RCI-SW.002.0096.001
Senator McConnell's Kentucky Hot Brown
Home Cookin' Kentucky Recipes from the Office of Senator Mitch McConnell, public domain government resource—original source of recipe Serves: 4 to 6
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- ½ unit
- 6 tablespoons
- 3 cups
- 6 tablespoons
- 1 unit
- cream1 ozwhipped, optional
- salt and white pepper1 unitto taste
- of roast turkey (for 4-6 sandwiches)1 slices
- trimmed toast8-12 slices
- extra Parmesan cheese1 unitfor topping
- fried Bacon8-12 strips
Method
1
Melt butter in a heavy saucepan over medium heat. Whisk in flour to form a smooth paste (roux), stirring constantly for 1-2 minutes until it turns light golden and fragrant.
2
Gradually pour in warm milk while whisking continuously to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken.
8 minutes
3
Stir in grated Parmesan cheese until completely melted and incorporated into the sauce. Season with salt and white pepper to taste.
4
Remove from heat and temper the beaten egg by slowly stirring a few tablespoons of the hot cheese sauce into it, then whisk the egg mixture back into the saucepan. Stir in whipped cream if using. Set the sauce aside.
5
Preheat oven to 350°F. Arrange trimmed toast slices on a large baking sheet or divide among individual oven-safe plates.
6
Layer roast turkey slices evenly over the toast, using approximately 3-4 ounces per serving.
7
Pour the cheese sauce generously over the turkey and toast, ensuring an even coating. Sprinkle extra Parmesan cheese over the top.
8
Bake in the preheated 350°F oven for 12-15 minutes until the sauce is bubbly and the top is lightly browned.
14 minutes
9
Remove from oven and top each hot brown with 2-3 strips of fried bacon placed crisscross fashion. Serve immediately while hot.