Try This Twist On The Kentucky Classic Hot Brown

The Hot Brown is as classically Kentuckian as the Derby itself. This rib-sticking open-face sandwich—layered with turkey, mornay sauce, bacon, and tomato—was created in the 1920s by chef Fred Schmidt of The Brown Hotel in Louisville, and since then has become as deeply intertwined with the Bluegrass State as its most famous tipple.

With the Kentucky Derby upon us, we reached out to executive chef Kendall Linhart of Louisville’s The Galt House Hotel for his riff on the classic. “The marriage of truffle-infused mornay, roasted turkey, and prosciutto crisps creates a symphony of flavors and textures that will undoubtedly leave a lasting impression on the palates of those fortunate enough to savor this elevated classic,” he explains. “Enjoy this indulgent variation as a testament to the evolving nature of gastronomy and the timeless appeal of reinventing culinary classics.”

Southern Charm Hot Brown

Serves 4

• 1 lb. turkey breast
• 8 slices artisanal bread
• Truffle-infused mornay sauce (recipe below)
• 8 prosciutto crisps (recipe below)
• 1 cup cherry tomatoes, halved or whole
• Fresh chives and parsley, chopped

Preheat oven to 350°F. Season turkey breast with salt, pepper, and garlic powder to taste. Roast, covered, in a roasting pan, until it reaches an internal temperature of 158°F, approximately 30-40 minutes. Remove from oven, keep covered, and allow to rest for 15 minutes. It will continue cooking from its own heat, and should reach an internal temperature of 165°F. Slice. Note: You can opt for store-bought roast turkey from the deli, but roasting it yourself is preferable.

Toast slices of artisanal bread to provide a sturdy foundation for the open-face sandwich. Place 2 slices on each of 4 plates.

Layer approximately 1/8 lb. of roasted turkey on top of the toasted bread. Generously drizzle the truffle-infused mornay sauce over the turkey. Place one prosciutto crisp atop each open-face sandwich. Scatter cherry tomatoes on top. Sprinkle with chives and parsley.

Truffle-Infused Mornay Sauce
2 cups store-bought classic
béchamel sauce
2 cups gruyère cheese,
finely grated
3/4 tsp. truffle oil

Heat béchamel in a pot over medium-low heat until it begins to bubble. Add finely grated gruyère cheese and truffle oil. Stir until smooth and velvety. Set aside.

Prosciutto Crisps
8 slices prosciutto

Lightly spray a cookie tray or line with a silicone mat. Place prosciutto in a single layer on the tray. Bake at 350°F for about 15 minutes, or until golden brown and crisp. Set aside.

Peppered New York Sour

Frances Leary, beverage curator and general manager of Down One Bourbon Bar & Restaurant, Louisville

“This cocktail has a savory finish from the red wine to complement the Hot Brown,” explains Leary. “However, it also provides delightful contrast with the fresh acidity that the lemon provides,” which cuts through the richness of the dish.

Serves 1

• 2 oz. black peppercorn-infused Four Roses Small Batch (recipe below)
• 1 oz. lemon juice
• 1 oz. simple syrup
• 2 dashes orange bitters
• 11/2 oz. cabernet sauvignon

Add all ingredients to a shaker, except wine, fill with ice, and shake until well combined. Strain over fresh ice into a rocks glass. Use a spoon to float cabernet sauvignon.

Peppercorn-infused Four Roses

Toast 1 cup of black pepper-corns in a thoroughly warmed pan for 1 to 3 minutes, or until fragrant. Let cool, then add to one 750 ml bottle of bourbon. Let sit for 24 hours, then strain out the peppercorns.

NEAT PAIRINGS

“The caramel and vanilla notes alongside the dense bitterness of Wild Turkey Rare Breed pair perfectly with the flavor profile of the Hot Brown, creating the ultimate balance between sweet and savory,” says chef Linhart. And staying within the bourbon family, he also suggests Russell’s Reserve to complement this dish.