Wednesday, October 16, 2013



This open faced sandwich was created by the chef at the Brown Hotel many years ago. It has been one of the most ordered and copied recipes in Louisville.  Many restaurants now have a version on their menu.
My family always went to the Oak Room at the Brown Hotel on Sunday and all 6 of us would get a hot brown. It would come bubbling hot from the hot that you had to wait and drool for about 10 minutes until it cooled enough to take a bite!
This is the closest I have been able to come to the original that I remember. The most important ingredients are the real roasted turkey and the sauce. When I make this for a family gathering or a dinner party at the Inn I roast the turkey breast the day before and make the sauce the morning of. Then all you have to do is assemble and broil away.

1 stick butter
1 medium onion, minced
1/2 cup all purpose flour
4 cups hot milk
1 teaspoon salt
1/4 teaspoon red pepper
dash of nutmeg
4 egg yolks, slightly beaten
1 cup heavy cream
1 cup grated Parmesan cheese
8 slices quality white bread with crusted trimmed off, toasted
1 turkey breast, roasted and sliced
extra Parmesan cheese for sprinkling
8 slices of quality bacon, cooked thoroughly but not quite crisp

Melt the butter in a large saucepan, add the onions and saute until opaque. Stir in the flour and blend using a wire whisk. Slowly add the hot milk and continue to whisk until blended and smooth. Continue to simmer and stir the sauce until the sauce thickens...about 20 minutes. Stir in the salt, pepper and nutmeg and cool.

While the sauce is cooling blend the egg yolks and cream. Add a little of the cooled sauce to the egg mixture and blend.  Then add the egg mixture to the rest of the sauce and stir to blend. Add the Parmesan cheese and stir again. This can be made the day before or the morning of and refrigerated.

To assemble the sandwiches, place one slice of toast in the center of an oven proof serving dish.  Top with turkey slices to cover. Cover completely with the sauce and sprinkle some of the remaining Parmesan cheese over the sauce. Repeat this process with three additional plates.

Broil all three in a 400 degree oven until bubbly,  golden brown.  Cut a second slice of toasted bread and place diagonally on each plate. Crisscross two slices of  warmed bacon over each dish.

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