November 28, 2012
Thanksgiving Leftover Recipe: My Take on the Hot Brown Sandwich
By David Draper
Maybe you’re sick of Thanksgiving leftovers, but if you happen to have a few chunks of turkey remaining from last Thursday’s dinner, here’s a great recipe to try. It’s my take on the Hot Brown, which is an institution in Louisville, Kentucky, where the open-faced sandwich hails from. It’s a big hit during the Derby, when race fans sauced up on mint juleps converged on the Brown Hotel for its signature dish.
You don’t have to be in your cups to enjoy this treat, though if you’re on a low-cholesterol diet, don’t tell your doctor how good it was at the next checkup or he might double-down on the Lipitor.
The key ingredient to the original Hot Brown is mornay sauce, which requires (un)healthy doses of butter, cream and cheese. Oh, and there’s bacon too. For this recipe, I substitute the mornay sauce for a beery dose of Welsh Rabbit, which is no less potentially fatal, but just as rich and creamy with a cheddary bite.
Welsh Brown Sandwich
-2 cups Welsh Rabbit
-2 slices of good, thick-cut bread, lightly toasted Turkey breast meat, sliced ¼-inch thick
-4 tomato slices
-4 slices bacon, cooked
Move your oven’s rack to the highest setting. Preheat broiler.
On a rimmed baking sheet, assemble the sandwiches by placing several slices of turkey on each piece of bread.
Top each with two tomato slices and cover the sandwich with a ladle full of Welsh Rabbit.
Place pan in oven and broil until the cheese just starts to bubble and brown. (Keep a close eye on this as it can quickly go from brown to burnt under the searing heat of the broiler.)
Remove pan from oven. Plate the sandwiches and top with two slices of bacon each.