During winters in New England when the cabin fever sets in, it’s easy to fall into a state of nostalgia for my far away former Kentucky home. Some guides encourage reaching for a host of remedies to cure the homesickness disease. Photo albums, making phone calls, or working out are just a few suggestions. I find, when I’m missing Kentucky, nothing fights homesickness better than good ol’ comfort food seasoned with warm memories.
That said, here’s a recipe that is sure to word off any homesickness Kentuckians living away from home may be feeling this winter, the classic Kentucky Hot Brown.

During winters in New England when the cabin fever sets in, it’s easy to fall into a state of nostalgia. Some guides encourage reaching for host of remedies to cure the homesickness affliction. I find, when I’m missing Kentucky, nothing fights homesickness better than good ol’ comfort food seasoned with warm memories.  Here in Boston, southerners have to make their own comfort foods because stores around here do not sell southern staples like sweet tea and sweet potato pie pre-made.

CLASSIC HOT BROWN INGREDIENTS
Makes Two Hot Browns

• 2 sticks (one cup) Butter
• ¼ cup (2 oz.) All-Purpose Flour
• 1 cup (8 oz.) Heavy Cream
• ½ Cup of Pecorino Romano Cheese
• Bourbon (enough or none at all) *
• ¼ pound thick sliced roasted turkey breast
• French bread/baguette
• 4 Slices of crispy smoked pepper bacon
• 2 Roma tomatoes
• Paprika
• Parsley
• Salt and Pepper

PREP

Select a thick, flavorful cut of turkey from your butcher or local deli. I chose pepper-maple turkey. And since it’s just me, a ¼ pound slice was perfect. Soak the turkey in enough* bourbon to cover overnight (or three hours or more). 

For the Sauce

While making the sauce, bake the turkey in the bourbon at 300 degrees.

In a saucepan, melt butter over medium heat and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook the roux, stirring frequently. Then add heavy cream into the roux and whisk until the cream begins to simmer (about 2‑3 minutes). Slowly whisk in Pecorino Romano Cheese until the sauce is smooth. Keep warm and add salt and pepper to taste.

Assembling the Sandwich

Slice the French bread in half and into sandwich sized slices. These will make two open-faced sandwiches.

Next, lightly toast the top of the French bread. I broiled it in a cast iron dish for this. You can also use Pyrex or a backing dish in a toaster oven.

After that, layer the toast with your warm bourbon baked turkey.

Then, pour the cheese sauce completely over the sandwich.

Next, top with tomatoes (where the tomatoes go in the equation is debatable. Some like it under the cheese, I like it on top so it boils).

Sprinkle with additional Pecorino Romano cheese.

Place the entire dish under a broiler until cheese begins to brown and bubble.

While it broils, fry your bacon.

Remove the dish from broiler, cross two pieces of crispy bacon on top.

Garnish with paprika, parsley, or cheese and serve immediately while hot.

Now, sit back in your reading chair with your bubbling Kentucky sandwich, a copper cup of bourbon apple cider, recall the history of the Hot Brown and dial (855) 883-8663 to hear our state song sang by the former governor, Happy Chandler.

Disclaimers:

Yes, I also recognize dang near all of my recipes call for bourbon which can be habit-forming for some. It’s a non-essential ingredient in most recipes. Just take it out if you need to. 

*Take a peep here to understand my views on being precise with measurements in recipes and why I intentionally don’t do it.

I’m also aware of Happy Chandler’s problematic statements and views. Someone with a beautiful singing voice should record the song to give us more listening options.