Kentucky Hot Brown Sandwich recipe
|Prep time||20 minutes|
|Cook time||1 hour|
|Total time||1 hour, 20 minutes|
|Meal type||Main Dish|
|Allergy list||Milk, Wheat|
|Description||A Kentucky Hot Brown is an open-face turkey sandwich covered in creamy mornay sauce, and garnished with tomatoes and bacon.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Poached Turkey Breast
- 20oz turkey breast tenderloins
- 4 cups chicken stock
- 1 carrot
- 1 onion
- ¼ teaspoon salt and pepper (to season poaching liquid)
- 5 tablespoons all-purpose flour
- 2oz salted butter (1/2 stick)
- 1.5 pints half and half
- ½ cup pecorino romano cheese
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- 4 thick slices white bread
- 1 teaspoon garlic puree
- 2oz butter (1/2 stick)
First poach the turkey. Place the turkey breast tenderloins in the bottom of a dutch oven. Add the onion halves, sliced carrot and cover with chicken stock. Season the liquid with salt and pepper.
Turn the heat to high and bring to boiling point. Immediately turn the heat down to low, so that the liquid barely bubbles.
Simmer for 30 minutes, then turn the heat off and let the turkey sit in the hot poaching liquid for 10 more minutes.
When cooked, remove the turkey breast from liquid and let sit tented in aluminum foil for 5 to 10 minutes before cutting.
To make the mornay sauce melt 2 oz of butter in a two-quart saucepan. Gradually add the flour and whisk together to form a roux. Cook this thick paste over medium to low heat for an additional two minutes, stirring constantly.
Whisk 1/3 of the half and half into the roux, whisking vigorously to combine. Gradually add the additional half and half, whisking to avoid lumps. Cook over medium heat until the sauce begins to simmer and thickens, stirring all the time.
Turn the heat off. Gradually add the grated cheese to the sauce, stirring constantly to melt the cheese. Season with salt and pepper to taste.
Make the Texas Toast by combining the garlic puree and butter. Spread the garlic butter on both sides of the bread slices. Toast until golden brown on each side under a hot grill. Remove the crusts from the Texas Toast and cut each slice into quarters.
Heat a large pan over high heat and cook the bacon until crispy.
Next assemble the open faced sandwiches in four small oven safe dishes. Place the Texas toast quarters along the sides of the dish. Take 4 slices of tomato and place them against the toast. Line the bottom of the dish with sliced turkey.
Pour quarter of the mornay sauce over the turkey in each sandwich. Sprinkle with additional cheese. Place the dish under a broiler and cook until the cheese starts to bubble and turn golden.
Remove the dish from the broiler. Garnish by placing two slices of crispy bacon in an X-shape across the top. Sprinkle with paprika and fresh parsley if desired. Serve immediately.
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