Foxy Brown

Some of you have been asking about this Hot Brown that I declared I would make with leftover turkey, and I’m gonna tell you all about it. The Hot Brown is a sandwich created at the Brown Hotel in Louisville, Kentucky, created in the 1920s by the one of the hotel’s first chefs, Fred Schmidt. It’s now an institution, and is commonly served during the Kentucky Derby. It’s an open-faced turkey sandwich covered in a Parmesan Mornay sauce and bacon. An ideal way to use Thanksgiving leftovers, really. I bet you’re wishing you still had some, aren’t you.

I, however, used a combination of Parm Redge, extra sharp cheddar and Gruyère (I had a lot after the mac & chee cook-off, I don’t usually keep pounds of it around). I also added a nice fat pinch of paprika to the Mornay, and served it on a thick slice of toasted French batard. I’ve decided that I altered the recipe for a hot brown just enough to give it a newer, sexier name. I dub this sandwich the Foxy Brown.

Don’t mess aroun’ with Foxy Brown. It’s the meanest sammich in town.

This sammich is easy to prepare. Just layer sliced, roasted turkey breast onto a nice thick slab of good bread (I love the organic French batard from New Seasons). Prepare a Mornay sauce (my recipe is here), stirring in a 1/4 tsp of hot paprika. Spoon copious amounts of the Mornay sauce over the turkey, and top with two slices of bacon. Garnish with grated Parm Redge and finely chopped parsley. A slice of tomato, were they in season, would really set this off.

Enjoy with Maker’s Mark (or other fine Kentucky bourbon) and lemonade.