The Hot Brown Sandwich originated in Kentucky, so it is sometimes called a Kentucky Hot Brown. It is a so-called ‘open-face’ sandwich, which means, strictly speaking, it is not a sandwich at all. The dish was developed by Chef Fred K. Schmidt of the Brown Hotel in Louisville, Kentucky, now under new ownership.
I haven’t done this yet, but I will soon. It looks absolutely delicious. I have been following Chef John for a few years and I haven’t been disappointed yet. I’d never heard of The Hot Brown before. Chef John gives a little bit of its history in the video. It sounds like the perfect dish after a night of drinking (not that I recommend such activity).
When I make this I will come back and let you know how it is in the comments. If you make it before I do, you do the same.
Ingredients for the sauce (enough for 4 small or 2 giant portions):
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup Pecorino Romano cheese, plus more for grating on top
pinch of freshly ground nutmeg
salt, freshly ground black pepper, and cayenne to taste
For the turkey (enough for 4 portions):
1 teaspoon oil or butter to grease baking dish
2 pound boneless turkey breast
1 tablespoon kosher salt
1 teaspoon herbs de Provence, or other dried/fresh herbs of your choice
– Roast at 350 F. to an internal temp of 148 F.
For each Hot Brown:
2 pieces white bread, toasted
6 ounces roast turkey breast (3 thick slices)
3 slices of tomato
enough prepared cheese sauce to cover
grated Pecorino Romano for the top
paprika or cayenne for the top
2 slices bacon, precooked
chopped Italian parsley
– Finish under a low broiler, or in 475 F. oven until the sauce is bubbly and browned, and the bacon is cooked. To cheat, you can cook bacon crisp separately, and just top the finished dish, but I think it tastes better if you brown with the bacon on top.