby Day Hot Brown is best served hot and fresh out of the oven.
Conclusion:
Derby Day Hot Brown is a delicious and easy-to-make dish that is perfect for any special occasion. With its combination of turkey, bacon, and cheese, it is sure to be a hit with everyone at your party. So next time you're looking for a special dish to serve, give Derby Day Hot Brown a try.
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