Original Hot Brown

For Derby Day, I made 24 whole servings (which I served as halves) using 1 loaf (24 slices) of bread, 3 ounces of pre-sliced oven-roasted turkey, 1 cup butter, 1 cup flour, 2 cups of milk, 4T cream, 3 med. tomatoes, 48 slices cooked bacon, pepper and unmeasured Kraft parmesan cheese. It was a huge hit. Will try 4-serving recipe w/1 slice per serving for carb savings b/c this is a high-calorie entree!

Thought it was delicious, although I did add a liberal amount of cayenne pepper and a couple of drops of worcestershire as suggested in other reviews. I agree that anyone that says the sauce is bland does not know how to season their food. Also, someone said that they didn’t taste the parmesan. I don’t think the parmesan is meant to jump out and slap you with it’s flavor. It is just supposed to add to the overall flavor of the sauce. However, you could add more parmesan, but that will further thicken your sauce.

The ultimate Kentucky Derby Day lunch. You absolutely must roast a turkey breast though – no turkey luncheon meat! And real parm – none of that sawdust in a jar stuff. Quality white bread for the toast too – do not skimp on anything.

My husband and I had just watched a video on YouTube of the famous brothers Joe and John Castro of The Brown Hotel With Bobby Flay having a “Ky Hot Brown showdown.” We immediately started craving this famous dish. So we got busy purchasing the ingredients and…made it “as is” for Sunday dinner. My family loved it and have decided to include add it to our list of “favorites!” Thanks for the recipe. Sorry so long, but had to include the story:) Kathleen, Louisville, Ky.

Delicious!!

THIS is the recipe, before they changed it for Southern Living magazine. Except for the tomatoes, I don’t remember those. Can’t find my copy of the recipe. I got it directly from the Brown Hotel’s website BEFORE they changed it. What you see now, with romano cheese, is NOT the original recipe.

I used sliced baguette instead. Family loved it.

Delicious. I used some cheddar cheese a few times and it’s good too.

I make this EVERY Christmas it’s the star of our Christmas Brunch. I do make a few minor changes… I use shredded white cheddar as well as parmesan I also use a splash of white Worcester sauce. My family LOVES this dish. One year i found Burbon curred bacon to use with this recipe that was a surprising and delicious addition.

Followed recipe exactly and with the help of Chef John’s YouTube. It came out great. The fam loved it and I would make it again. It’s rich so I served it with blackened Brussel sprouts. Oh and i didn’t need the egg to thicken the sauce so don’t use it if you don’t need it. “that’s just you cookin’” is what Chef John would say.

have not made it yet but the bread should be “Brioche” – see recipe in AR. Also the cheese is supposed to Romano in the sauce.

This has become a favorite family New Years Day tradition. I was introduced to the Hot Brown at the Brown hotel in Louisville during a visit on the Bourbon trail. It was love at first sight. I alter things a little bit but not much. I also find that 2.5 TB of butter and 3 TB with 2 cups of 2% milk (I have little kids, so that’s what we usually have on hand) yields plenty of mornay. I only recently started stirring in a beaten egg which was an improvement.

Yes, a classic recipe for superb dish………. Only to emphasis, use texas toast…the thick stuff….

Sauce was excellent, should have warmed up the turkey before putting in the sand which, but otherwise would have this again. Thanks!

This is good but should not be called the “original hot brown.” The original recipe from the Brown Hotel does not contain milk, egg, or parm cheese.

We liked this very much even tho I forgot the s&p and made it a little bland! I used frozen texas toast and will probably just used thick sliced bread next time. The sauce was VERY rich…and yummy! Will definitely make again.

outstanding. have had the original just as good as the Brown Hotel’s

I agree, if you think this is bland, ” You ain’t doin’ it right”. I made this for the family of one of my friends. They usually only eat what their dad cooks. He does all their meals. I like to stick with the traditional recipe but, he did make the comment that it could use a little kick. I’ll try the cayenne pepper next time or they can add their own. It didn’t stop him from eating two helpings. I use two slices of thick smoked turkey and two thick slices of tomato. After I dress everything I go ahead and dole out the rest of the sauce evenly. To avoid bland you MUST salt and pepper the sauce and SKIM MILK you have to be kidding me. This is no diet meal, have a salad and some gluten free bread. I also overheard my friend’s 15 yr old daughter ask her little sister if she had tasted this, she hadn’t , and the 15 yr old said she should that ” it was pretty good”. If you knew this kid that is a great compliment

I used to work at the “Brown Hotel” and the do one thing right for sure and that is the “Kentucky Hot Brown”.. I am going to try…it was very helpful very easy and delicious….

Very good. I love the comforting flavor of a good Hot Brown. Next time I will use a thicker bread. For some reason my grocery does not carry texas toast sized bread.

A local restaurant serves Hot Browns and we’ve had them from time to time over the past 15 years or so. I was looking for something to do with our leftovers from Thanksgiving and came upon this recipe. It is excellent and introduced me to allrecipies.com. A number of really good meals have followed.