Kentucky Hot Brown: A Rich and Savory Tradition from the Bluegrass State

  When you think of iconic American dishes, Kentucky might bring to mind fried chicken or bourbon. But tucked away in the culinary history of the Bluegrass State is a true gem: the Kentucky Hot Brown. This open-faced sandwich, dripping with rich Mornay sauce, roasted turkey, and crispy bacon, is more than just a meal; it's a comforting classic born from the elegant Brown Hotel in Louisville.

Created in 1926 by Chef Fred Schmidt, the Hot Brown was originally conceived as a late-night snack for hungry patrons who had danced the night away at the hotel. It quickly became a sensation, offering a hearty and indulgent alternative to traditional ham and eggs. Today, it remains a beloved dish, a testament to its timeless appeal.

The Story Behind the Hot Brown

The Brown Hotel, a grand Louisville institution, was a popular spot for social gatherings and dances in the roaring twenties. As the evening wore on, guests often found themselves craving something substantial. Chef Schmidt's brilliant solution was to combine ingredients he had on hand – fresh roasted turkey, Texas toast, and a creamy cheese sauce – and bake them until bubbling and golden. The addition of crispy bacon was the crowning glory, making it an instant hit.

The original Hot Brown used a specific cheese sauce, a Mornay, which is a béchamel sauce with Gruyère cheese. This, combined with thick-cut toast and thinly sliced turkey, creates a harmonious blend of textures and flavors that is truly unforgettable.

The Recipe: Classic Kentucky Hot Brown

While many variations exist, this recipe aims to capture the essence of the original, providing that rich, comforting experience.

Yields: 2 servings Prep time: 15 minutes Cook time: 15-20 minutes

Ingredients:

For the Mornay Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk, warmed
• 1/2 cup grated Gruyère cheese (or a good quality Swiss)
• 1/4 cup grated Parmesan cheese
• Pinch of nutmeg
• Salt and freshly ground black pepper to taste

For the Hot Brown:

• 4 slices thick-cut white bread (such as Texas Toast), lightly toasted
• 8-10 oz sliced roasted turkey breast (good quality deli or leftover roasted turkey)
• 4-6 slices cooked crispy bacon
• 2 large Roma tomatoes, sliced in half lengthwise
• Extra grated Parmesan cheese and paprika for garnish

Instructions:

1.    Prepare the Mornay Sauce:

o   In a medium saucepan, melt the butter over medium heat.

o   Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not brown.

o   Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer.

o   Remove from heat and stir in the Gruyère and Parmesan cheeses until melted and smooth.

o   Season with nutmeg, salt, and pepper. Keep warm.

2.   Preheat Broiler: Preheat your oven's broiler to high.

3.   Assemble the Hot Browns:

o   For each serving, place two slices of toasted bread in an oven-safe dish or on a baking sheet.

o   Layer generous amounts of sliced turkey over the toast.

o   Place the two tomato halves on top of the turkey.

o   Ladle a generous amount of warm Mornay sauce evenly over the entire sandwich, ensuring the turkey and toast are well covered.

o   Sprinkle with extra Parmesan cheese and a dash of paprika.

4.   Broil: Place the dishes under the preheated broiler for 5-7 minutes, or until the sauce is bubbly and lightly browned on top. Keep a close eye on it to prevent burning!

5.   Finish and Serve: Carefully remove from the broiler. Arrange 2-3 slices of crispy bacon on top of each Hot Brown. Serve immediately and enjoy this rich piece of Kentucky history!

Tips for the Perfect Hot Brown

• Quality Ingredients: Since there are so few components, the quality of your turkey, bread, and cheese really shines through.
• Warm Milk for Sauce: Using warm milk for the Mornay sauce helps prevent lumps and ensures a smoother sauce.
• Don't Over-Broil: The goal is golden and bubbly, not burnt! Watch it carefully.
• Serve Hot: This dish is best enjoyed immediately after it comes out of the broiler.

The Kentucky Hot Brown is a delightful culinary journey into the past, offering a hearty and sophisticated dish that satisfies on every level. Give this classic a try, and taste a piece of Kentucky tradition!