Sheilas Derby Day Hot Brown 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 :

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 :

HOT BROWNS (COOKING LIGHT)



Hot Browns (Cooking Light) image

Make and share this Hot Browns (Cooking Light) recipe from Food.com.

Provided by Lakerdog2

Categories     Lunch/Snacks

Time 25m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 14

1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 cup 2% low-fat milk
1/2 cup shredded reduced-fat extra sharp cheddar cheese
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
12 slices white bread, toasted
3 cups shredded cooked turkey (about 6 ounces)
12 slices tomatoes
5 slices bacon, cooked and crumbled
1/4 cup grated fresh parmesan cheese

Steps:

  • Preheat broiler.
  • To prepare sauce, melt butter in a saucepan over medium heat, stir in flour, salt, paprika, and pepper.
  • Cook mixture 30 seconds, stirring constantly. Gradually add milk, stirring with a whisk. Cook 3 minutes or until thick, stirring constantly. Remove from heat.
  • Add cheddar, Worcestershire, and mustard; stir with a whisk until smooth. Keep warm.
  • Arrange toast on a large baking sheet, arrange turkey evenly over toast, and drizzle the sauce evenly over turkey. Top each toast slice with 1 tomato slice. Sprinkle evenly with bacon and Parmesan.
  • Broil 7 minutes or until thoroughly heated and lightly browned. Serve immediately.

Nutrition Facts : Calories 438.5, Fat 19.4, SaturatedFat 7.9, Cholesterol 82.9, Sodium 818.6, Carbohydrate 31.4, Fiber 1.8, Sugar 5.4, Protein 32.8

THE LEGENDARY HOT BROWN



The Legendary Hot Brown image

Make and share this The Legendary Hot Brown recipe from Food.com.

Provided by 911spatcher

Categories     Lunch/Snacks

Time 40m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon flour
1 quart heavy cream
1/2 cup pecorino romano cheese, plus more for garnish
14 ounces sliced roasted turkey breast
2 slices Texas toast thick bread
4 slices bacon, crispy
2 roma tomatoes, Sliced in half
paprika
parsley

Steps:

  • In a two quart saucepan, melt the butter, slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for 2 min over med-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer about 2-3 minute Remove sauce from heat and slowing whisk the Pecorino Ramano cheese until the Mornay sause is smooth. Add salt and pepper to taste.
  • For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz of turkey. Take the two haves of the Roam tomato and set them along side the base of the turkey and the toast. Next pour half the Mornay sauce to completely cover the dish. Sprinkle additional ramano cheese on top and place under the broiler until the cheese begins to brown and bubble.

Nutrition Facts : Calories 2183.2, Fat 204.2, SaturatedFat 119.7, Cholesterol 807.3, Sodium 638.4, Carbohydrate 34, Fiber 1.6, Sugar 3.5, Protein 58.4

ORIGINAL HOT BROWN



Original Hot Brown image

I think this was a sandwich that was originally on the menu at The Brown Hotel in Louisville,Ky.I first heard of it on a local news cooking segment.Here in Dallas we have premiere chef named Dean Fearing from the famous restaurant called "The Mansion on Turtle Creek". This is Chef Dean's "Texas" style Original Hot Brown.

Provided by 1 Cookin Texan 1954

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup flour
2 cups milk
1/4 cup grated spicy monterey jack cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
8 slices trimmed toast
1 lb sliced turkey breast
8 slices tomatoes
8 slices pre- cooked bacon
4 ounces grated parmesan cheese
parsley

Steps:

  • Cheese sauce: Put all ingredients in a sauce pan and cook on a low heat until cheeses are melted and everything is mixed into a smooth sauce. Remember to stir often.
  • Cut toast into triangles. Put into a 13x9-inch baking dish. Arrange turkey slices on toast and cover with hot cheese sauce. Top with tomato & bacon. Sprinkle with Parmesan cheese. Bake at 400 degrees until bubbly. Garnish with parsley.

Nutrition Facts : Calories 558.8, Fat 28, SaturatedFat 12.9, Cholesterol 134.6, Sodium 1105.4, Carbohydrate 36, Fiber 1.7, Sugar 1.9, Protein 39.2

HOT BROWN



Hot Brown image

This is a recipe created by a Chef at the Brown Hotel in Louisville, KY.; thus the name "Hot Brown". This dish is really delicious :-)

Provided by Dana_N_Ky

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1/2-1 cup butter
6 tablespoons flour
3 cups milk
1 egg, beaten
1/4 cup parmesan cheese
1/2 cup cheddar cheese or 1/2 cup colby cheese, shredded
1 ounce whipped cream (optional)
12 ounces turkey, sliced
12 ounces baked ham, sliced
12 slices bacon, fried crisp
8 slices tomatoes (optional)
1 dash Worcestershire sauce
1 pinch pepper

Steps:

  • ----------CheeseSauce------------.
  • Melt 1 stick butter (4 oz.) over low heat in a heavy non-stick saucepan.
  • Add flour and mix until smooth.
  • Slowly add milk (&cream); simmer until thickened.
  • Add parmesan cheese; mix well.
  • Remove 1/4 cup sauce to another bowl.
  • Add egg& beat until smooth.
  • Add egg mixture back into saucepan& mix well.
  • Add remaining sauce ingredients: (cheese, pepper& Worcestershire), stir until smooth.
  • Remove from heat.
  • -------Foreach Hot Brown--------------.
  • Cut toast slice in half and place on a heat resistant dish.
  • Layer with turkey& ham.
  • Cover with cheese sauce.
  • Top with 3 slices (crisp) bacon& 2 slices tomato (if desired).
  • Sprinkle with parmesan cheese.
  • Place entire dish in oven at 425 degrees for 10-15 minutes until golden& bubbly.

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