Tag Archives: bacon

A Win Hands Down: Hot Browns – Kentucky

It’s Kentucky Derby week! Some of the good eats associated with the Derby include mint juleps (see our recipe for the hands down best way to pump up the mint flavor) and decadent Bourbon Pecan Pie. Add to that Hot Browns, an open faced turkey sandwich fancied

Hot Browns - Kentucky

 

up with mouthwatering Mornay sauce and then topped with tomatoes, bacon and Pecorino Romano cheese. Invented at the Brown Hotel in the 1920s to satiate dinner-dance guests, this knife and fork sandwich has been wowing Louisville residents and visitors for close to a century.

Of course the best Hot Browns are made when you can roast your own turkey. If that is too involved for you, freshly sliced deli turkey will work too. Mornay sauce is a white cheese sauce that is actually very simple to make. Classically made with Gruyere, the Brown Hotel uses Pecorino Romano but we used a sharp cheddar to mix it up a bit.

Don your fanciest hat or fascinator and make your way to Louisville on May 7 for the 2016 Kentucky Derby.

 

Hot Browns

  • Servings: 4
  • Difficulty: moderate
  • Print

Ingredients

For Mornay Sauce:

  • 1 ½ tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cups whole milk
  • 3/4 cup grated sharp cheddar cheese
  • Pinch of cayenne pepper
  • Salt to taste

For Sandwiches:

  • 4 slices thick sliced white bread with crusts removed, toasted
  • 2 pounds sliced turkey, divided
  • 2 small tomatoes, thinly sliced
  • 8 slices cooked bacon
  • 1/2 cup grated Pecorino Romano cheese
  • 1-2 tablespoons finely diced parsley
  • Paprika

Instructions

To make Mornay sauce: In a medium sauce pan, melt butter over medium heat. Add flour and make a roux. Cook roux, stirring constantly for 3 minutes. Add milk in a thin stream and whisk until sauce is thickened, about 8-10 minutes. Remove from heat, add cheese and stir until melted. Add cayenne pepper and salt to taste. Set aside.

To assemble sandwiches: Arrange toasted bread on a baking sheet. Divide the turkey into four equal parts. Top each sandwich with Mornay sauce, then tomato slices, then two slices of bacon arranged in a cross. Sprinkle each sandwich with Pecorino Romano cheese and paprika. Place under broiler for 5 minutes or until tops of sandwiches are bubbling. Sprinkle diced parsley on top before serving.

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Life is Gouda: Trio of Grilled Cheese Sammies – Wisconsin

Today is National Grilled Cheese Day – a bona fide holiday if you ask us. Who doesn’t love an ooey, gooey, straight-from-the-griddle-to-plate melted cheese sandwich? Of course, Wisconsin is the natural pairing here as we’ve talked before about how Wisconsin has led the United States in cheese making for over a century. The Badger State produced a staggering 11.5 billion pounds of cheese in 2014.  Americans sure do love their cheese; we consume about 34 pounds of it annually.

Because we are celebrating the day in excess style we bring to you not, one, not two but three fancy-schmancy grilled cheese recipes. You’re welcome. First up is muenster, with tomato, avocado and bacon on whole wheat. If you like BLTs, you’ll love this combo.

Grilled Cheese with muenster, tomato, avocado and bacon on whole wheat

Next we have cheddar with fig preserves and caramelized onions on sourdough. This is for those of you who like a sweet/salty flavor profile.

Grilled cheese with cheddar, fig preserves and caramelized onions

Mmmmmm, look at all that melty cheese goodness (and if you look very closely you can see the back of the StateEats dog who licked up the fig preserves that dripped on the floor).

Last but certainly not least, we bring you mozzarella, pesto, and tomato on rustic Italian bread.

Grilled cheese with mozzarella, pesto, and tomato

One StateEats kid who is a carnivore extraordinaire took a bite of this sandwich and declared it “almost like a burger.” High praise, there.

Get yourself to Madison to attend the 2016 Wisconsin Film Festival, April 14-21, 2016.

Trio of Grilled Cheese Sammies

Ingredients

For Muenster with Tomato, Avocado and Bacon:

  • 2 slices whole wheat bread
  • 4 slices Muenster cheese
  • 2-3 slices tomato
  • 4 slices cooked bacon
  • Butter

For Cheddar with Fig Preserves and Caramelized Onions:

  • 2 slices sourdough bread
  • 4 slices cheddar cheese
  • 1-2 tablespoons fig preserves
  • 1-2 tablespoons caramelized onions*
  • Butter

For Mozzarella with Pesto and Tomato:

  • 2 slices rustic Italian bread
  • 2-3 ounces mozzarella cheese, sliced
  • 2 tablespoons prepared pesto
  • 2-3 slices tomato
  • Butter

Instructions

Place half of cheese on top of one slice of bread. Add fixings. Add remaining cheese, then bread. Generously butter both sides of sandwich. Cook on medium heat until cheese is melted and both sides of the sandwich are golden brown.

*To caramelize onions – slice one onion very thin, cook on medium heat with olive oil until onion begins to brown, stirring occasionally. Add a pinch of salt after 10 minutes. Cook another 10-15 minutes or until onions are a deep golden brown. Can add a pinch of sugar if desired to finish.