Kentucky Hot Browns. Word is "in the 1920's, the Brown Hotel [in Louisville, Kentucky] drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown [and culinary legend] was born!" (The Brown Hotel).
This open-faced deli roasted turkey sandwich with bacon, because everything is better with bacon, and juicy, ripened, brilliant red Roma tomatoes smothered in an herb and cheese Mornay [Beschamel] sauce, sprinkled with more cheese and cast under the broiler to brown the cheese for the finishing touch is simply amazing! I used a thick artisan bread I happened upon at the commissary (which never happens but delightfully did unexpectedly, so I grabbed it). Of course, I went for the good stuff - Boars Head Roasted Turkey deli meat sliced thin (but nowhere near shaved) and melted smokey Gruyere and nutty Parmesan Reggiano into the Beschamel sauce - so good - when combined with parsley and finely chopped green onions was divine!
P.S. The above recipe should say 8 slices of bacon - duh!
I am positive this will become a regularly occurring meal in my families repertoire of recipes. (Find all my 50 Recipes 50 States recipes below)
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