Kentucky hot browns…maybe the best use EVER for leftover turkey? Get yourself some Thanksgiving leftovers and see for yourself just how delectable this classic sandwich really is!
I think this MAY be the most delicious thing I have ever made, eaten, seen, smelled or otherwise come in any contact with over the course of my entire life.
This, my friends, is called a Kentucky Hot Brown, and my only regret is that I have gotten to the ripe old age of…well, never mind…and this is the first time I have eaten one. I have a lot of catching up to do.
Happily for me this past Thanksgiving, I ended up with a whole lot of leftovers, and I dimly remembered that I had heard of something called a Hot Brown that called for sliced cooked turkey. Googling ensued.
Soon I found the original recipe for it, which dates back to a dish from the 1920’s at the Brown Hotel in Kentucky. This recipe called for a QUART of heavy cream, and that was enough to stop even me in my tracks. So I moved on to a less sinful version of it, which is not slenderizing by any means, but at least uses milk instead of the cream.
Here’s How You Make Kentucky Hot Browns!
To cut to the chase, what you are putting together here is this: a piece of french toast that is topped with sliced turkey, sliced tomato and a succulent cheddar cheese sauce.
You run the whole thing under the broiler, lay a couple slices of bacon on top, sprinkle with some chopped parsley, and there you have it. A Kentucky Hot Brown.
Do not let one more second go by without having this yourself. It’s worth roasting a turkey just to have leftovers to make this baby. Kentucky Hot Brown…you heard it here first!
Kentucky hot browns…maybe the best use EVER for leftover turkey? Get yourself some Thanksgiving leftovers and see for yourself!
For the sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups milk
- 2 cups grated cheddar (as always, I love Cabot cheddar!)
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper
For the sandwich:
- 4 eggs
- 1/4 cup milk
- pinch of salt
- 8 slices bread
- 4 tablespoons butter
- 8 good size slices cooked turkey
- 1 sliced tomato
- 1 1/2 cups grated cheddar (I know! All the cheese!)
- 1/2 cup freshly grated Parmesan
- 8 slices slab bacon, cut and half and cooked until crisp
- Fresh chopped parsley for garnish
Make the sauce:
- Melt butter over medium heat in a pot. Whisk in the flour and then whisk in the milk. Bring the mixture to a simmer and keep whisking until thickened, about 5 minutes. Whisk in 2 cups of cheddar and 1/4 cup of parmesan and cook until the cheese has melted. Season with salt and pepper.
Make the sandwich:
- Whisk together the eggs, milk and salt in a deep dish pie plate. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
- Heat 2 tablespoons of butter in a large nonstick skillet over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a cookie sheet. Repeat with the remaining bread.
Put it together!:
- Preheat your broiler. While the broiler is heating. Top the slices of the of bread with a slice of turkey and 2 slices of tomato. Spoon some sauce over the top and divide the remaining cheddar cheese and Parmesan over the sauce.
- Place under the broiler and cook until bubbly and golden brown.
- Remove from the oven, top each slice with 1-2 slices of bacon and sprinkle each slice with parsley.
- Dig in and wonder why you have ever eaten any other kind of turkey sandwich!
Adapted from Bobby Flay’s recipe