Lunch / Dinner
Hot Brown Casseroles
The Hot Brown sandwich is truly a Louisville original. Created in 1926 at the famous Brown Hotel by Chef Fred K. Schmidt, the sandwich was designed to feed the famished late-night ballroom dancers. Made open-faced with turkey, bacon, sliced tomato, and a Mornay sauce, it’s a natural sandwich to turn into a tasty casserole.
The Mornay sauce is a must and it’s so simple, don’t even think of purchasing a sauce. Just add cheese to a roux base enhanced with dry sherry. Before adding the milk and broth, cook the roux to eliminate any of the floury taste
FOR THE BREAD, SPREAD:
FOR THE SAUCE, MELT:
TO ASSEMBLE, TOSS:
Test Kitchen Tip
To make one large casserole, build it in a 2-qt. baking dish and bake it until golden and bubbly, about 30 minutes.
Preheat oven to 400°. Coat six 12-oz. dishes with nonstick spray and place on a baking sheet.
For the bread, spread cubes on a baking sheet and toast in the oven until golden, 10 minutes.
For the sauce, melt butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes. Whisk in milk, broth, and sherry, bring to a simmer, and cook until thick, 2–3 minutes. Whisk in Cheddar and Parmesan until smooth. Add pimentos and Tabasco; season sauce with salt.
To assemble, toss bread with 1 cup sauce and layer in bottoms of prepared dishes. Top casseroles with turkey and remaining sauce; bake 20 minutes.
Preheat broiler to high with rack 6 inches from element. Broil casseroles until browned and bubbly, 2–3 minutes; top with tomatoes and bacon.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 18g 90%
Cholesterol 111mg 37%
Sodium 1233mg 51%
Carbs 29g 9%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.