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    Party-Style Kentucky Hot Browns

    Source of Recipe

    "The Southerner's Cookbook: Recipes, Wisdom, and Stories"

    Recipe Introduction

    "After a night of dancing into the wee hours during the roaring twenties, revelers in Louisville would stop by the Brown Hotel's restaurant, where Chef Fred Schmidt concocted an open-faced turkey sandwich smothered in classic Mornay sauce that helped keep the good times going or fortify the start of a workday. His rich and refined dish has endured as the hotel's signature menu item. Our recipe makes only one alteration to the basic formula: thick Texas toast provides a more solid foundation for the gravy-topped goodness."

    List of Ingredients

    ◦ 2 tablespoons unsalted butter
    ◦ 2 tablespoons all-purpose flour
    ◦ 2 cups heavy cream
    ◦ cup grated Pecorino Romano cheese
    ◦ Pinch of freshly grated nutmeg
    ◦ 1 teaspoon kosher salt
    ◦ teaspoon finely ground black pepper
    ◦ 4 thick-cut slices Texas toast, crusts removed, toasted
    ◦ 16 slices roasted turkey
    ◦ 4 Roma tomatoes, cored and chopped
    ◦ 8 cooked thick-cut bacon slices, chopped
    ◦ Chopped fresh parsley
    ◦ Paprika


    Preheat the broiler.

    Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in cup of the cheese, the nutmeg, salt, and pepper.

    Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey

    Spoon a scant cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon.

    Place a toothpick or skewer in each of four quadrants of each sandwich, then cut in between them to create four squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

    Makes 16 finger sandwiches




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