Louisville Hot Brown
August 31st, 2007 by
Chef Mom
Now that football season has kicked off, Friday night is sandwich night at our house. Sandwiches are a quick and easy way for me to get the kids fed and out the door by 5:30 pm. I thought we’d try this “Kentucky specialty served at restaurants around the country.” All I can say is - disappointment. I like an open-faced sandwich but this one was pretty bland. Kind of like eating gravy toast - filling but nothing to rave about.
Louisville Hot Brown
Food Editor’s Hometown Favorites Cookbook
4 T Butter
1 small Onion, chopped
4 T Flour
2 c Milk
½ tsp Salt
¼ tsp White Pepper
¼ c shredded Cheddar Cheese
¼ c grated Parmesan Cheese
8 slices trimmed Toast
Cooked chicken or turkey breast, sliced (about 3-4 oz per sandwich)
Crisp-fried bacon, crumbled (about 2 slices per sandwich)
4 oz Mushroom slices, sauteed
Melt 1 T of butter in a saucepan. Saute mushrooms. Remove from pan with slotted spoon and set aside. Add 3 T of butter to pan. Saute onion in butter until transparent. Add flour; mix well. Stir in milk, salt and pepper; whisk until smooth. Cook over medium heat until sauce thickens, stirring occasionally. Add Cheddar cheese and Parmesan cheese; continue heating until cheeses are melted and blended with sauce. Remove sauce from heat.
Put 1 slice of toast in each of four oven-proof individual serving dishes. Top each piece of toast with slices of chicken or turkey. Cut remaining toast slices diagonally and place 2 triangles alongside each sandwich. Ladle cheese sauce equally over all four sandwiches.
Place dishes under broiler until sauce begins to bubble, about 2 minutes. Garnish with crumbled bacon and sauteed mushroom slices. Serve immediately.
Makes 4 sandwiches