When we were doing the Louisville thing for Hubby’s hand reconstructive surgery, we decided, for ONCE in our adult life, to play tourist … and went to the Brown Hotel to have…
And then I was on a quest to recreate these things at home, because a) Louisville is quite a ways away from south Florida and b) they had to be fairly simple to make (really, just a glorified open face turkey sandwich) and c) it would be an excellent way to use up some leftover turkey after Thanksgiving …
So I finally made them. And they were so all that and more!
And I’m jonesin for one in the very near future … so just to torture myself (and YOU), I’m reposting … and by all means, you don’t have to wait for the Kentucky Derby and get out a fancy hat to enjoy! Which, by the way, is usually a pretty special weekend in my house: My BIRTHDAY; Cinco de Mayo, and the Air and Sea Show all typically fall around the same time … so I never really watch the 2 minute race because I’m busy doing other stuff (last year we were in Vegas, was hoping to do it again this year, but alas, no.)
The sauce, even though it took a little time, was pretty much done in the time it took for the bacon to cook so not so bad if you are good at multitasking (and toasting the bread and remembering that oops, the turkey should be sitting out to take the chill out) … go ahead, have at it and let me know what you think!
Hot Brown Sandwich
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups 2% milk
1/2 cup heavy whipping cream (this time around I’m using half and half)
1/2 cup freshly-grated Parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper to taste
Dried parsley as desired
8 slices toasted thicker slice white bread, crust trimmed off
1 pound cooked turkey breast, thickly sliced (or chunky)
Grated Parmesan cheese for topping
8 bacon slices, fried crisp (I only did 5)
One medium size tomato cut in quarters and halved again (8 quarters)
*NOTE: this makes way more sauce than you need so you may wish to reduce the ingredients for sauce by half*
In a large saucepan over medium heat, melt butter. Gradually add flour, whisking constantly, until smooth and free from lumps.
Gradually stir in milk and cream until sauce comes to a gentle boil, stirring constantly; remove from heat. Add Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste with parsley.
For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.
Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey.
Nestle a tomato wedge in one corner and then other corner (2 total). Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove dish from broiler and cross two pieces of bacon over the top, and serve immediately.
Makes 4 servings of two open-faced sandwiches each.
My notes: FYI – its pretty important that you gradually do the egg otherwise you will have scrambled egg pieces and pretty much ruin the sauce … keep the bread crust that you trimmed off after toasting to “sample” the sauce … trust me, you’ll be glad you did! Also, I DID use fresh Parmesan cheese. There’s a time and a place for the shaker green stuff but I don’t think is it.
Linking up to:
Food on Friday, Weekend Wanders, Anything Goes, Dwell on Fridays, Not Baad Sundays, Creative Mondays, Mangia Mondays, Melt In Your Mouth Monday, Made by You, Savory Sundays, Show Your Stuff, Mop It Up Monday, Tempt My Tummy, Made From Scratch, Tasty Tidbits, Tuesday at the Table, Tasty Tuesday, Tuesday Timeout, Totally Tasty, What’s Cooking Wednesday, What’s New Wednesday ,