Saturday, February 11, 2012
Jenny and the Giant Turkey - Chapter Four - Kentucky Hot Browns
I will admit, I hadn't heard of this open-faced sandwich until I heard Bobby Flay do an episode of "Throwdown" where the subject was the hot brown. Sandwiches aren't something we do on a regular basis as a main meal, but these are really good. The first time I made them, my kids weren't so sure, but once they dug in, a conversation like this took place. "So, is this meal better than pizza?" "Yeah, I think so..." "Mom, can you make these again sometime?" "This is so good!" When I made them a second time, Brandon asked what we were having for dinner. When I told him Kentucky hot browns, he immediately started yelling so his siblings could hear, "WE'RE HAVING HOT BROWNS!" ....over and over.... I actually had to tell him to quit yelling.
You might be in the dark about what a Kentucky hot brown is. It is an open-faced sandwich, with slices of roasted turkey (usually white meat) covered in a Mornay sauce, a few pieces bacon and broiled until browned and bubbly. It is then topped with a slice of tomato. I found a recipe in Southern Living Magazine for "Lightened Hot Browns" several months after I saw the episode of "Throwdown". A mornay sauce is typically full of calories. My recipe cuts down a little bit on the calories of this rich food. It uses Parmesan cheese only instead of the Gruyere or Swiss and Parmesan.
Kentucky Hot Browns:
2 T. butter
1 1/2 T. flour
1 c. skim milk
1/2 c. grated parmesan cheese
salt and pepper, to taste
6 slices of bread
2 or 3 oz. of sliced white meat turkey for each slice of bread
6 slices of bacon, cooked and crumbled
one large slicing tomato, sliced
For the Mornay sauce:
In a medium sauce pan over medium heat, melt butter. Add flour, stir with a wire whisk and cook for 2 to 3 minutes, just to get rid of that raw flour taste. At first, it may seem a bit "clumpy", but as it cooks, it will smooth out. I also like my sauce to take on a deep yellow color, but not brown.
Now, it time to add your milk. Do this slowly and whisk vigorously, keeping the whisk in contact with the bottom of the pan.