Derby Hot Browns Recipes

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DERBY DAY HOT BROWNS



Derby Day Hot Browns image

The hot brown was first served at the Louisville, Kentucky Brown hotel in 1926 and became a Derby Day classic ever since.

Yield 6 servings of Sandwiches

Number Of Ingredients 12

6 slices bacon
2 medium tomatoes
2 oz (60 g) sharp cheddar cheese (white or yellow)
1 oz (30 g) fresh Parmesan cheese
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1/4 tsp (1 mL) salt
1/8 tsp (.5 mL) pepper
1 cup (250 mL) milk
6 slices sandwich bread
8 oz (250 g) sliced roasted turkey
2 tbsp (30 mL) chopped parsley

Steps:

  • Preheat oven to 400°F (200°C). Place bacon slices, slightly overlapping in Small Ridged Baker. Cover with parchment paper; microwave on HIGH 5 minutes. Carefully remove baker from microwave using oven mitts; separate bacon. Microwave, covered, on HIGH 2-3 minutes or until bacon is crisp. Transfer bacon to paper towel-lined plate.Cut tomatoes into thin slices. Halve each slice; set aside.Using Microplane® Adjustable Coarse Grater, grate both of the chesses; set aside separately.Melt butter in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook and stir 1-2 minutes or until bubbly. Continue cooking about 1 minute, stirring constantly.Gradually stir in milk. Cook and stir about 2-3 minutes or until thickened and bubbly. Add cheddar; stir until melted. Remove from heat.Place bread in a single layer on the Large Bar Pan.Cover bread slices evenly with turkey, cheese sauce (about 3 tbsp/45 mL per sandwich), and tomato. Cut bacon slices in half, place on sandwiches in a "criss-cross" fashion; sprinkle with Parmesan cheese. Bake 15-18 minutes or until heated through and Parmesan cheese is light golden brown. Remove from oven and sprinkle with parsley.

Nutrition Facts :

KENTUCKY HOT BROWNS



Kentucky Hot Browns image

Provided by Bobby Flay

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 23

4 tablespoons unsalted soft butter
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Salt and freshly ground black pepper
4 large eggs
1/4 cup milk
Salt
8 (1/2-inch) thick slices good day old white bread (recommended: Pullman or Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
Egg battered bread
Roasted turkey breast, sliced into 1/4-inch thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup freshly grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 425 degrees F.
  • Rub entire breast with butter and season with salt and pepper. Place in a small roasting pan and roast for 15 minutes. Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours. Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
  • Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
  • Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
  • Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
  • For assembly:
  • Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
  • Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

ORIGINAL HOT BROWN



Original Hot Brown image

This recipe originally came from the Brown Hotel in Louisville, KY. I have altered it based on how I have had it served in restaurants in Louisville. This is a good way to use leftover turkey from Thanksgiving and my husband looks forward to it every year.

Provided by BIKEMAMA96

Categories     Meat and Poultry Recipes     Turkey

Time 35m

Yield 4

Number Of Ingredients 12

½ cup butter
½ cup all-purpose flour
3 cups milk
6 tablespoons grated Parmesan cheese
1 egg, beaten
2 tablespoons heavy cream
salt and pepper to taste
2 pounds sliced roasted turkey
1 tomato, thinly sliced
8 slices white bread, toasted
¼ cup grated Parmesan cheese
8 slices crispy bacon

Steps:

  • 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 milk so that no lumps form, then bring to a boil, stirring constantly. Mix in 6 tablespoons of Parmesan cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream.
  • 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.

Nutrition Facts : Calories 973.7 calories, Carbohydrate 47.8 g, Cholesterol 315.9 mg, Fat 47.3 g, Fiber 2 g, Protein 85.1 g, SaturatedFat 25.3 g, Sodium 989.9 mg, Sugar 11.8 g

SHEILA'S DERBY DAY HOT BROWN



Sheila's Derby Day Hot Brown image

I have never had an authentic Hot Brown before so I was working from just a basic understanding of the dish when I came up with this version. We enjoyed this while watching the Kentucky Derby and, it was such a hit, that I decided to share it with my friends on Zaar! While there are a few different steps to putting this together, it really is easy and not time-consuming. This actually makes more than enough cheese sauce, so you can be as liberal with it as you want. I saved the remaining sauce to be used over asparagus, broccoli, or a baked potato.

