Kentucky Hot Brown Sandwich Recipe
Leftover ham from the holidays? No Problem, make this amazingly delicious Kentucky Hot Brown Sandwich Recipe!
Prep Time 25 minutes
Cook Time 5 minutes
Tomato Confit 3 hours
Total Time 30 minutes
- 6 Roma tomatoes cut into quarters
- 2 tablespoons of olive oil
- 4 tablespoons of unsalted butter
- 6 tablespoons of flour
- 3 cups of whole milk
- 2 cups of Shredded Mozzarella
- 2 cups of Shredded Cheddar
- pinch of ground nutmeg
- 8 slices of toasted Texas toast
- 1 pound of leftover sliced spiral ham
- 1 pound of sliced turkey
- 16 slices of cooked crisp bacon
- 8 fried eggs
- chopped parsley for garnish
- Kosher salt and fresh cracked pepper to taste
Preheat the oven to 275°.
Place the tomatoes skin side down on a sheet pan lined with parchment paper and drizzle on olive oil and season with salt and pepper. Bake in the oven for 3 hours.
In a medium sauce pot over medium heat, melt the butter and whisk in the flour until combined to form a roux.
Reserve ½ of the roux in the refrigerator.
Whisk the milk into the leftover roux in the pot and bring to a boil to thicken, think alfredo sauce. Turn the heat to low to keep warm.
Next, whisk in 1 ½ cups each of the shredded mozzarella and cheddar until completely combined.
Finish the sauce with nutmeg, salt and pepper and keep warm.
Turn the broiler on to low heat.
Place the slices of toasted Texas toast on a sheet tray lined with parchment paper and evenly layer on the ham, turkey, crispy bacon, fried egg, oven roasted tomatoes and a few tablespoons of cheese sauce, followed up by adding on some of the leftover shredded cheeses.
Broil on low for 3 to 4 minutes or until the cheese turns light brown.
Calories: 782kcal | Carbohydrates: 25g | Protein: 44g | Fat: 55g | Saturated Fat: 20g | Cholesterol: 294mg | Sodium: 1985mg | Potassium: 786mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20.8% | Vitamin C: 7.7% | Calcium: 26.5% | Iron: 44.8%