Hot Brown Bake

I have been making this casserole version of a traditional Kentucky Hot Brown on Derby Day for years now. So this is a long overdue recipe post!

The Hot Brown is traditionally an open face turkey and bacon sandwich with Mornay sauce and tomato. It was invented in 1926 at the Brown Hotel (hence the name) in Louisville, Kentucky to satisfy a hungry dancing crowd.

As the Hot Brown is a Kentucky specialty, I think this is a fitting meal for a Kentucky Derby party. But of course, it makes a satisfying family dinner any day of the week!

Ingredients:

enough sliced white bread to line a 9×13 casserole pan

1 roast chicken (for an easy shortcut buy a rotisserie chicken)

2 cups shredded Swiss cheese

1 cup shredded white cheddar

1/4 cup all purpose flour

3 tablespoons butter

2 cups milk

1 lb bacon

2 cups halved cherry tomatoes (can sub larger variety, diced)

2 tablespoons fresh basil chiffonade

Olive oil, salt, pepper

Method:

Toast bread and line bottom of casserole pan with it (tearing pieces to make it fit with minimal overlapping)

Cover toasted bread in shredded roast chicken.

Melt butter in medium saucepan, add in flour, whisking constantly. Add milk all at once, whisking briskly. Allow to return to simmer, stir constantly as you add 1 cup of shredded Swiss and 1/2 cup shredded cheddar.

Pour sauce over shredded chicken. Cook bacon and then rip or cut into small pieces and sprinkle over the entire casserole. Cover with remaining cheese.

Broil casserole until all is melted and just starting to brown.

Dice tomatoes, toss with salt, pepper, and chopped fresh basil, and coat with olive oil. Top finished casserole with tomato mix.

Pour yourself a Mint Julep and watch the ponies run for the roses.