Louisville Hot Browns

Name: Louisville Hot Browns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 small onion; 1/4 cup unsalted butter; 4 tablespoons all-purpose flour; 2 cups whole milk; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1/4 cup cheddar cheese, coarsely grated; 1/4 cup parmesan cheese, grated; 1/4 lb mushroom; 1/2 tablespoon vegetable oil; 8 slices toast, trimmed; 8 ounces turkey slices, thinly sliced; 4 slices bacon, crisp

Submitted by lazyme

"This is a hearty open-faced sandwich that is rich and creamy for those meals where you want comfort food and forget about calories. The original recipe was from the Brown Hotel in Louisville and created in the 1920's. It was originally designed to use leftover turkey"

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photo by Leslie

Ready In:: 25mins
Ingredients:: 13
Serves:: 4

ingredients

1 small onion
¹⁄₄ cup unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon white pepper
¹⁄₄ cup cheddar cheese, coarsely grated
¹⁄₄ cup parmesan cheese, grated
¹⁄₄ lb mushroom
¹⁄₂ tablespoon vegetable oil
8 slices toast, trimmed
8 ounces turkey slices, thinly sliced
4 slices bacon, crisp

directions

Preheat broiler.
Chop onion.
In a heavy saucepan heat butter over moderate heat until foam subsides and cook onion about 3 minutes, or until glassy.
Add flour, stirring until smooth.
Add milk, salt, and pepper and simmer, whisking constantly, until thickened and smooth.
Add cheese and remove pan from heat.
Whisk sauce until cheeses are melted.
Thinly slice mushrooms.
In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated.
Season mushrooms with salt.
In each of 4 ovenproof individual serving dishes top 1 slice of toast with 2 slices turkey or chicken.
Diagonally halve remaining slices of toast and "bracket" each sandwich with 2 halves.
Ladle cheese sauce over sandwiches and broil 4 to 5-inches from heat until sauce begins to bubble and brown, about 2 to 3 minutes.
Crumble bacon.
Top each sandwich with bacon and mushrooms.
Serve sandwiches immediately.

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Reviews

Wow, wow, wow!! I cannot believe how tasty this dish is. I had never heard of it before, but made it for the ZWT 3. I had smoked deli turkey that I used, but I didn't have individual baking dishes, so I made them all in one pan and topped them with the bread instead of bracketing them, as that was the only way they would fit. Very rich, very filling, very delicious! I used small sliced portabella mushrooms and the flavour was just outstanding! Thanks for posting a delicious new dish that my whole family enjoyed! :)

Leslie
Wow! I just learned about this dish from my dear friend Cheryl last week. Who knew? DH loved this- without mushrooms and onions on his- so EXTRA on mine! The sauce was very yummy. I used some left over smoked turkey breast that we smoked ourselves, sliced and froze. MMMMM I have never seen this made before so I was a little confused as to how to 'bracket' the bread. I hope the pic is ok. Great combo of flavors and a very interesting dish. My bread was burning under the broiler before the sauce browned so I removed it and allowed the sauce to brown, then replaced it. That has me thinking that I had it positioned wrong. The only other difference I made was to use turkey bacon (less fat) instead of pork bacon. It came out nicely. Yummy and easy meal- great for a fast main dish any time! Thanks Lazyme! zwt3

Mamas Kitchen Hope

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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