Рецепт KENTUCKY HOT BROWN SANDWICH

The Kentucky Hot Brown Sandwich is an open-faced sandwich of roasted turkey breast and tomatoes, covered in a Mornay sauce, and baked or broiled. It is topped with bacon, Pecorino Romano cheese and garnished with parsley and paprika. It was originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. In the 1920's, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests became tired of dancing and drinking bourbon, so they would visit the restaurant for something to eat. Diners were getting bored with the traditional ham and eggs, so Chef Schmidt created the Hot Brown.

In the original recipe from the Brown Hotel, whole turkey breasts are roasted. For the bread, Texas toast is used and sliced to 1 1/2 inches thick. Next, tomato quarters are added and topped with a Mornay sauce (a Béchamel sauce with shredded or grated cheese added). This is placed into the oven until the sauce melts all over the turkey. Finally, this is topped with bacon, garnished with shredded Pecorino Romano cheese, chopped parsley, and paprika.

For my version, I roasted turkey breast tenderloins in a bourbon and maple glaze. I used rustic brick oven Italian artisan bread fresh from my local bakery. For the Mornay sauce, I made a roux then added sharp white cheddar cheese, Pecorino Romano, a hint of freshly grated nutmeg and white pepper. Separately, I grilled slices of turkey bacon and then grilled sliced tomatoes in the same pan. The sandwich was topped with the turkey bacon and garnished with shredded Pecorino Romano cheese, flat-leaf parsley and smoked sweet paprika.