From the Brown Hotel in Louisville, Kentucky comes their 1920’s creation of an open-faced turkey sandwich with bacon, tomato slices and a cheese sauce (their recipe here) called a Kentucky Hot Brown.
My version is a little different. I’m using Thanksgiving leftovers so we’re ladling on gravy instead of cheese sauce because gravy goes well on everything. As tomatoes are out of season, we are using some tomato jam.
Mom had me spread leftover cranberry sauce on hers instead of the tomato jam and it paired really well, especially with the Muenster cheese I put on hers and which shows the versatility of this sandwiches’ construction.
The sandwich is a delicious change from the usual leftover, post-Turkey day fare and will fill up those Black Friday shoppers’ bellies.
This recipe is for 4 people but it scales up if you’re serving a larger crowd.
Alabama Hot Brown
4 slices of thick sandwich bread
1 cup gravy
½ cup of tomato jam or one large, vine ripened tomato, sliced thinly
8 thick slices roast turkey breast
8 slices bacon, cooked to crispy
4 ounces sharp cheddar cheese, grated
Lightly toast the sandwich bread and set on a rimmed baking sheet.
Warm the gravy in a double boiler so it doesn’t thicken too much.
Set the broiler on low and put the rack in the middle of the oven.
Spread a layer of tomato jam on the toast or place thin slices of tomato on it. Place 2 slices of turkey (or more to cover) on each piece of bread. Place bacon on top. Generously cover with spoonfuls of gravy and sprinkle with cheese.
Place the baking sheet into the broiler and roast until cheese is melty. Serve immediately.