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 17

8 slices smoked bacon
fresh coarse ground black pepper
light brown sugar
cayenne pepper
1 small onion, chopped
8 ounces white mushrooms, chopped
8 tablespoons butter (1 stick)
6 tablespoons flour
4 cups milk
1/2 teaspoon white pepper
1/2 cup shredded white cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup grated parmesan cheese
1 teaspoon salt
8 slices hearty white bread (I used Pepperidge Farm Farmhouse Soft Hearty White)
1 lb sliced deli turkey
1 large beefsteak tomato

Steps:

  • Prepare bacon: Preheat oven to 400 degrees. Line jelly-roll pan with parchment paper. Lay out slices of bacon (do not overlap). Sprinkle with black pepper, brown sugar and cayenne (as your taste dictates - I only used a touch of cayenne for a hint of heat). Bake for 10-12 minutes until nice and crispy. Remove from pan and drain on paper towel-lined plate. Set aside.
  • Meanwhile, while bacon is cooking, make cheese sauce. Melt butter in a large saucepan over medium heat and add onion and mushrooms. Saute until onions are translucent and mushrooms are soft. Stir in flour, 1 T. at a time, and cook for about 1 minute. Season with salt and white pepper. Slowly stir in milk (about 1 cup at a time) until it is fully incorporated and flour is well-blended. Cook, stirring frequently, until mixture has thickened. Add cheeses, 1/2 cup at a time, stirring to blend well. Remove from heat and set aside.
  • To assemble sandwiches, Preheat broiler. Toast bread slices to a medium-golden color and lay out on shallow-rimmed baking pans. (You will probably need 2 to fit all the bread slices.) Divide sliced turkey breast evenly among the bread slices, folding to fit on the bread. Ladle reserved cheese sauce over turkey and toast. (I used a ladleful for each sandwich.) Slice tomato in 8 slices and place on top of sandwiches. Slice bacon slices in half and set aside. Place each baking pan under broiler, one at a time, and broil until browned and bubbly. After removing from broiler, put bacon slices on top (arranged in an X) and serve.
  • Note: Any leftovers reheat very well. You can just run them under the broiler again or bake in a 400-degree oven for a few minutes.

Nutrition Facts : Calories 477.4, Fat 28.9, SaturatedFat 15.8, Cholesterol 109.2, Sodium 1638.5, Carbohydrate 30.5, Fiber 1.7, Sugar 5, Protein 24.7

DERBY HOT BROWNS



Derby Hot Browns image

This classic open-faced sandwich created at the Brown Hotel in Louisville is easy to do with deli or leftover turkey, toast and a quick cheese sauce. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup 2% milk
1/2 cup chicken broth
1/2 cup sherry or additional chicken broth
1 cup shredded Parmesan cheese, divided
1/3 cup shredded sharp cheddar cheese
12 slices pumpernickel bread, toasted
1-1/2 pounds sliced cooked turkey
4 medium tomatoes, halved and sliced
12 cooked bacon strips, crumbled

Steps:

  • In a large saucepan, melt butter over low heat. Stir in the flour, salt and pepper until smooth; gradually add the milk, broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/3 cup Parmesan cheese and cheddar cheese until melted. Remove from the heat., Place toast slices on a baking sheet. Top each with turkey, sauce mixture, tomatoes and bacon. Sprinkle with remaining Parmesan cheese. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted.

Nutrition Facts :

KENTUCKY HOT BROWN SLIDERS



Kentucky Hot Brown Sliders image

These hot brown sliders are perfect for Kentucky Derby parties, although I serve them at our parties throughout the year. A traditional hot brown is an open-faced sandwich, which isn't great for parties, but turning them into sliders makes them finger food-friendly. I like to cover and refrigerate my assembled sandwiches so I can just pop them in the oven when company arrives. - Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 12 servings

Number Of Ingredients 12

1 package (12 ounces) Hawaiian sweet rolls
3 tablespoons mayonnaise
12 slices deli turkey, folded into quarters
12 slices cooked bacon strips, halved widthwise
1 jar (4 ounces) diced pimientos, drained, or 2 plum tomatoes, cut into 12 slices
6 slices Gruyere cheese, halved
1/4 cup grated Parmesan cheese
1/2 cup butter, cubed
2 tablespoons finely chopped onion
2 tablespoons brown sugar
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350°. Without separating rolls, cut the package of rolls in half horizontally; arrange bottom halves in a greased 11x7-in. baking pan. Spread mayonnaise evenly across the bottom halves. Top each with turkey, bacon, pimientos, Gruyere and Parmesan cheese. Replace top halves of rolls. , In a small skillet, melt butter over medium heat. Add onion; cook and stir until tender, 1-2 minutes. Whisk in brown sugar, Worcestershire sauce and garlic powder. Cook and stir until sugar is dissolved; drizzle over sandwiches., Cover and bake 25 minutes. Uncover; bake until golden brown, 5-10 minutes longer.

Nutrition Facts : Calories 327 calories, Fat 21g fat (10g saturated fat), Cholesterol 67mg cholesterol, Sodium 652mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 1g fiber), Protein 16g protein.

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