Bluegrass Hot Brown

Bluegrass Hot Brown

                                         
           Recipe from the Thermador Taste of America Cookbook


The Brown Hotel in Louisville, Kentucky, is home to a locally famous sandwich known as the Hot Brown. The sandwich was created by hotel chef Fred K. Schmidt in the late 1920s as a change-of-pace snack for the social set who listened to the hotel band. The original recipe—for an open-face turkey sandwich covered in a Mornay sauce and garnished with bacon and pimiento—was an instant hit, and it has been around in one version or another (including this one created by John T. McCloud) ever since.


Submitted by:
John T. McCloud


6 servings


Sauce
1 tablespoon butter
2 tablespoons all purpose flour
1 cup cold whole milk
1½ cups grated extra-sharp cheddar cheese
Salt and freshly ground black pepper

Sandwiches
6 slices sourdough bread, lightly toasted
12 thin slices deli ham (about 12 ounces)
12 thin slices deli turkey (about 12 ounces)
12 slices bacon, cooked until crisp
6 tomato slices


For sauce: Melt butter in heavy large saucepan over
medium-low heat. Add flour and stir 1 minute. Add
milk, increase heat, and bring to boil, whisking
until smooth. Add cheese and whisk until melted and
smooth. Season to taste with salt and pepper.

For sandwiches: Preheat broiler. Place each bread
slice in individual gratin pan or on baking sheet.
Top each with 2 ham slices and 2 turkey slices. Cover
each with 1/4 cup sauce. Broil until hot and bubbly,
about 2 minutes. Top each with 2 bacon slices and 1
tomato slice. Serve immediately.

Serve with bourbon.