Serves 4
If you have ever lived in or near Louisville Kentucky, then you’ll know about this famous hot turkey sandwich which originated in the Brown Hotel in downtown Louisville. This recipe comes from Beverly Swetnam whose Grandfather got the original recipe from Chef Fred K. Schmidt who created the sandwich in 1926. She notes that “Chef Schmidt created this as a late night menu item to serve guests that had been out late drinking and dancing. Something different then ham, bacon and eggs. You can find The Hot Brown on almost every menu in restaurants all over Kentucky, from the finest to the truck stops. Everyone has their own version. Some even use a cheddar cheese sauce that is horrid. Most now serve tomato slices on top, which is fine, but the original did not. I have also made this and put the turkey inside crepes and 3 crepes per serving with the sauce on top and crumbled bacon.”
4 slices of toast (good bread)
12 ounces sliced turkey
4 cups sauce
1 cup freshly grated Romano cheese, divided
8 slices half-cooked bacon
Paprika
Sauce
4 ounces butter
6 tablespoons flour
2 cups strong chicken broth
2 cups milk or half and half
6 tablespoons cheese
Salt and white pepper to taste
In a saucepan over moderate heat, melt butter and whisk in flour to make a roux. Do not brown. Heat broth and milk to boiling point. Whisk hot milk mixture into roux beating vigorously with a wire whisk until sauce thickens, about 4 minutes. Season with salt and white pepper and stir in half the cheese. Simmer and stir until cheese melts.
To assemble the Hot Brown, trim toast and place on 4 individual ovenproof platters. Arrange turkey slices over the toast and divide sauce over each serving, covering turkey and toast completely. Sprinkle with remaining grated Romano cheese and dust with paprika. Place two slices of bacon in a X pattern on top. Place in a preheated 375 degree oven for 12 minutes or until Hot Brown is bubbly. Serve immediately.
John Ash 2025