While the hotel’s original recipe calls for layering tomato slices in the sandwich, we kept them on top as a tangy fresh topping added just before serving.
Kentucky Hot Browns
Makes 4
Ingredients
- 4 slices bacon
- 3 tablespoons all-purpose flour
- 1½ cups whole milk, room temperature
- 1 cup shredded Swiss cheese, divided
- ½ cup shredded extra-sharp white Cheddar cheese
- ¾ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 4 (1-inch-thick) slices Texas toast sandwich bread
- 1 pound thinly sliced deli-roasted turkey
- Paprika
- Chopped tomatoes and chopped fresh parsley, to serve
Instructions
- In a 10-inch square cast-iron skillet, cook bacon over medium heat until browned and crisp. Let bacon on drain on paper towels, reserving drippings in skillet.
- Whisk flour into drippings until smooth; cook over medium heat, whisking constantly, for 2 minutes. Gradually whisk in milk until smooth. Cook, whisking frequently, until thickened, 6 to 8 minutes. Whisk in ½ cup Swiss cheese, Cheddar, salt, and pepper until melted and smooth. Pour sauce into a medium bowl. Carefully wipe skillet clean.
- Preheat oven to broil.
- In same skillet, melt 2 tablespoons butter over medium-low heat. Add bread slices; cook until lightly browned, 2 to 3 minutes. Turn bread; top with turkey and cheese sauce. Sprinkle with remaining ½ cup Swiss and paprika.
- Broil on middle oven rack until cheese melts and begins to brown, about 4 minutes. Top with bacon, tomatoes, and parsley. Serve immediately.
