Best Louisville Hot Browns Recipes

Louisville Hot Browns image

Provided by Food Network Kitchen

Time 18m

Yield 4 servings

Number Of Ingredients 11

8 strips bacon
1 stick unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups whole milk
6 tablespoons grated parmesan cheese, plus more for sprinkling
1 large egg, beaten
Kosher salt and freshly ground pepper
8 slices thick white sandwich bread, toasted, crusts removed
1 pound leftover roast turkey, sliced
1 ripe tomato, sliced
Chopped fresh parsley, for garnish

Steps:

Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels.
Meanwhile, make the cheese sauce: Melt the butter in a saucepan over medium-low heat. Add the flour and stir with a wooden spoon to make a thick roux. Add the milk and bring to a simmer. Cook, stirring, until the sauce thickens, about 5 minutes. Stir in the parmesan, reduce the heat to low and whisk in the egg until the sauce is thick (do not boil). Remove from the heat and season with salt and pepper.
For each Hot Brown, place 2 bread slices side by side in a small flameproof baking dish. Cover the bread with about 1/4 pound turkey and place 1 or 2 tomato slices alongside. Pour 1/2 to 3/4 cup cheese sauce over the turkey and bread. Sprinkle with more parmesan and broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more parmesan. Serve immediately.
Photo by John Nation

Louisville Hot Browns image

Provided by lazyme

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 small onion
1/4 cup unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup cheddar cheese, coarsely grated
1/4 cup parmesan cheese, grated
1/4 lb mushroom
1/2 tablespoon vegetable oil
8 slices toast, trimmed
8 ounces turkey slices, thinly sliced
4 slices bacon, crisp

Steps:

Preheat broiler.
Chop onion.
In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
Add flour, stirring until smooth.
Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth.
Add cheese and remove pan from heat.
Whisk sauce until cheeses are melted.
Thinly slice mushrooms.
In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated.
Season mushrooms with salt.
In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken.
Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes.
Crumble bacon.
Top each sandwich with bacon and mushrooms.
Serve sandwiches immediately.

Nutrition Facts : Calories 623.6, Fat 36.6, SaturatedFat 17, Cholesterol 112.5, Sodium 1071, Carbohydrate 53.5, Fiber 2.6, Sugar 9.2, Protein 20.4

Louisville Hot Browns image

Provided by Vicki Butts (lazyme)

Categories Sandwiches

Time 35m

Number Of Ingredients 13

1 small onion
1/2 stick unsalted butter
4 Tbsp all purpose flour
2 c whole milk
1/2 tsp salt
1/41/4 tsp white pepper
1/4 c cheddar cheese, coarsely grated
1/4 c parmesan cheese, grated
1/4 lb mushrooms
1/2 Tbsp vegetable oil
8 slice toast, trimmed
8 oz turkey slices, thinly sliced
4 slice bacon, crisp

Steps:

1. Preheat broiler.
2. Chop onion. In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy. Add flour, stirring until smooth. Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth. Add cheese and remove pan from heat. Whisk sauce until cheeses are melted.
3. Thinly slice mushrooms. In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated. Season mushrooms with salt.
4. In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken. Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
5. Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes. Crumble bacon.
6. Top each sandwich with bacon and mushrooms. Serve sandwiches immediately.