Hot Brown Sandwich
The Kentucky Hot Brown Sandwich screams home! Crispy bacon, fresh tomato topped with a cheesy gravy! Do I have your attention?
It’s true, I’m not from Kentucky but when I was watching the Food Network, and they were making this sandwich, they had my attention!
Apparently the original is made with turkey. If that’s your favorite meat, then be my guest. I decided to jazz it up with breaded chicken and boy was it good!
It’s usually served as a open face sandwich but if you want a real sandwich take the 2 halves and make a whole! You won’t be sorry!
Where did it originate?
The Hot Brown sandwich has a long history, that begins at the historic Brown Hotel in Louisville, Kentucky. In the 1920s, the hotel hosted numerous dinner dances that went late into the night. The story goes that head Chef Fred Schmidt thought his patrons needed some good food to soak up all the alcohol they’d been drinking while dancing. So one night, using ingredients he had on hand, he created an open-faced turkey sandwich with Mornay sauce. Not surprisingly, it was a hit, and the hotel – as well as several other restaurants in Louisville – still serve a version of the Hot Brown sandwich today.
- 5 slices bacon
- 1 small onion, chopped
- 3 tablespoons flour
- 1 1/4 cups milk
- 1 1/4 cups chicken broth
- 1 1/4 cups shredded Monterey Jack cheese
- salt and pepper, to taste
- 4 thick slices white bread, toasted
- Dijon mustard, for spreading
- 1 tomato, sliced
- 3 cups shredded or sliced breaded chicken strips, roast turkey or rotisserie chicken
- 1/4 cup chopped fresh parsley
- Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
- Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
- Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the chicken with the remaining gravy in the skillet. Divide the chicken evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
- Crisscross the bacon over the sandwiches; sprinkle with the parsley. You can eat it as an open face or place the two halves together.
Did you try our Hot Brown Sandwich recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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