Tavern in the Village shares a fun 'Kentucky Derby' inspired dish Hot Brown.
One of the state's most decadent original recipes, the Kentucky Hot Brown was invented in 1926 at Louisville's Brown Hotel. An open-faced sandwich of turkey and bacon, topped with cheddar-infused béchamel sauce. The legendary plate is still a tasty way to use up leftovers!
Tavern Hot Brown
. 2 oz. Whole Butter
. 2 oz. All Purpose Flour
. 16 oz. Heavy Cream
. 1/2 Cup Gruyere Cheese, Plus 1 Tablespoon for Garnish
. Salt & Pepper to Taste
. 6 oz. Sliced Roasted Turkey Breast
. 3 small sandwich buns
. 3 slices of Crispy Bacon - cut in 1/2
. 3 slices of Roma Tomato
. ½ cup Crispy Fried Onions
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Gruyere cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, on each slice of bread place 2 oz. of turkey. Take the tomato slices and place them on the turkey.. Next, pour 1 oz. of Mornay Sauce on each sandwich. Sprinkle with additional Gruyere cheese. Place under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon and crispy fried onions on top, sprinkle with parsley, and serve immediately.