Kentucky Hot Brown
The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Many Hot Browns also include ham with the turkey, and either pimentos or tomatoes over the sauce.
3 slices thick white bread, toasted
6 oz. roasted turkey breast, sliced 1⁄4-in. thick, warmed
6 oz. Mornay Sauce, warmed (see recipe)
2 tomato slices
2 tbsp. shredded Parmesan cheese
2 strips turkey bacon, cooked and held warm for service
2 1⁄2 gal. milk
3 1⁄2 lb. white cream sauce base
5 lb. shredded Parmesan cheese
5 cups white wine
- On a large platter, place toast so one corner of each slice meets at the center of the plate, creating a small mound.
- Place warm sliced turkey on top of toast, covering it completely. Smother turkey slices with warm Mornay Sauce. Top with tomato slices and Parmesan cheese.
- Place sandwich under a salamander or hot flame to melt cheese and lightly brown the sauce. Top with warm bacon, forming an “X” in the center of the presentation.
- Heat milk to 145°F. Add 3 lb. cream sauce base; cook, stirring, until thickened. (If too thin, add more sauce base.)
- Stir in 21⁄2 lb. Parmesan cheese. Cook and stir until smooth. Gradually stir in wine; cook 5 min.
- Stir in remaining 21⁄2 lb. Parmesan; cook 4 min. longer.
- Cool sauce to 40°F. Refrigerate until ready to use.
Yield: 5 gal.