Hot Brown Sandwich
Serves 4
(America)
The hot brown sandwich was created at the Brown Hotel of Louisville, Kentucky in 1926, basically it’s an open-faced turkey and bacon sandwich covered in Mornay sauce which is broiled until the sauce begins to brown. Alternatives to the classic includes using a combination of both shaved ham and shaved turkey, substituting sliced tomato for the pimentos, and using cheddar (sometimes called a Devonshire) or American cheese for the sauce.
Ingredients
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated Parmesan cheese
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
8 slices of shaved brown sugar bake ham
8 slices of shaved brown sugar bake ham
Grated Parmesan cheese for topping
1 (2-ounce) jar diced pimentos, drained
8 bacon slices, fried crisp
Preparation
1. Create a roux by melting butter in a large saucepan over medium heat and gradually adding the flour, stirring constantly, until smooth and free from lumps.
2. Using the roux as a base create a white sauce base by gradually stirring in milk until the mixture comes to a gentle boil; remove the saucepan from the heat and add the Parmesan cheese stirring constantly until the cheese is melted and well blended.
2. Using the roux as a base create a white sauce base by gradually stirring in milk until the mixture comes to a gentle boil; remove the saucepan from the heat and add the Parmesan cheese stirring constantly until the cheese is melted and well blended.
3. In a small bowl, beat the egg. Temper the egg by gradually adding 1 cup of the hot white sauce/parmesan mixture, 1/3 cup at a time, to the egg, stirring constantly. Continue the Mornay sauce by gradually adding the egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste. Finally fold in the whipped cream to complete the sauce .
4. Construct the Brown Sandwiches by placing two slices of toasted bread next to each other on metal or ovenproof dishes to be used for service and placing 2 slices of ham and a liberal amount of turkey on each of the toasted slices then continue by pouring a generous amount of the Mornay sauce over the turkey and finally sprinkling additional Parmesan cheese over that.
5. Complete the sandwiches by placing the entire dish(es) under the broiler of your oven until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of cooked bacon over the top, and serve immediately.
5. Complete the sandwiches by placing the entire dish(es) under the broiler of your oven until the sauce is speckled brown and bubbly. Remove from broiler, sprinkle with diced pimientos, cross two pieces of cooked bacon over the top, and serve immediately.
