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Kentucky Hot Browns Recipe

Kentucky Hot Browns

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Average Rating:

Total Reviews: 50

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  • on November 28, 2012

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    For us the batter dipped bread was a bridge too far. We found the dish overly rich--maybe we just aren't Hot Brown fans. Also didn't care for the consistency wished for more/diffent texture. If I ever try this again, I'll go with toast & raw tomato. BTW The cheese sauce is improved with a bit of Dijon mustard. Very sorry, I didn't go with our standard hot turkey sandwich.

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  • on July 09, 2011

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    Made this after Thanksgiving when I had both leftover Turkey and Ham, so follwed recipe, but used both meats (in addition to the bacon. I had a 4-Italian cheese blend (sold grated in a package, so used that instead of the Cheddar. Grilling the tomatos and 'french-toasting' the bread really made it extra special.

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  • on July 01, 2011

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    Please fix the name. It is NOT "hot browns" it is 'hot brown'.

    And this recipe is a tad complicated for what is meant to be 'comfort food'

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  • on December 20, 2010

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    I thought this recipe was good except for the cheese sauce. I used Monterey Jack instead of white cheddar because the white cheddar was too expensive at my local supermarket. The sauce came out really grainy, but maybe that's because I changed the cheese. Other than that though it tasted great. I just left the sauce off and melted the extra cheese on top under the broiler.

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  • on October 28, 2010

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    I've played around with this recipe a few times before. Its a whole lot of fun!

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  • on September 28, 2010

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    This sandwich was excellent. It does require a bit of good timing for the preparation, but well worth it. I have made it a few times- not on a weeknight for a quick meal, though!

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  • on April 26, 2010

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    Flay was beaten by Joe Castro, the Chef at the Brown Hotel, where the Hot Brown was created. His "official" recipe is available at
    http://www.foodanddiningmagazine.com/hotbrown.phtml

    Though     it's slightly different than the recipe found at the Brown Hotel's website.

    Flay should just stick to his signature Southwestern cuisine. Which is quite odd being from NY.
    Kinda like a Texan expounding the virtues of French cuisine.

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  • on April 26, 2010

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    My husband and I really liked these! Perfect for Sunday Brunch. If you don't like messing with the traditional, DON"T! I don't need to hear about it, it isn't helpful!

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  • on April 06, 2010

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    I made this recipe and loved the results...only question is if you use 8 slices of French toast and it says servings = 4?? Does everyone get 2 of these rich creations or ?

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  • on April 04, 2010

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    After reading about Kentucky Hot Browns, at the Brown Hotel in Louisville I couldn't wait to try this recipe. Before I had a chance, I saw Bobby Flay do his Kentucky Hot Brown throwdown, and then on his Grilling with Bobby Flay show he again prepared a Kentucky Hot Brown. I finally prepared the recipe today, and found it to be flavorless; i.e., bland, bland, bland.
    I made 3 changes to Bobby's recipe. I used Texas Toast, and for the sauce I used 1/2 & 1/2 Cream, and Pecorino Romano Cheese as directed in the recipe from the Brown Hotel. The results were disappointing.
    I will make this recipe again, but I will definately use more herbs (sage and spices.

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