Hot Brown

Recipe from the Brown Hotel

Adapted by Sara Bonisteel

Hot Brown
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui
Total Time
25 minutes
Rating
4(602)
Comments
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The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night  dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience. —Sara Bonisteel

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Ingredients

Yield:4 servings

    For the Sandwich

    • 1(8-inch) sandwich loaf (about 20 ounces), cut evenly into 8 slices, crust removed
    • 2tomatoes, quartered
    • 1pound roasted turkey breast, thickly sliced

    For the Mornay Sauce

    • ¼cup unsalted butter (½ stick)
    • ¼cup all-purpose flour
    • 1cup heavy cream
    • 1cup whole milk
    • ½cup shredded Pecorino Romano (about 1½ ounces)
    • Pinch of ground nutmeg
    • Salt and freshly ground pepper

    For Assembling

    • Shredded Pecorino Romano, for sprinkling
    • 8slices crisp cooked bacon
    • Chopped parsley, for garnish
    • Paprika, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1038 calories; 56 grams fat; 28 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 87 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 47 grams protein; 2249 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.

  2. Step 2

    Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.

  3. Step 3

    Remove the sauce from the heat and whisk in ½ cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.

  4. Step 4

    Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.

  5. Step 5

    Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.

  6. Step 6

    Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

Tip
  • You can also assemble this in a 9-by-13-inch casserole dish. Do not slice the bread into triangles, and instead overlap bread to fit casserole, dividing turkey among each bread slice, and nestling tomato quarters evenly along the longer sides of the dish. Prepare and broil as described. Top each broiled square with a slice of bacon broken in half and crossed. Garnish.

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Ratings

4 out of 5
602 user ratings
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Comments

Ed Hawco

This is when I wish NYTimes Cooking had illustrations like some test kitchens that will remain unnamed. Step 1 is a mind-bender without pictures!

Fannie Toner

YES! “Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread…” <———>O What??

cjs415

Please do not publish the nutritional information. I'd just rather not know.

Fzaw

My arteries hardened half way through the Mornay sauce, which I read first and then tried to understand the bread instructions and quit. I’ll try again after eating some KimChi with collared greens to stabilize my system,

Elizabeth

Made today for Derby day...Tripled the bread and turkey and put on a sheet pan. Made single recipe of sauce. It was perfect. Highly recommend, I put sliced tomatoes on mine after grilling but I was the only one in our family of 7 to do so. Will def make again next year!

Whiskit

Consider toasting roux prior to adding liquid. Adds great but subtle complexity

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Credits

Adapted from the Brown Hotel, Louisville, Ky.

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