50 States Sandwich Challenge: Kentucky

 So you might have noticed I skipped Kansas (sorry, Kansas) and that is because I could not face myself if I went out and bought already made burnt ends.  Sure, I could have driven to one of NJ's best BBQ spots which also happens to be located in the mini-golf course across the street from my former middle school, but that would kind of ruin the integrity of the game more than going out of alphabetical order. That's why until I've procured a smoker, I will be continuing on. This week's sandwich is brought to you by the land of horses, bourbon, and college basketball coaches using strippers as recruiting tools.  That's right, we're talking about Kentucky! This will be our very first open-faced sandwich on the list, and I have to be honest, I don't necessarily love open-faced sandwiches all that much (apologies to my friend Tom who's go-to diner meal is a happy waitress).  This open-faced wonder was originally created at the Brown Hotel in Louisville, Kentucky by Fred K. Schmidt in 1926 as a variation of the traditional Welsh rarebit (the Welsh LOVE melted cheese on bread).  Good ole' Fred got really creative by naming the sandwich the Hot Brown and it became one of the two signature sandwiches created at the Brown Hotel.  What made the Hot Brown unique at the time was the usage of sliced roast turkey, which was reserved for holiday feasts only.  The Brown Hotel drew nearly 1,200 guests every night for its dinner dance and with people drunk and hungry after a night of dancing, the hotel began providing this late-night treat.  As for myself, I'm dead sober in the middle of a workday so I'm apprehensive of the effect this sandwich will have on me but let's give it a whirl! 

Ingredients: 

• 2 oz. Whole Butter
• 2 oz. All Purpose Flour
• 8 oz. Heavy Cream
• 8 oz. Whole Milk
• ½ Cup of Pecorino Romano Cheese
  Plus 1 Tablespoon for Garnish
• Pinch of Ground Nutmeg
• Salt and Pepper to Taste
• 14 oz. Sliced Roasted Turkey Breast, Slice Thick
• 4 Slices of Texas Toast (Crust Trimmed)
• 4 Slices of Crispy Bacon
• 2 Roma Tomatoes, Sliced in Half

Instructions: Straight from The Brown Hotel website

1. Make that roux.  Melt the butter in a saucepan and slowly whisk in the flour until combined and forms a thick paste.  

2. Whisk in the milk and heavy cream into your roux and cook over medium heat until the cream begins to simmer. About 2-3 minutes.  Remove from heat and slowly whisk in the pecorino cheese until the Mornay sauce is smooth.  Add nutmeg, salt, and pepper to taste.

3. For each hot brown, place two pieces of toast in an oven-safe dish, with one slice cut in half to make a square shape.  Cover with around 7 ounces of turkey and take the two halves of the tomato and place them on the sides.

4. Pour the Mornay sauce on top to completely cover the dish.  Sprinkle some more of the pecorino cheese on top of that and throw it in the oven. I baked this for 25 minutes at 350 degrees and finished with a 3-minute broil.  You can make your bacon while this is in the oven.

5. Take out your hot brown and place two slices of bacon on top.  And there you have it. The authentic Louisville Hot Brown.