Original recipe below with my changes
BELOW IN RED.
Hot brown sandwiches are open-faced hot turkey sandwiches with bacon that are the signature dish of the Brown Hotel in Louisville.
1/2 cup butter
1/2 cup flour
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons Parmesan cheese
2 tablespoons whipped cream
Salt and pepper to taste
Slices of roast turkey
8 to 12 slices toast (trimmed of crusts)
8 to 12 slices cooked bacon
Melt butter and add flour, stirring with a whisk or spoon to make a thick roux. Add milk gradually and whisk to blend completely before adding more. As the sauce thins you can add milk more quickly. Bring to a boil. Beat a little of the hot mixture with the egg. Remove sauce from heat and beat in the egg mixture. Add cheese and stir. Fold in whipped cream. Season to taste.
For each Hot Brown, place 2 slices of toast on a flameproof dish. Cover with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and broil about 6 inches from the heat until the cheese sauce begins to bubble. Sprinkle with additional Parmesan cheese.
Place dish under broiler until sauce is speckled brown and bubbly. Remove from broiler and top with a 2 pieces of bacon. Garnish with tomato slices, if desired. Serves 4 to 6.
(From The Courier-Journal)
Hot brown sandwiches are open-faced hot turkey sandwiches with bacon that are the signature dish of the Brown Hotel in Louisville.
1/2 cup butter (unsalted)
1/2 cup flour (self-rising)
3 to 3 1/2 cups milk (3 cups)
1 beaten egg (2 beaten eggs)
6 TBSN Parmesan Cheese (6-8 TBSN Parmesan-Reggiano or 6-8 Cheddar cheese because original Parm. amount is too bland to hold up to those Mint Juleps and other race drinks or even wine).
2 tablespoons (heavy) whipped cream
Salt and pepper to taste (no salt)
Slices of roast turkey (low sodium)
8 to 12 slices toast (trimmed of crusts)
8 to 12 slices cooked bacon
Melt butter and add flour, stirring with a whisk or spoon to make a thick roux. Add milk gradually and whisk to blend completely before adding more. As the sauce thins you can add milk more quickly. Bring to a boil. Beat a little of the hot mixture with the egg. Remove sauce from heat and beat in the egg mixture. Add cheese and stir. Fold in whipped cream. Season to taste.
For each Hot Brown, place 2 slices of toast on a flameproof dish. Cover with a liberal amount of turkey. (Make sure you cover all of the bread or the edges will burn under broiler). Pour a generous amount of sauce over the turkey and broil about 6 inches from the heat until the cheese sauce begins to bubble. Sprinkle with additional Parmesan cheese.
Place dish under broiler until sauce is speckled brown and bubbly. Remove from broiler and top with a 2 pieces of bacon. Garnish with tomato slices, if desired. Serves 4 to 6. Serves 3 to 5.
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