I found this recipe for the legendary Louisville Hot Brown sandwich (named after the hotel it was invented at) in the American Century Cookbook, the same terrific, historically oriented tome I found the cheese strata in last week.
It's one of these relay recipes that American Century author Jean Anderson got by way of Elaine Corn of the Louisville Courier-Journal, who in turn found it in the files of Cissy Gregg, that newspaper's late food editor.
The Hot Brown is a mighty tasty affair. It's basically an open-face turkey sandwich topped with a cheese sauce, garnished with bacon and sautéed sliced mushrooms. How could that be bad?
Sunday Brunch: Louisville Hot Brown Sandwich
About This Recipe
- 4 tablespoons butter
- 1 small yellow onion, chopped
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground white pepper
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan, preferably Parmigiano-Reggiano
- 8 slice trimmed toast
- 8 slices cooked turkey breast
- 1/4 pound sliced mushrooms, sauteed
Melt butter in medium heavy saucepan over moderate heat; add onion and saute about 3 minutes, until glassy. Blend in flour. Add milk, salt and pepper and cook, whisking constantly, until thickened and smooth. Add Cheddar and Parmesan, remove from heat, and stir until melted.
Place one slice toast in each of the four ovenproof individual serving dishes. Top each with two slices turkey. Have remaining toast slices digonally and bracket each sandwich with two halves.
Ladle cheese sauce over sandwiches, dividing equally, set 4 to 5 inches from the heat, and broil quickly until sauce begins to bubble and brown--2 to 3 minutes.
Garnish each portion with bacon crumbles and mushroom slices. Serve at once.