Mint Julep
Pableaux Johnson, Chris McMillian
588 ratings with an average rating of 4 out of 5 stars
588
5 minutes
Hot Brown
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1(8-inch) sandwich loaf (about 20 ounces), cut evenly into 8 slices, crust removed
- 2tomatoes, quartered
- 1pound roasted turkey breast, thickly sliced
- ¼cup unsalted butter (½ stick)
- ¼cup all-purpose flour
- 1cup heavy cream
- 1cup whole milk
- ½cup shredded Pecorino Romano (about 1½ ounces)
- Pinch of ground nutmeg
- Salt and freshly ground pepper
- Shredded Pecorino Romano, for sprinkling
- 8slices crisp cooked bacon
- Chopped parsley, for garnish
- Paprika, for garnish
For the Sandwich
For the Mornay Sauce
For Assembling
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1024 calories; 56 grams fat; 28 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 85 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 46 grams protein; 2246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
- Step 2
Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
- Step 3
Remove the sauce from the heat and whisk in ½ cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
- Step 4
Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
- Step 5
Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
- Step 6
Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.
Tip
- You can also assemble this in a 9-by-13-inch casserole dish. Do not slice the bread into triangles, and instead overlap bread to fit casserole, dividing turkey among each bread slice, and nestling tomato quarters evenly along the longer sides of the dish. Prepare and broil as described. Top each broiled square with a slice of bacon broken in half and crossed. Garnish.
Private Notes
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Cooking Notes
Ed Hawco
This is when I wish NYTimes Cooking had illustrations like some test kitchens that will remain unnamed. Step 1 is a mind-bender without pictures!
Fannie Toner
YES! “Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread…” <———>O What??
cjs415
Please do not publish the nutritional information. I'd just rather not know.
Nick
Arranging the slices of bread in step 1: <[ ]> [ ] whole slice. Top this part with turkey < > half slices from a slice cut diagonally
Grace
When I was a student at UK, tomatoes in Hot Brown were controversial. Many old-line Lexingtonians insisted they were not part of the original recipe (which as the article notes came from Louisville), while others insisted they were essential to the dish. Now, I never see a Hot Brown recipe that does not include them.
Maggie
I make this at least once a year for special friends. Sometimes I change it up and add ham too (blasphemous I know!) or add Gruyere to the mornay. And always add the tomatoes!!
JW
Most of the restaurants in the Lexington and Louisville areas also include a slice or 2 of country ham along with the turkey.
Hattiebee
The acidity in the tomatoes helps cut the richness of the mornay sauce and the bacon. Of course, it helps if the tomatoes are more ripe than not.
Marti from Somerset, KY
My grandmother and my mother lived and died by Cissy Gregg, late food editor of the Courier Journal. I found this today, searching because of your comment. No tomato! Maybe those Lexingtonians believed in Cissy,too! https://www.seriouseats.com/recipes/2009/08/draft-sunday-brunch-hot-brown-sandwich.html
jaypea
Just made this dish for my Derby guests in Louisville, KY - Ten Thumbs Up!!! did it as a casserole, catering style. bumped up the romano cheese and smoked paprika and the masterpiece took much longer than 25 mins. - but was well worth the effort. the mint juleps were flowing and keeping the guests out of the kitchen was the hardest part of the preparation. ha ha.
CatherineS
Directions are to make a 2-way arrow (at end of description, more helpful at beginning). Center the square slice in baking dish (long oval-shaped dish is a hint), add triangles to opposite sides of square. Took awhile and a few reads. Hope that helps.
monkeymonkey
I’m curious: is Pecorino Romano is the original cheese used in this recipe?
Suzyque
This needs an illustration or a video of how to arrange the bread in the baking dish. Instructions very confusing.
Psyb
Kentucky Derby recipe pick 2023!
Psyb
Kentucky Derby treat. Peppercorns and Bay leaf simmered in Morney Sauce.
Maggie
I always add ham too (yes I know) and I use Gruyere in the mornay. Use a good quality bacon too. I have friends that beg for it. Don't forget the mimosas.
JD Smithj
We make the same type of concoction in Pittsburgh and call it a Turkey Devonshire—but the sauce contains cheddar cheese and it always has sliced tomatoes. Not sure which came first, but these two dishes are first cousins in deliciousness.
ChristyO
This brought back memories of my 1st Derby when I was 18. I visited my uncle in Louisville and did all the Derby activities: Delta Queen, burgoo at a plantation party, won the pot at a private Derby party, tasted a mint julep and Hot Browns! (We visited the Downs and Lexington later in the month.) I’ve replicated it to the best of my memory over the years, but this a wonderful recipe to have now. Thanks!
Louvillian method
I spray each dish with olive oil and rub around to spread it. Toast regular white bread (Pepperidge Farm Farmhouse bread is what I use) and cut crusts and cut in half to make two triangles. Arrange them in your dishes (2 triangles per is enough) and top with warmed turkey. Top with mornay sauce then paprika and broil until bubbly. When it’s about done, top with criss crossed bacon and throw back in the broiler long enough to crisp bacon up. No one messes with this fussy tomato on the side. :)
Mark Seattle
When I was in Lexington my Hot Brown had turkey and ham. It was served with a side of fried banana peppers. It was delicious.
Boann
Tomatoes do not belong in an authentic hot brown. This recipe is from the early part of the 20th century when you only had tomatoes when they were in season. Similarly "Texas toast" is not authentic nor is Pecorino Romano cheese My Louisvillian mother's recipe from the 1930's doesn't have tomatoes. Plain sliced white bread was used instead of that dreadful Texas toast and Parmesan cheese was used instead of today's preferred Romano. The basic recipe was always our favorite meal.
Sookie
A restaurant in Indianapolis had a version of this called the "Sternwheeler." The toast on the bottom, sliced turkey, tomato, and bacon covered with welsh rarebit. Fantastic!
Bread- Heavy
The taste is really fine and you don't fell any hunger for hours, but its a recipe of a gone area. One slice toast bread is nowadays more than enough. Half the turkey and bacon are completely sufficient. Reducing all to half gives the hot Brown a new perspective.
George
How long do you keep the bread with turkey/ham slices with surrounding tomato quarters in the 400 degree oven before taking out to apply Mornay sauce and broil?
Victoria
Just slice the bread a bit thick and skip the fussy arranging.
Brittany
Yummy (also will be making an appointment with a cardiologist) but it felt like it needed more bite... maybe a little hot sauce in the cheese sauce? Or more tomatoes for acidity?
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