Kentucky Hot Brown

The Kentucky Hot Brown, an open-face sandwich, originated at the Brown Hotel in Louisville, Kentucky, early in the 1900s. There are as many versions of the dish as there are cooks who make it. This is my favorite as it uses both turkey and ham.

Yield: 4 servings

Ingredients

• 2 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon chicken bouillon
• 3/4 cup shredded sharp Cheddar cheese
• 4 slices bread, toasted
• 6 ounces cooked turkey breast meat, thinly sliced
• 6 ounces cooked ham, thinly sliced
• 1 tomato, sliced
• 4 slices bacon, cooked until crisp*
• 2 teaspoons Parmesan cheese (optional)
• Paprika (optional)

Instructions

1. Heat oven to 300 degrees F.
2. Melt butter in skillet. Stir in flour.
3. Gradually add milk and bouillon; cook until thickened.
4. Add 1/2 cup Cheddar cheese. Stir until cheese is melted; remove from heat.
5. Put toast in flat baking dish.
6. Put turkey and ham on toast.
7. Spoon cheese sauce over meat.
8. Bake for 10 minutes.
9. Top with tomato slices, and sprinkle the remaining 1/4 cup Cheddar cheese over the top of the tomatoes; bake several minutes more, just unti the cheese is melted..
10. Top with bacon slices
11. Sprinkle with Parmesan and paprika before serving, if desired, or sprinkle with chopped chives.

Notes

* Use more bacon if you would like more than one slice on each sandwich.

You can skip the 1/4 cup cheese over the tomatoes, if desired. I think it adds a nice extra touch. If you skip this step, just remove from the oven after 10 minutes and lay the tomato slices and bacon on top of the sandwich.

Attribution

Photo credit: (c) Can Stock Photo / bhofack2