The Brown Hotels Hot Brown Sandwich Casserole Recipes

THE BROWN HOTEL'S HOT BROWN SANDWICH CASSEROLE

Steps:

• Melt the butter in a large saucepan.
• Add flour stirring to make a roux; cook 2 to 3 minutes.
• Thoroughly beat eggs; beat into milk.
• While stirring, very slowly add milk mixture to butter mixture.
• Stir in parmesan cheese.
• Cook until mixture thickens, but do not boil.
• This will take 30 to 45 minutes.
• Mixture should heavily coat the back side of a large spoon.
• Remove from heat.
• Fold in whipping cream and add salt and pepper to taste.
• Trim crust from bread edges.
• Toast 10 slices in a regular toaster or place in pan under broiler till golden.
• Do both sides.
• Reserve remaining bread slices.
• Line the bottom of a 9x13x2-inch casserole with 6 slices of toast.
• Place the remaining 4 slices of toast in a 8x8x2-inch pan.
• (If you can place all in one pan then do so.).
• Top with slices of turkey.
• Cover with sauce, dividing the sauce between the two casseroles.
• Spread all of the sauce over the turkey.
• Sprinkle with remaining parmesan cheese and paprika.
• Place in a pre-heated 350 degree oven for 15 minutes or till golden brown.
• While casserole is baking, fry bacon till crisp; drain on paper.
• towels.
• When cooled, break into bits.
• Toast remaining slices of bread.
• Cut in on a diagonal.
• When casserole is done, place toasted bread around outer edge, point side up.
• Garnish top of casserole with bacon bits and diced tomatoes.
• Sprinkle with chopped parsley.
• Serve while hot.

HOT BROWN TURKEY CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook until slightly thickened, 6-8 minutes. Remove from heat., In a small bowl, lightly beat egg. Gradually whisk in 1/2 cup sauce. Slowly return all to the pan, whisking constantly. Add 1/2 cup Parmesan cheese, salt and pepper. Cook and stir until thickened. (Do not allow to boil.), In a greased 13x9-in. baking dish, layer 6 toast slices and turkey; pour sauce over top. Sprinkle with paprika, bacon and remaining 1/4 cup Parmesan cheese., Bake until heated through, 20-25 minutes. Top with tomatoes and parsley. Cut remaining toast slices in half diagonally; serve on the side.

ORIGINAL HOT BROWN

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.

HOT BROWN

Steps:

• Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
• Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
• Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
• Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
• Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
• Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.