The Brown Hotel in Louisville, Kentucky will serve up more than 900 Kentucky Hot Brown’s the weekend of the Kentucky Derby (first Saturday in May). Invented at the hotel over 90 years ago, it is a signature dish of Louisville and Kentucky. The open face turkey sandwich, topped with Mornay Sauce and garnished with bacon is served for breakfast, lunch or dinner.
This recipe makes enough sauce for 2 Kentucky Hot Brown’s. The original recipe uses double the sauce per sandwich and flour instead of cornstarch, along with a big thick slice of Texas Toast, but find this scaled back version a little lighter and plenty for 2.
Ingredients
Mornay Sauce:
- 1 cup heavy cream 0 CHO
- 1 TBSP butter 0 CHO
- 1 TBSP (8 gr) cornstarch 7 CHO
- 1/2 cup (40 gr) grated Pecorino/Parmesan/any other sharp white cheese 0 CHO
- Salt and pepper 0 CHO
TOTAL CHO 7 CHO
- TOTAL WEIGHT 223 GRAMS
- 7 CHO DIVIDED BY 223 GRAMS = .031 CHO/GRAM
- 1 TBSP = 14 GRAMS (.031 CHO x 14 GRAMS) .434 CHO/TBSP
- ¼ CUP = 4 TBSP (.434 CHO x 4) 1.73 CHO/1/4 CUP
- ¼ CUP = 56 GRAMS
- ½ CUP = 112 GRAMS 3.47 CHO/1/2 CUP
Sandwich:
- ½ lb (227 grams) cooked Turkey 0 CHO
- 4 slices cooked bacon 0 CHO
- Tomatoes 0 CHO
- Parsley And Parmesan to garnish 0 CHO
*2 slices bread toasted – CHO will depend on your product
Instructions
Pre heat broiler.
Toast bread in a toaster or in the oven. Set each piece of toast on an oven proof serving dish (ie: cast iron fajita pans). Top with sliced turkey. Place tomatoes on top of the turkey or on the fajitas pans near the toast.
Moray Sauce
- Melt butter in a small sauce pan and whisk in cornstarch until it forms a paste.
- Add cream and whisk roux for 2 minutes until cream begins to simmer.
Remove from heat and slowly stir in cheese.
Sandwich
Adjust seasoning and ladle ½ cup Mornay sauce over the toast and turkey.
- Broil sandwich on top rack for 5 minutes or until golden and warm.
- Place bacon on top and garnish with parsley and a little more grated cheese. Serve immediately.
