Recipe of the week: Kentucky Hot Brown with a kick


Admit it. You’re already daydreaming about Thanksgiving leftovers.

If you’re like me, your thought bubble is pondering bread options for that next-day turkey sandwich. (Crusty sourdough for me, thanks.) 

For those who crave something a little more decadent, here’s hot, bubbly option: a twist on a traditional Kentucky Hot Brown, the sandwich with Louisville roots

Here’s a recipe that contains all kinds of naughty, from heavy cream to applewood-smoked bacon to Manchego cheese. I found it in the 2015 book “Southern Heat” (The Taunton Press), by James Beard Best Chef nominee Anthony Lamas and food writer Gwen Pratesi. 

The twist? The Mornay sauce – which is made with Manchego cheese instead of the traditional Gruyére – carries enough jalapeño heat to zap you out of your post-Thanksgiving stupor. 

Enjoy!  


RECIPE

The following recipe is adapted from the book “Southern Heat: New Southern Cooking Latin Style” (The Taunton Press, 2015).


Kentucky Hot Brown with Manchego-Jalapeño Sauce

Serves 6 

For the Manchego-Jalapeño Mornay Sauce: 

  • 4 cups heavy cream 
  • ¾ teaspoon freshly grated nutmeg 
  • ½ teaspoon ground white pepper 
  • 2 teaspoons kosher salt 
  • 3 tablespoons unsalted butter 
  • 4 tablespoons all-purpose flour 
  • 2 jalapeños, seeds and membranes removed, 1 cut into ¼-inch dice and the other sliced, for garnish 
  • 2 cups grated Manchego cheese 

For the Hot Browns: 

  • Nonstick cooking spray, for the dishes 
  • 12 slices French bread or Texas Toast, toasted and crusts removed 
  • 1½ pounds roasted and sliced turkey breast 
  • 12 strips Benton’s bacon or applewood-smoked bacon, cooked 
  • 12 to 18 slices heirloom tomatoes, lightly salted 
  • Grated Manchego cheese, for topping 

The Hot Brown has been named one of the "South's Best Sandwiches" by @southernlivingmag!

A post shared by The Brown Hotel (@brownhotel) on

Make the Hot Browns:

  1. Position a rack in the center of a convection oven and heat the oven to 450 degrees. 
  2. In a medium saucepan, warm the heavy cream with the nutmeg, white pepper, and salt over medium heat just until the mixture has bubbles around the edges of the pan but it is not boiling. Meanwhile, in another medium saucepan, melt the butter over medium heat and add the flour, stirring or whisking constantly to make a blonde roux; cook for two minutes to cook out the flour taste. 
  3. Slowly add the warm cream to the roux, whisking constantly to prevent lumps and until the mixture is slightly thickened. Add the diced jalapeños and cheese and whisk until the cheese has melted and everything is blended. Adjust the seasonings. Keep warm. 
  4. Each Hot Brown will be assembled and cooked in an individual greased oval casserole dish. Assembling one serving at a time, place two slices of toast on the bottom of the dish. Top each with sliced turkey and then ¾ cup Manchego-Jalapeño Mornay Sauce. Place the bacon slices on top, add the tomatoes, and top with grated Manchego. Place the dish in the oven and cook until the sauce is bubbly and the cheese has melted, about five minutes. 


Reader Comments ...


Next Up in Food

Eat like a food critic: Introducing our new restaurant reviews dining guide
Eat like a food critic: Introducing our new restaurant reviews dining guide

She doesn’t have a pop name, like Alexa or Siri, but she’s a beauty – with knowledge and opinions for days. Want to find a brunch spot in West Palm Beach? Just ask our new friend. We call her Palm Beach Post Eats. She’s our new digital dining data base, a repository of our restaurant reviews, my special recommendations (of non-reviewed...
Where has this treat been all your life? Canada
Where has this treat been all your life? Canada

You could be forgiven if you’ve never eaten a butter tart. There is no flashy frosting or elaborate lattice to entice you. It’s easy to pass by. But Canadians will tell you that these diminutive treats hold an expanse of flavor and textures: flaky pastry, caramelized crust and a bracingly sweet filling. The butter tart is celebrated in...
Indian food: Why is it so incredibly good?
Indian food: Why is it so incredibly good?

Everything you need to know about Indian food can be found in a single phrase in a cookbook by the otherwise reasonable Anupy Singla.   The book “Indian for Everyone” contains a recipe for Chana Aloo, a meal of curried chickpeas and potatoes. Calling the dish comforting and wholesome, she adds that it is — and this is the...
A Berlin restaurant that cooks without compromise
A Berlin restaurant that cooks without compromise

Despite Berlin’s reputation for its uninhibited night life and progressive counterculture, traditionally the city’s fine dining restaurants have fit within the same ho-hum, predictable mold. In the past few years, several small but ambitious restaurants have managed to break free, but none have managed to match Berlin’s cheeky, creative...
Which foods can help you fight the flu?
Which foods can help you fight the flu?

The flu has hit hard this year with a particularly nasty strain of the virus that has slammed into California without mercy. As the Los Angeles Times reports Some are advising that in addition to the usual rules about getting your flu shot, washing your hands more often and getting enough sleep, you should also think about shifting your diet towards...
More Stories