Kentucky Hot Brown Sandwiches And Variations
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INGREDIENTS
INSTRUCTIONS
Melt 1/3 cup butter in saucepan and add onion. Cook until transparent. Add flour and blend until smooth. Add milk, salt, and red pepper. Stir and cook until mixture is thick and smooth. Stir in cheese, eggs, and 1 tablespoon butter. Continue to cook, stirring until mixture almost reaches boiling. Remove sauce from heat. Fry bacon slices until crisp. To Assemble hot browns: Toast 8 slices of wheat bread. Cut 4 in half diagonally. On 4 oven proof plates, place cut toast with points turned outward, with one whole slice in the middle. Then layer chicken, sauce, and bacon. Sprinkle generously with Parmesan and paprika. Broil 2 to 3 minutes. More than special - a Kentucky tradition. Hint: Turkey may be substituted for chicken. Source: To Market To Market, Southern Living Hall of Fame, The Junior League of Owensboro, Kentucky, Inc Variations: For a richer sauce use 2 cups milk and 1 cup cream flavoured with 1/8 ts Grated nutmeg Karen Deck kdeck@epaus.island.net rec.food.recipes For a richer sauce, add an egg at the end. Do not allow sauce to boil. Source: Old Brown Hotel in Louisville, KY (Bradenton Herald, 6/8/95) Posted by: Sue Woodward Top turkey with sliced tomatoes and use 1/2 c Swiss cheese, grated instead of Parmesan. Bake sandwiches at 400 degrees for 10 minutes rather than broil. Recipe by: Beaumont Inn Note: This is a regional favorite that originated at Louisvilles Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added. Bill Webster Add 1 tb Dry sherry and a 2-ounce jar diced pimento, drained to the cheese sauce. Cooking Light Magazine Thinly slice 1/4 lb mushrooms. In a skillet heat oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until golden and any liquid given off by mushrooms is evaporated. Season mushrooms with salt. After broiling, top each sandwich with bacon and mushrooms. Cooking Live Show #CL9047 Posted by: Dave Drum Add 1 ts Prepared mustard and 1 ts Worcestershire sauce to the cheese sauce to give it some zip. Southern Living Cookbooks - Meats (1960s) Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 99
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (130g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 705 | ||
| Calories from Fat: 562 (80%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 62.4g | 83 % | |
| Saturated Fat 24.3g | 121 % | |
| Monounsaturated Fat 25.8g | ||
| Polyunsanturated Fat 6.1g | ||
| Cholesterol 110.4mg | 34 % | |
| Sodium 1139.8mg | 39 % | |
| Potassium 357.3mg | 9 % | |
| Total Carbohydrate 14.3g | 4 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 13.1g | ||
| Protein 21.1g | 30 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 705
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