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The Hirshon Kentucky Hot (Umber) Brown Sandwich

The Hirshon Kentucky Hot (Umber) Brown Sandwich

  • Total Time: 0 hours


Units Scale
  • Béchamel:
  • 2 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • 2 cups whole milk
  • 1 bay leaf
  • pinch of freshly-grated nutmeg
  • ***
  • Mornay sauce:
  • 1 cup béchamel
  • 2 ounces freshly-grated Pecorino Romano cheese
  • 1 egg yolk
  • salt, to taste
  • pepper, to taste
  • heavy cream, to taste
  • minced peppadew peppers, to taste (TFD alteration, original recipe did not use or used canned pimientos)
  • ***
  • Texas toast:
  • 4 thick-cut pieces of white bread
  • butter
  • crushed garlic through a press to taste
  • salt and pepper
  • ***
  • 14 oz. sliced roasted turkey breast, sliced thick
  • 4 slices Texas Toast (Crust Trimmed)
  • 4 slices top-quality bacon (cooked crisp in original recipe, soft-ish in TFD version)
  • 2 Roma tomatoes, sliced in half
  • Smoked paprika (TFD change, original was regular paprika)
  • Minced chervil (TFD change, original was chopped parsley)


  1. For the Béchamel:
  2. Melt butter in a small pot over medium-high heat. Add flour, then cook for a minute. Turn the heat off and cool to room temperature.
  3. In a separate pot heat up milk, bay leaf, and nutmeg. Add the cooled roux to the hot milk and whisk over medium high heat for two minutes until it thickens slightly.
  4. Mix approximately one cup of hot béchamel with one egg yolk and the grated cheese. Finish with salt and pepper to taste and if needed, a bit of heavy cream to achieve a silken smoothness as a final mornay sauce.
  5. For the Texas toast:
  6. Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.
  7. For each Hot Brown, place two slices of Texas toast (with the crusts cut off) in an oven-safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey breast. Take the two halves of the Roma tomato and two toast points and set them alongside the base of the turkey and toast.
  8. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º.
  9. When the cheese begins to brown and bubble, remove from oven, cross two pieces of bacon on top (original recipe calls for crisp bacon, TFD prefers soft-ish bacon), sprinkle with smoked paprika and chervil, and serve immediately.
  • Prep Time: 0 hours
  • Cook Time: 0 hours