Kentucky Hot Brown

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


For sauce:

1/2 cup butter

1/2 cup all-purpose flour

3 cups heavy whipping cream

6 tablespoons grated Parmesan cheese

Salt and pepper to taste

Sliced roasted turkey

1 tomato, thinly sliced

White bread, toasted

Grated Parmesan cheese

Crispy 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.