This is my interpretation of a Derby classic. It’s perfect for using up those turkey and ham leftovers from Thanksgiving, by the way!
I make my Mornay (cheese sauce!) with beer. So it’s kind of a cross between a Mornay sauce and Welsh Rarebit. Then, with a bit of sherry added, has a little bit of a fondue flavor.
Using up the leftover Thanksgiving turkey (this time, I used smoked turkey and it added excellent flavor).
Adding a teaspoon of onion powder, half teaspoon black pepper, and quarter teaspoon (or to taste) cayenne pepper to give it a little kick.
Melt your butter as you would with any roux.
Add flour and cook for a minute. Add your beer. It’s going to foam up! But just for a minute.
Add Swiss cheese (I love the bite the Swiss gives this)
And cook until melted. Add heavy cream and spices. In a normal Bechamel sauce, you would use milk. When I make my Bechamel with beer, I don’t use all beer but then sub in some heavy cream to add back some of the milky flavor and texture. I also added the sherry at this point.
And I did add about a quarter cup of Parmesan. This was a great addition! I have been buying my Parmesan by the wheel, it’s very economical and this is delicious cheese. You’ll want to adjust the salt and pepper add to your taste at this point.
Place sliced bread in an oiled dish. For this I used a nice homemade pumpernickel. That is amazing bread!
At this point I wanted it heated through, so I cooked it in the oven for about 10 minutes at 350.
Add sliced tomatoes.
And your cheese sauce.
And broil on low for about 2 minutes. All broilers are different so WATCH this!
Add bacon. I like a nice thick-sliced bacon.
Under the broiler again just to heat up the bacon.
And serve. Goes very well with beer!
Kentucky Hot Browns
For the cheese sauce
- 2 tablespoons butter
- ¼ cup flour
- 1 ½ cup beer
- 8 ounces Swiss cheese shredded
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ cup heavy cream
- 3-5 tablespoons dry sherry or to taste
- ¼ cup Parmesan cheese
For the sandwich
- A good rye or pumpernickel bread
- Tomatoes sliced
- Cheese sauce
- Sliced cooked bacon
- Melt butter in a pan, add flour and cook for a minute. Add beer and cook until thickened. Add Swiss cheese and cook until melted. Add remaining ingredients and melt Parmesan. Season to taste.
- Layer the sandwiches in a 9X13 or similar pan. Add bread, turkey and ham. Cook in preheated 350 degree oven until heated through, about 10 minutes. Add slices of tomatoes and cheese sauce. Broil on low until heated through and a bit brown, about 2 minutes. Add bacon and broil until bacon is warmed through.
[…] And also amazing for making Kentucky Hot Browns! […]