Twisted Hot Brown

Originally posted in 406 Woman Magazine
“Best of Kentucky Derby Eats with a Twist”

Spring is in the air and with that comes the Kentucky Derby. The Kentucky Derby is a day of tradition, excitement, amazing hats, and an all American spirit. People come together to cheer on their favorite steed and enjoy the specialties of the day. The Kentucky Derby would not be right without diving into a Hot Brown or sipping on a Mint Julep. We are going to get your taste buds ready to pick a winner.

We have to start off with the famous Hot Brown. The original Hot Brown is accredited to Fred K. Schmidt in 1926 at Louisville’s Brown Hotel. It was created to replace the late night ham and egg dinners. The open-faced sandwich starts with white bread layered with sliced turkey, bacon, and topped with gravy. That is the basic traditional recipe, but I like to put a little twist on it by adding some extra flavor choices. Try the following recipe to surprise your guests. It is a simple recipe with basic pantry ingredients, but packs a punch.

“Twisted Hot Brown”
*This recipe is for four people
6 slices of bacon
1 Diced Onion
2-3 tablespoons flour
1 ¼ cup milk
1 ¼ cup chicken broth
1 ½ cup shredded Gruyere cheese
1 to 1 ½ cup Shredded Monterey Jack
Favorite hot sauce to taste
4 slices crusty white bread sliced medium thick
Favorite mustard for spreading
Good handful sliced turkey (use roast beef for a twist)
Chopped fresh parsley for color
Salt and pepper to taste

Cook your bacon until crispy and set aside. In a sauté pan cook the onion until transparent. Add the flour, let cook for a minute (continue stirring constantly through this whole process) and add the milk. Let it thicken slightly and add the chicken stock. Continue to stir until sauce is thickened to gravy at a boil (about 6 minutes). Reduce heat to a simmer and add the cheese, hot sauce, salt and pepper to your liking. Once melted, keep on low. Spread mustard on the bread and place on a baking sheet or individual bowls if they can be broiled. Pour a little of your sauce on top and the sliced turkey. Add more sauce, and then place under the broiler until golden. Sprinkle with the bacon (2 slices per person) and fresh parsley.

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