Sheila's Derby Day Hot Brown |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I have never had an authentic Hot Brown before so I was working from just a basic understanding of the dish when I came up with this version. We enjoyed this while watching the Kentucky Derby and, it was such a hit, that I decided to share it with my friends on Zaar! While there are a few different steps to putting this together, it really is easy and not time-consuming. This actually makes more than enough cheese sauce, so you can be as liberal with it as you want. I saved the remaining sauce to be used over asparagus, broccoli, or a baked potato. Ingredients:
8 slices smoked bacon |
fresh coarse ground black pepper |
light brown sugar |
cayenne pepper |
1 small onion, chopped |
8 ounces white mushrooms, chopped |
8 tablespoons butter (1 stick) |
6 tablespoons flour |
4 cups milk |
1/2 teaspoon white pepper |
1/2 cup shredded white cheddar cheese |
1/2 cup shredded sharp cheddar cheese |
1/2 cup grated parmesan cheese |
1 teaspoon salt |
8 slices hearty white bread (i used pepperidge farm farmhouse soft hearty white) |
1 lb sliced deli turkey |
1 large beefsteak tomato |
Directions:
1. Prepare bacon: Preheat oven to 400 degrees. Line jelly-roll pan with parchment paper. Lay out slices of bacon (do not overlap). Sprinkle with black pepper, brown sugar and cayenne (as your taste dictates - I only used a touch of cayenne for a hint of heat). Bake for 10-12 minutes until nice and crispy. Remove from pan and drain on paper towel-lined plate. Set aside.
2. Meanwhile, while bacon is cooking, make cheese sauce. Melt butter in a large saucepan over medium heat and add onion and mushrooms. Saute until onions are translucent and mushrooms are soft. Stir in flour, 1 T. at a time, and cook for about 1 minute. Season with salt and white pepper. Slowly stir in milk (about 1 cup at a time) until it is fully incorporated and flour is well-blended. Cook, stirring frequently, until mixture has thickened. Add cheeses, 1/2 cup at a time, stirring to blend well. Remove from heat and set aside.
3. To assemble sandwiches, Preheat broiler. Toast bread slices to a medium-golden color and lay out on shallow-rimmed baking pans. (You will probably need 2 to fit all the bread slices.) Divide sliced turkey breast evenly among the bread slices, folding to fit on the bread. Ladle reserved cheese sauce over turkey and toast. (I used a ladleful for each sandwich.) Slice tomato in 8 slices and place on top of sandwiches. Slice bacon slices in half and set aside. Place each baking pan under broiler, one at a time, and broil until browned and bubbly. After removing from broiler, put bacon slices on top (arranged in an X) and serve.
4. Note: Any leftovers reheat very well. You can just run them under the broiler again or bake in a 400-degree oven for a few minutes.
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