Ever experienced a Hot Brown? The Hot Brown was created in the 1920’s at The Brown Hotel, Louisville, to provide some late night food to the revelling guests who wanted more than just ham and eggs. Chef Fred Schmidt put together and open turkey sandwich with a rich moray sauce which has become a culinary icon of Kentucky! Our recipe is based on the original as told by The Brown Hotel itself, with only a couple of minor changes!
Total prep and cooking time – 30 minutes
Serves – 2
Serving recommendation: Best served with either chips or a green leaf salad for a lighter option!
|2 SLICES||THICK WHITE BREAD|
|8 SLICES||TURKEY BREAST|
|50 GRAMS||PLAIN FLOUR|
|150 ML||DOUBLE CREAM|
|100 GRAMS||GRATED PECORINO ROMANO|
|100 GRAMS||GRATED CHEDDAR|
|4 RASHERS||SMOKED STREAKY BACON|
|HANDFUL – CHOPPED||PARSLEY|
Toast and butter your bread and leave to one side and add your bacon rashers to a frying pan with a little oil, fry until perfectly crispy.
Creating your mornay sauce. In a warm saucepan on a medium heat, add your butter and allow to melt before putting in the flour. Whisk together until you have a roux.
You can now being to add your milk, a little at a time whilst continuing to whisk, this will help to thicken the sauce and ensure a smooth finish. Once you have finished adding the milk, add the cream a little at a time. Once it is all in allow to thicken on a low heat and keep stirring!
Once your sauce has heated through, add the cheeses leaving a handful aside for sprinkling on later. Combine into your sauce until it is fully melted then add nutmeg, salt and pepper to taste.
Place you toast in a baking tray and then layer 4 turkey slices on each piece of toast. Generously pour your sauce over both sandwiches, before topping with a large slice of tomato and a sprinkle of paprika and cheese.
The baking tray can now go under a hot grill until the cheese is melted, bubbling and browning on top.
Serve with another sprinkle of cheese with some parsley and add your crispy bacon. Enjoy!