It’s pretty hard to make a better Hot Brown at home than you can get at the Brown Hotel in Louisville. This unique Kentucky hot sandwich was invented there in 1926, and it has been a favorite throughout Kentucky ever since. Nevertheless, we spent years trying to make a great one at home when we lived in Minneapolis, because no one seemed to even know what a Hot Brown was!
Today, if we can’t get to the Brown Hotel we drive over to Louisville and go to Nush Nosh at 4816 Brownsboro Center by the Waterson Expressway. They do a great Hot Brown there and it is close to our home in La Grange.
You should know that the Brown Hotel publishes their original recipe on their website at https://www.brownhotel.com/dining/hot-brown Go there if you want to try your hand at making the original.
After years of experimenting with different cheeses, tomatos and bacon, here’s our recipe. It’s a little different, and focuses on a good white cheddar cheese instead, and has a little zip by including our favorite chili powder (Ancho). Nevertheless, we think you will like it.
- 1 Stick Unsalted Butter
- 1/2 Cup All Purpose Flour
- 1 1/2 Cups Heavy Cream
- 1 1/2 Cups Whole Milk
- 1 Cup of Fresh Shredded White Cheddar Cheese
- 1 Cup of Fresh Shredded Pecorino Romano Cheese
- 1/8 Teaspoon of Ground Nutmeg
- 1/2 Teaspoon of Ancho Chili Powder
- 1/2 Teaspoon Salt
- 1/8 Teaspoon White Pepper
- 22 Ounces Sliced Roasted Turkey Breast
- 2 Tablespoons Canola Oil
- 8 Slices of Texas Toast
- 8 Slices of Crispy Bacon
- 2 Heirloom Sliced Tomatoes, (We prefer Hard to Find Oxhearts, but any Low Acid Tomatoes will work.)
- 1/2 Cup of Fresh Shredded Parmigiano Cheese
- 1/2 Cup of “Additional” Fresh Shredded White Cheddar Cheese
- 1 Teaspoon Smoked Paprika
- 2 Tablespoons Fresh Chopped Parsley
- 2 Tablespoons Fresh Chopped Chives
- Cook the bacon until crispy in a pan.
- Melt the butter in another saucepan and slowly whisk in the flour, to make a roux.
- Simultaneously, warm the cream and butter to a low simmer in a separate saucepan. Then slowly whisk warn milk and cream into the roux.
- Cook the liquid on low heat for 5 minutes then stir in both Cheeses, Nutmeg, Chili Powder, Salt and Pepper.
- Pre-heat oven to 350 degrees.
- Remove the crust from the Texas Toast and place on an oiled baking sheet.
- Place the turkey slices evenly on top of the toast.
- Pour the sauce over each sandwich, top with tomato slices, and then spread the two Cheeses over each sandwich.
- Finally cover each sandwich with the paprika, parsley and chives.
- Place the tray in the oven and bake for 18 to 20 minutes, until you see the cheese is melted and golden.
- Place a crisp bacon strip on each sandwich and serve.