"If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!" — KLVAUGHN
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freshly grated Parmesan cheese, divided
salt and pepper to taste
sliced fresh mushrooms
tomato, thinly sliced
thinly sliced cooked turkey
Yum! I haven't had this in years and was so happy to find it here. I did revise a little to make it how I was familiar with it. Instead of individual sandwiches I made it into a casserole by layering the bread, turkey, sauce, bacon, tomato, more sauce and finally some parmesean cheese. The bread was a little soggy so next time I will toast it more before and I didn't add mushrooms, I can't stand them. Oh yeah, I added about 1/2 c. of cheddar to the sauce as well. Thanks again for the recipe!
just not for our family..i won't say anything bad about the recipe it isn't just for us. :)
Kentucky lady approved! Here in Kentucky, we eat this often. It is great for holiday leftovers or you could get some turkey sliced thick from the deli. Either way, it is delicious. Also, if you have ham, sometimes we throw them both in. This recipe was on target, but I must say I have never had it with mushrooms, so I did not include them when I made this recipe. The cheese sauce was good, but I will add that you don't necessarily have to use parmesan cheese. Here in Kentucky, we use whatever we have on hand. Suprisingly, Velveeta works great in this recipe. However, if you use Velveeta, don't tell anyone because it cuts down on the classiness of the dish. lol
As a Kentuckian, I've eaten many a Hot Brown. This is my first attempt to make one at home, and we really enjoyed it. Quick and easy. I did cut back on the bread, broke the toast in pieces, used diced tomatoes, crumbled the bacon, and made it casserole style. My husband said he'd never cared much for Hot Browns, but really like this version. We'll definitely use this one again.
This was my favorite lunch @ The Brown Hotel in Louisville when I lived there in the '60's. I remember it with a Chedder Sauce, so that is the way I made it. I also remember the tomato was brioled with olive oil, basil and parmesan cheese and served on the side at the Hotel...this was my favorite 'after turkey day' meal for years. My Grandaughter called and asked me what the left over turkey sandwich was with the cheese and bacon on top...She wanted to make it. This is a great dish...impressive, too,from leftovers!
We loved this dish!! I used cheddar cheese rather than parmesan for the sauce, and I omitted the egg, and then topped each sandwich with shredded mozzarella before placing under the broiler and they were GREAT!! My husband absolutely LOVED them and he is incredibly picky about his food. This will be made again and again!!
the original recipe calls for a little cream to be added and doesn't have mushrooms.
Well, I've never made or even had a Kentucky Hot Brown before, but because it looked intriguing, I've had this in my recipe box for quite awhile and just kept forgetting about it. Last night I watched Bobby Flay's "Throw Down" show and was immediately reminded. As a matter of fact "Downalong", the Brown Hotel you referred to in your review was Bobby's challenge. Although I took one tip from Bobby which was to do the bread French toast style and the hotel boys cheddar sauce, I followed your recipe to a "T". I knew my girls would love this dish, but I wasn't quite as sure about hubby as he's not so into the whole cheese sauce thing. Kristie, I'm so thrilled to tell you that hubs absolutely LOVED your recipe!! I think it's so cool serving a dish that one of our States and/or Countries around the world are so famous for. Thanks Kristie for allowing the rest of us a taste of the Derby!!
* Percent Daily Values are based on a 2,000 calorie diet.
Kentucky Hot Brown
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 591
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