The Hot Brown
Sometimes, SoupAddict doesn’t know where her head is. If SoupAddict were smarter, she would be way too embarrassed to admit this, but since she isn’t, she will.
For many years, SoupAddict thought a Hot Brown was some kind of open-faced, roast beef sandwich smothered in gravy. Now, SoupAddict is not particularly a fan of roast beef, smothered in gravy or not, and therefore ignored the Hot Brown option on menus that offered it. That’s right, people. Ignored it. Outright. So, now you can join SoupAddict in thinking, “what is wrong with her?”
But, skipping to the end of that sordid story, and thusly avoiding the plot twists and tedious doings of minor characters who only serve as distractions to the real tale, SoupAddict has been set to rights. The Hot Brown, in fact, contains many of her very favorite sandwich ingredients: turkey, bacon, tomatoes, bacon, bread, bacon. Oh, and cheese sauce. Poured over bacon.
Yes, indeedy. SoupAddict is officially a reformed Hot Brown detractor. She has, in fact, served them two weekends in a row, which is unheard of, since there are many, many new sandwiches to be discovered in this crazy world. (For the full story behind the dish’s name and the original ingredient list, visit the Brown Hotel’s web site.)
(Okay, SoupAddict changed her mind and will tell: Gourmet magazine said to add the sherry, and because SoupAddict is highly susceptible to suggestions made by Gourmet magazine, she did what she was told.)
|Adapted from Gourmet, February 1990|
|1||tablespoon||finely chopped shallot|
|1 1/2||tablespoons||unsalted butter|
|1 1/2||cups||reduced fat half-and-half|
|a pinch of cayenne|
|1 1/2||cups||grated extra-sharp white Cheddar|
|4||slices||homemade-type white bread, toasted lightly|
|1/2||pound||cooked turkey breast, sliced thin|
|4||thin||slices of tomato|
|8||slices||cooked bacon (pork or turkey)|
|1||tablespoon||freshly grated Parmesan|
In a small saucepan cook the shallots in the butter over moderately low heat, stirring, until it is softened, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat and add the half-and-half, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Add the cayenne and salt and pepper to taste and simmer the sauce, stirring occasionally, for 10 to 15 minutes, or until it is thickened to the desired consistency. Strain the sauce through the fine sieve into a bowl and add the Sherry and Cheddar, stirring until the mixture is smooth.
Arrange the toasts in a baking pan and divide the turkey among them. Top each sandwich with a tomato slice and 2 slices of the bacon and spoon the sauce evenly over the sandwiches. Sprinkle the sandwiches with the Parmesan and broil them under a preheated broiler about 4 inches from the heat for 5 to 7 minutes, or until the tops are brown and bubbly.
For more delicious recipes from Gourmet magazine’s collection of February issues, visit Gourmet, Unbound, a loving retrospective of the many contributions that Gourmet made to the foodie world before its untimely demise.