Check out our version of the Famous Kentucky Hot Brown Sandwich. We make ours with shredded Chicken and a creamy Cheese Sauce topped on thick cut bread. Add some crispy bacon just before serving and you have a life changing sandwich in your hands!
Regional Comfort Foods
As this is a Comfort Food Blog, we thought it would be fun to find a classic recipe from each State and make our version of it. We’ve found that most dishes that are labeled “comfort foods” have a rich tradition from a specific region of the United States. Like Arkansas and these Green Beans or Cincinnati, Ohio and this Goetta.
Today, we travel to Kentucky. And it didn’t take long to find a sandwich that has legendary status in the state: The Hot Brown Sandwich!
What Is A Hot Brown Sandwich
The Hot Brown Sandwich was initially created by the Chef of the Iconic Brown Hotel in Louisville, Kentucky. It was a late night hotspot for music and dancing and the chef created this sandwich for the guests when they need a little pick-me-up. Thus, the Hot Brown was born. Now, you can get it all over the city and tons of people have been making their own version of it for decades.
We love to take classic comfort foods and put our little spin on them. Traditionally, the Hot Brown is made with slices of Turkey. We decided to make ours with shredded Chicken. Don’t hate us Kentuckians! If you really want to make this with sliced Turkey, go for it, the recipe will be the same. Just sup the turkey for the chicken. In fact, this would be a great recipe to use leftover turkey from Thanksgiving!
How To Make A Hot Brown Sandwich
It’s a pretty straightforward process to make a Hot Brown Sandwich. You simply make the cheese sauce, with is usually called a Mornay Sauce, then assemble the sandwich. You put half of cheese sauce on the toasted bread, top with a slice of tomato. Then I like to heat up my chicken in the rest of the Mornay sauce, then put that mixture on top of the tomato. Then, just sprinkle with the remaining cheese and broil for 1-2 minutes until the cheese is bubbly.
Finally, top with a couple slices of crispy bacon and you are in sandwich heaven! If it isn’t clear by now, this is the sort of sandwich you are going to be eating with a knife, a fork and extra napkins.
I hope you enjoy this recipe for a Kentucky Hot Brown Sandwich. This would be a great Sunday night family dinner or a fun dish to eat while watching the Football games on a cold Fall day. And, like I said before, if you’ve got some extra Turkey leftover from Thanksgiving, this will make great use of it. Thanks for reading!
Kentucky Hot Brown Sandwich
Ingredients
- 4 slices thick cut bread toasted
- dijon mustard
- 1 small onion diced
- 1 tablespoon oil
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken broth
- salt and pepper
- 3 cups cooked and cubed or shredded chicken
- 1-1/2 cups shredded colby jack cheese divided
- 1 to mato sliced
- 4 slices bacon cooked and chopped
Instructions
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Spread toasted bread with mustard and place onto a baking sheet. Set aside.
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In a skillet, add oil and onion and cook 3-5 minutes or until onion is translucent. Add flour and cook 1 minute more. Pour in milk and broth and continue to cook, over medium high until bubbly and thick. Let cook for 1 minute more. Remove from heat, stir in 1 cup of cheese. Season with salt and pepper.
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Drizzle 2 spoonfuls of gravy onto each slice of bread. Top bread with sliced tomato.
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Add cooked chicken to the gravy and mix well. Return to the stove to cook until heated through. Divide meat and gravy equally and top each of the 4 slices of bread. Sprinkle with remaining cheese.
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Broil for 1-2 minutes or until cheese is melted. Remove from oven and top with bacon. Serve immediately.
Ingredients:
- 4 slices thick cut bread, toasted
- dijon mustard
- 1 small onion, diced
- 1 tablespoon oil
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken broth
- salt and pepper
- 3 cups cooked and cubed or shredded chicken
- 1-1/2 cups shredded colby jack cheese, divided
- 1 tomato, sliced
- 4 slices bacon, cooked and chopped
Directions:
- Spread toasted bread with mustard and place onto a baking sheet. Set aside.
- In a skillet, add oil and onion and cook 3-5 minutes or until onion is translucent. Add flour and cook 1 minute more. Pour in milk and broth and continue to cook, over medium high until bubbly and thick. Let cook for 1 minute more. Remove from heat, stir in 1 cup of cheese. Season with salt and pepper.
- Drizzle 2 spoonfuls of gravy onto each slice of bread. Top bread with sliced tomato.
- Add cooked chicken to the gravy and mix well. Return to the stove to cook until heated through. Divide meat and gravy equally and top each of the 4 slices of bread. Sprinkle with remaining cheese.
- Broil for 1-2 minutes or until cheese is melted. Remove from oven and top with bacon. Serve immediately.
Serves 4
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