Kentucky Hot Brown Sandwich Recipe
A staple at the Kentucky Derby, this race day-inspired sandwich wows guests while putting leftovers to good use. Win-win!
Ingredients
- 6 Roma tomatoes, quartered
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 6 tbsp flour
- 3 cups whole milk
- 2 cups Crystal Farms Shredded Mozzarella Cheese
- 2 cups Crystal Farms Shredded Cheddar Cheese
- pinch ground nutmeg
- 8 slices Texas toast
- 1 lb sliced spiral ham
- 1 lb sliced turkey
- 16 slices cooked, crisp bacon
- 6 fried eggs
- garnish chopped parsley
- to taste salt
- to taste pepper
Instructions
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Preheat the oven to 275°F.
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Place the tomatoes skin-side down on a sheet pan lined with parchment paper and drizzle on olive oil and season with salt and pepper. Bake in the oven for 3 hours.
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In a medium sauce pot over medium heat, melt the butter and whisk in the flour until combined to form a roux.
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Reserve half of the roux in the refrigerator.
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Whisk the milk into the leftover roux in the pot and bring to a boil to thicken, until thickness resembles Alfredo sauce. Turn the heat to low to keep warm.
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Next, whisk the one and a half cups each of the shredded Mozzarella and Cheddar until completely combined.
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Finish the sauce with nutmeg, salt and pepper and keep warm.
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Turn the broiler on to low heat.
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Place the slices of toasted Texas toast on a sheet tray lined with parchment paper and evenly layer on the ham, turkey, crispy bacon, fried egg, oven roasted tomatoes and a few tablespoons of cheese sauce, followed up by adding on some leftover shredded cheeses.
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Broil on low for three to four minutes or until the cheese turns light brown.
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Serve hot!
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