While not as famous as the Kentucky Derby, the “Hot Brown” is regionally famous dish associated with the same city as the run for the roses. Originally created by the chef of the Brown Hotel in the 1920’s, it is still on the hotel’s menu today. As a prominent setting in the city, the hotel’s dinner dances were a popular event for all to attend. Dancing into the late night, guests were often hungry at the end of the evening. Chef Fred Schmidt created the Hot Brown Sandwich as a more interesting alternative to standard breakfast fare.

Besides being more interesting, I have a hunch that it was also more beneficial for quick production. The dances were said to host more than 1200 guests an evening and with large crowds clamoring for food, advance production would be key to quick service. The sauce would be prepared in large batches in advance, and the sandwiches could be assembled as well. For service, it would only be necessary to ladle the sauce over the top and bake until bubbling and heated through. You can use this same technique for a brunch dish with minimal last-minute preparation.

Louisville “Hot Brown” Sandwich

Yield:  2 Open-Face Sandwiches

Sauce:

4 tablespoons butter

½ cup flour

1 ½ cups half & half (or ¾ cup each: heavy cream and milk)

½ cup grated Pecorino Romano Cheese, plus 1 tablespoon more for garnish

¼ cup shredded Parmesan cheese

Pinch of nutmeg

Kosher salt and black pepper to taste

Sandwich:

4 slices of Texas Toast (crusts trimmed off)

14 oz sliced roasted turkey breast, sliced thick

2 Roma tomatoes sliced in half (or 4 slices of tomato)

4 slices of crispy cooked bacon

Paprika & chopped parsley (for garnish)

Melt butter in a 2-quart saucepan.  Whisk in the flour and cook until combined and forms a thick paste (known as roux).  Cook for about a minute to lose the raw starchy flavor and until the aroma becomes somewhat “toasty” or bread-like.  Try to keep the roux from taking on too much color.  It should remain a light blond in color.   Whisk in the half & half and cook until mixture is smooth.  Cook over medium heat about 2 minutes until thickened.  Add both cheeses and a pinch of nutmeg.  Whisk until the cheese is blended and melted into the sauce.  Taste and adjust seasoning with salt and pepper.

Sandwich Assembly:

Preheat oven to 350 degrees (325 convection).

Cut two of the pieces of Texas toast diagonally and leave two pieces whole.  For each sandwich, place a piece of toast in the center of a gratin dish or other oven safe dish or plate.  Place one of the triangular pieces of toast at each end of the whole piece of toast with the long side of the toast against the whole piece. 

Cover the center piece of toast with 7 ounces of the sliced turkey.  Place a Roma tomato half on each of the toast points.  Ladle sauce over the turkey to completely cover it and sprinkle with additional Pecorino cheese.  Place in preheated oven and bake for about 20 minutes, or until cheese begins to brown and bubble.  Remove from the oven and place two pieces of crisp bacon in a criss-cross fashion over the turkey and garnish with a sprinkle of paprika and sprinkling of chopped parsley.