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Chef Fred K. Schmidt at the Brown Hotel in Louisville, Kentucky, created The Hot Brown Sandwich in 1926. In the 1920s, the Brown
Hotel drew over 1,200 guests each evening for its dinner dance. The band would play until
late, and when the band took bread, around midnight; people would retire to the restaurant
for a bite to eat. Bored with the traditional ham and eggs, Chef Schmidt, delighted his
guests by creating the Hot Brown.
Photos and recipe courtesy of the
Camberley Brown Hotel in Louisville, Kentucky.
Learn about the History of the
Hot Brown Sandwich.
Hot Brown Sandwich Recipe:
Yields: 4 servings
Prep time: 20 min
Sauce cook time: 5 min
Sandwich broil time: 5 min
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
1 egg, room temperature and beaten
Salt and black pepper to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 pound cooked turkey breast, thinly sliced
Grated Parmesan cheese for topping
1 (2-ounce) jar diced pimientos, drained
8 bacon slices, fried crisp
In a large saucepan over medium heat, melt butter.
Gradually add flour, stirring constantly, until smooth and free from lumps. Gradually stir
in milk until sauce comes to a gentle boil, stirring constantly; remove from heat. Add
Parmesan cheese and stir until melted and well blended.
In a small bowl, beat egg. Gradually add 1 cup of hot
sauce, 1/3 cup at a time, to the egg, stirring constantly. Gradually add egg mixture to
remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
Fold in whipped cream.
For each Hot Brown sandwich, place two slices of toasted
bread on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey.
Pour a generous amount of sauce over the turkey. Sprinkle with additional Parmesan cheese.
Place entire dish under a broiler, approximately 4 to 5 minutes or until the sauce is speckled brown and bubbly. Remove
from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Makes 4 servings of two open-faced sandwiches each.
Linda Stradley - By
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