Video summary

Kentucky Hot Brown sandwich recipe #kentuckyhotbrown #sandwich #recipe

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Chef Fred Schmidt (referenced in the video).
  • The channel/topic isn’t explicitly named beyond the video title/hashtags.

Ingredients (with quantities)

  • Thick roasted turkey (quantity not given)
  • Crisp warm Texas toast (quantity not given)
  • Mornay sauce, described as:
    • Rich heavy cream (amount not given)
  • Pecorino Romano (mentioned as something to avoid direct heat)
  • Pimiento (amount not given)
  • Cheese for browning (implied for Maillard/broiler browning; exact type not given)
  • Bacon: two cross strips (amount not given)

Equipment / Preparation

  • Whisk (for the Mornay sauce)
  • Heat source + broiler
  • Broiler timing control (for “exactly 90 seconds”)
  • No direct heat for pecorino Romano during finishing of sauce

Step-by-step method (key technique + timings/temps)

  1. Prepare the toast base

    • Use warm Texas toast and keep it ready for layering.

  2. Layer the main sandwich

    • Layer thick roasted turkey over the toast.

  3. Make the Mornay sauce (technique is critical)

    • Create a silky Mornay sauce that’s very carefully whisked.
    • Avoid adding pecorino romano over direct heat because it can break.
    • Whisk it off the burner to keep the texture perfectly silky.

  4. Sauce the turkey thoroughly

    • Smother the turkey completely with the rich heavy cream / Mornay sauce.

  5. Broil for browning (timed)

    • Broil for exactly 90 seconds.
    • Goal: promote the Maillard reaction for blistered brown cheese spots.

  6. Finish and crown

    • Crown with pimiento.
    • Add two cross strips of bacon on top.

Chef tips / common mistakes to avoid

  • Do not add pecorino romano over direct heat—it can break.
  • Whisk the sauce off the burner to maintain a silky consistency.
  • Broil timing matters: use exactly 90 seconds to achieve the intended browning.

Plating / serving suggestions

  • Serve as a “Kentucky Hot Brown”:
    • Toasted base + turkey smothered in Mornay sauce
    • Topped with broiled blistered cheese, pimiento, and cross bacon strips

Sources / References

  • The video credits Chef Fred Schmidt as the originator of the described method/“legendary” Kentucky Hot Brown.
  • No other written sources are referenced in the subtitles.

Original video