I figure my Canadian readers are just working their way through the last of the Thanksgiving turkey so here's something different for those of you who've had enough of the ordinary - although I'm not sure how a turkey sandwich piled high with cold stuffing, cranberries and mayo could ever be called ordinary.
Regardless, I'm here to say that when you have one of these, you'll be cooking another turkey PDQ so you can have more. The Hot Brown first came to be in the late 1920's and was served at the Brown Hotel in Louisville, Kentucky. I think it's a cross between a Welsh Rarebit and turkey version of a Croque Monsieur which is a Croque Madame without the egg. However you want to describe it, let's just say it's plum good!
We've had it before with the traditional cheese sauce but last night's version adapted from Food Network Magazine contains sauteed onion in the sauce as well as chicken stock. I changed it up by using half and half to make it richer and Jarlsburgh cheese instead of the muenster they called for, and kicked it up a notch too with a little cayenne pepper and a splash of sherry.
Loaded onto slices of crisp grilled French bread, slathered with mustard and layers of sliced tomato, turkey and sauce all browned up under the broiler, the crowning touch has to be the crisp salty bacon on top. Served with a crisp salad on the side, it more than sufficiently saffonsified my resident carnivore.
5 slices bacon
1 small onion, finely chopped
2 tablespoons all-purpose flour
1-1/2 cups low sodium chicken broth
3/4 cup half and half (more as needed)
1-1/2 cups grated Jarlsburgh cheese (or Muenster or Monteray Jack)
1/8 teaspoon cayenne pepper
2 tablespoons dry sherry
Salt & pepper
In a large sauté pan, cook bacon until crisp. Remove bacon to a paper towel and reserve for later. Remove all but 2 tablespoons fat from the pan. Add onion to the pan and cook until softened and starting to turn golden. Stir in flour and cook for a few minutes, stirring constantly. Whisk in chicken broth and half and half. Lower heat to medium low and cook stirring occasionally until thickened. Remove from heat and add grated cheese, cayenne pepper and dry sherry. Stir until cheese is melted. Taste for seasoning adding salt and pepper as required. Cover and set aside to keep warm.
4 thick slices crusty bread (I used French bread)
2 tablespoons butter, softened
1/2 pound sliced roasted turkey
1 large tomato, thinly sliced
Preheat broiler. Spread softened butter over both sides of French bread slices and grill in a hot pan until golden. Remove from pan and place onto a foil lined sheet pan. Slather grilled toast on one side with Dijon mustard and top each slice with a few tablespoons of prepared sauce. Arrange sliced tomato on top, followed by a thin layer of sliced turkey. Top with sauce and follow up with more turkey, ending with sauce on top. Place under the broiler and cook until golden brown – about 2 to 3 minutes. Top with crumbled bacon. Makes 4 servings (or serves 2 gluttons).
A year ago - Ranch Potatoes
Two year's ago - Pumpkin Bread Pudding with Caramel Sauce