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      Kentucky Hot Brown

      Chef Andrea Greer's own twist on the traditional Kentucky Hot Brown Dish


      For sauce:

      1/2 cup butter1/2 cup all-purpose flour3 cups heavy whipping cream6 tablespoons grated Parmesan cheese

      Salt and pepper to tasteSliced roasted turkey1 tomato, thinly slicedWhite bread, toastedGrated Parmesan cheeseCrispy bacon


      Melt the butter in a saucepan over medium heat. Stir in flour with a whisk or fork, and continue to cook and stir until it begins to brown slightly. Gradually whisk in the Heavy whipping cream so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese to thicken. Do not allow the sauce to boil. Remove from the heat. Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey and tomato slices. Spoon sauce over the top of each one and sprinkle with some of the remaining Parmesan cheese. Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately.