Kentucky Hot Brown Sandwiches | Printable recipe

Chef Fred Schmidt at The Brown Hotel in Louisville, Kentucky, designed
an open-faced sandwich elegant enough for company and filling enough
for a cold winter supper. It was first created in the 1920s to feed guests
hungry after a night of dancing. Traditionally made with turkey, it's a
great use of leftovers from the holiday bird. Shredded roasted or
rotisserie chicken makes a good substitute.

2 Tbsp. unsalted butter
21⁄2 Tbsp. all-purpose flour
2 cups milk
5 oz. white Cheddar cheese, shredded (1 1/4 cups)
1⁄2 tsp. salt
1⁄4 tsp. freshly ground pepper
4 (3⁄4-inch-thick) bakery bread slices, toasted
1 tomato, cut into 8 (1/4-inch-thick) slices
1 lb. pulled roasted turkey or chicken (about 3 cups)
1⁄2 cup freshly grated Parmigiano-Reggiano cheese
8 cooked bacon slices

Preheat broiler with oven rack 5 inches from heat.
Melt butter in a heavy saucepan over low heat;
whisk in flour until smooth. Cook 1 minute, whisking
constantly. Gradually whisk in milk. Cook mixture over
medium heat, whisking constantly, until it is thickened and
bubbly (about 15 minutes).

Remove from heat; add Cheddar cheese and next 2 ingredients,
stirring until cheese is melted.

Place 1 bread slice in each of 4 gratin dishes or ovenproof plates.
Top each with 2 tomato slices. Top with turkey, cheese sauce, and
Parmigiano-Reggiano cheese.

Broil 3 minutes or until lightly browned and bubbly. Top each
sandwich with 2 bacon slices, crisscrossing slices. Serve immediately.

Makes: 4 servings

Hands-on Time: 30 min. Total Time: 35 min.