If there was ever a sandwich that belonged in a casserole dish,it’s the cheesy, gravy-smothered Hot Brown. Created by the chefs of Louisville’s Brown Hotel in the 1920s to satisfy the demands of their late-night dancing guests, this classic sandwich begs to be eaten with a knife and fork.
Kentucky Hot Brown Casserole
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups whole milk
- 1 cup shredded Swiss cheese, divided
- 1⁄2 cup shredded extra-sharp white Cheddar cheese
- 1 teaspoon kosher salt
- 1⁄8 teaspoon ground black pepper
- 4 (1-inch-thick) slices white bread, toasted
- 1 pound thinly sliced turkey breast
- 1⁄8 teaspoon paprika
- 4 slices bacon, cooked and halved
- Garnish: chopped tomatoes, fresh parsley
Instructions
- Preheat oven to broil. Spray an 8x8-inch baking dish with nonstick cooking spray. Set aside.
- In a medium saucepan, melt butter over medium heat. Add flour, whisking to combine. Cook 1 minute, stirring constantly. Gradually add milk, whisking until smooth. Cook, whisking constantly, until thickened, approximately 6 minutes. Stir in 1⁄2 cup Swiss, Cheddar, salt, and pepper until smooth. Remove from heat. Set aside.
- Place bread in an even layer in prepared dish, trimming as needed to fit. Layer turkey evenly over bread; top with cheese mixture. Sprinkle with remaining 1⁄2 cup Swiss and paprika.
- Broil until cheese melts and begins to brown, approximately 4 minutes. Top with bacon, tomatoes, and parsley, if desired.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!
