Kentucky Hot Browns
One of the things we love most when cooking up yummy game day or race day food is to theme our food to where the event is taking place or the team playing. So when the Kentucky Derby rolls around each May, you know we are cooking up Kentucky-inspired eats (as we sip on our Mint Juleps and our Oaks Lillies). We teamed up with the Great American Turkey Company to bring you this tasty spin on a (Louisville) Kentucky classic, the Hot Brown sandwich. We chose GATC’s Sweet & Smoky Chili turkey cutlets for their southern flavor and opted for a healthier spin on the usual Mornay sauce. We also used less butter and cheese than your average Hot Brown recipe and finished the sandwich off with some 12 Grain bread, making this a less guilty race day dish. But not to worry, we would never skimp on the flavor!
This recipe makes 2 sandwiches.
1 tomato, sliced into 1/4” rounds
1/2 half head cauliflower (florets only), steamed
1/4 lb sharp white cheddar, shredded
3 tbsp butter at room temperature
Pinch of nutmeg, to taste
Few drops hot sauce, or more to taste
Pinch of sea salt and black pepper, to taste
1/2 cup of water, or more for a waterier sauce consistency
3 tbsp grated parmesan cheese, plus another 2 - 3 tbsp, or more to taste
2 - 4 slices extra thick bacon, cooked and cut in half
2 slices 12 grain or whole wheat bread (open faced sandwiches), toasted
Using a food processor, blend the butter and the cauliflower. Once combined, add in the cheddar cheese, the nutmeg, hot sauce, salt and pepper and the water. Blend until smooth, adding more water as needed to achieve a creamy sauce consistency. Then add in 3 tablespoons of parmesan cheese and blend again. Set the sauce aside.
Preheat your oven or toaster oven to 400 degrees F.
Cook the turkey cutlets in a skillet, flipping as needed, until golden brown(ed) on both sides.
Top both slices of toasted bread with a healthy spread of the cauliflower Mornay sauce. Then top with two tomato slices each, 2 bacon slices each (or more to taste), and a turkey cutlet each. Sprinkle with the remaining 2 - 3 tablespoons of parmesan cheese and place on an aluminum foil-lined baking sheet.
Place in oven until the cheese atop the tomatoes has melted and begun to brown. (You can also achieve this by broiling the open-faced sandwiches instead but you must keep a close eye as they can burn quickly).
Garnish sandwiches with the chives. Serve either as two large open-faced sandwiches, or cut each sandwich in half for four more bite-size servings.