Kentucky Hot Brown

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4-6 servings

Ingredients
  • 4 ounces butter
  • Flour to make a roux (about 6 tablespoons)
  • 3 to 3 1/2 cups milk
  • 1 beaten egg
  • 6 tablespoons grated Parmesan cheese, plus extra for topping
  • 1 ounce whipped cream (optional)
  • Salt and pepper, to taste
  • 1 cup Sauteed mushrooms
  • 1 whole tomato, sliced
  • Slices roast turkey
  • 8 to 12 slices of toast (may be trimmed)
  • 8 to 12 strips fried bacon
Directions
  • Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and 6 tablespoons Parmesan. Add egg to thicken sauce, but do not allow to boil.

  • Remove from heat. Fold in whipped cream. Add salt and pepper to taste.

  • For each Hot Brown, place 2 slices of toast on a metal (or flameproof) dish. Cover the toast with mushrooms and thinly sliced tomatoes, then cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top and serve immediately.


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    Kentucky Hot Browns

    Recipe courtesy of Bobby Flay