How To make Baby Hot Browns
1 Chicken bouillon cube
1/4 c Hot water
3/4 c Half and half
3 tb Unsalted butter
2 tb Flour
1 c Grated Swiss cheese
5 Strips of bacon (cooked and
Crumbled) 1 lg Onion, sliced thin
6 oz Cooked turkey, thinly sliced
18 sl Small french bread
Parsley Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (add water and heat if sauce needs to be thinned) Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.
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HOT BROWNS
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Kentucky Hot Brown
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How To Make Kentucky Hot Brown | How To Feed a Loon
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A Kentucky Hot Brown is the ultimate in comfort food. Luxurious and a bit decadent. Toasted country bread, topped with smoked turkey, white cheddar sauce, smoked bacon, roasted tomatoes, and baked to perfection!
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Kentucky Hot Browns Recipe
USING YOUR HOLIDAY TURKEY LEFTOVERS IS A GREAT WAY TO MAKE A NEW DISH! A HOT BROWN SANDWICH IS AN AMERICAN HOT SANDWICH ORIGINALLY CREATED AT THE BROWN HOTEL IN LOUISVILLE, KENTUCKY IN 1926.
Ingredients
Mornay Sauce
2 tbsp (30 mL) unsalted butter
1½ tbsp (22 mL) all-purpose flour
1 cup (250 mL) milk
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), divided
4 oz. (125 g) white cheddar cheese, coarsely grated (1 cup/250 mL)
⅛ tsp (0.5 mL) black pepper
Sandwich
6 slices toasted sandwich bread
½ lb. (250 g) sliced deli turkey or leftover turkey
2 Roma tomatoes, sliced
12 slices fully cooked bacon
Salt and pepper
⅛ tsp (0.5 mL) paprika
1 tbsp (15 mL) finely chopped parsley
Directions
1. Set the oven to broil and position the rack at least 5 (13 cm) away from the heat.
2. Lay bacon in air fryer basket/tray at 390 degrees for 10 minutes or long depending on thickness.
3. For the Mornay sauce, make a roux by melting the butter in a saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Add the milk and cook until thickened, about 2–4 minutes; continue whisking. Add ¼ cup (60 mL) of the Parmesan, white cheddar, and black pepper. Whisk until combined; remove from the heat.
4. Place the toasted bread on the Stone Bar Pan. Evenly divide the turkey on the bread and top with 2 slices of tomato. Season with salt and pepper.
5. Evenly pour the Mornay sauce onto each sandwich and place 2 slices of bacon crosswise on top. Broil until the bacon is crisp, about 1–2 minutes (see cook’s tips).
6. Top each hot brown with paprika, the remaining Parmesan, and parsley.
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Kentucky Hot Brown | Gourmet Guru Kamado Grill
Armadillo Pepper shows you how to make a Kentucky Hot Brown with leftover turkey.
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