The Famous Hot Brown is a legendary open-faced sandwich originating from Louisville, Kentucky. It features roasted chicken or turkey piled high on toasted bread, smothered in a creamy, savory Mornay sauce made with butter, flour, milk, and sharp cheddar. Crispy bacon and a dusting of paprika add texture and depth. This dish is the perfect comfort food for a hearty dinner or a special brunch. It&# 226;ÂÂs elegant enough for entertaining yet satisfying enough for a family meal. The combination of warm bread, melted cheese, and salty bacon creates an unforgettable flavor profile that has made this dish a Southern staple for decades.
Famous Hot Brown
Description
The Famous Hot Brown is a legendary open-faced sandwich originating from Louisville, Kentucky. It features roasted chicken or turkey piled high on toasted bread, smothered in a creamy, savory Mornay sauce made with butter, flour, milk, and sharp cheddar. Crispy bacon and a dusting of paprika add texture and depth. This dish is the perfect comfort food for a hearty dinner or a special brunch. It&# 226;ÂÂs elegant enough for entertaining yet satisfying enough for a family meal. The combination of warm bread, melted cheese, and salty bacon creates an unforgettable flavor profile that has made this dish a Southern staple for decades.Ingredients
Directions
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Preheat the broiler to high. Toast 8 slices of wheat bread until golden brown.
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Cook 8 strips of bacon in a skillet until crisp. Drain on paper towels and set aside.
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In a saucepan, melt 1/3 cup of butter over medium heat. Add 1 medium chopped onion and cook until transparent and soft.
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Add 1/3 cup of flour to the onion mixture and stir constantly to form a smooth paste.
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Gradually whisk in 3 cups of heated milk, 1 teaspoon of salt, and 1/2 teaspoon of crushed red pepper.
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Continue to cook and stir until the sauce thickens and becomes smooth, about 5-7 minutes.
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Reduce heat to low. Stir in 4-6 ounces of American cheese until melted and incorporated.
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Slowly whisk in 2 well-beaten eggs and the remaining 1 tablespoon of butter. Cook gently until the sauce is thick and creamy, ensuring it does not boil.
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On 4 oven-proof plates, arrange the toast by placing two slices cut diagonally with points outward, and one whole slice in the center.
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Layer sliced cooked chicken breasts (or turkey) over the toast.
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Pour the hot Mornay sauce generously over the chicken.
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Top with the cooked bacon strips, sliced Parmesan cheese, and a sprinkle of paprika.
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Broil for 2 to 3 minutes until the top is bubbly and lightly browned. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 143.4kcal
- % Daily Value *
- Total Fat 16.2g25%
- Saturated Fat 10.2g51%
- Cholesterol 43.0mg15%
- Sodium 128.6mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.2g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
