Kentucky Hot Brown Sammy | Kentucky Derby Food

Now, if you want to celebrate the great American race, the Kentucky Derby, you need some great American cheese, so we’re going from Lexington, KY to Wisconsin for the good stuff. This is our triple-crown take on the famous Derby sandwich. The sammy itself was invented by Mr. Brown at his own hotel in Lexington in the 20's. To celebrate the Kentucky Bourbon, we incorporate some bourbon into the turkey portion to give it a really nice, complex flavor and personality. We also use three great WI cheeses and make this thing a real thoroughbred. First, we're getting a sweet and tangy pulled turkey, instead of the plain ol’ cold cuts. We also want this shareable for your party, so we make some awesome sliders, and top it with a classic Mornay sauce (infused with bacon, of course), some fresh tomatoes and we deliver the perfect hot brown sliders for the photo finish. This is a triple crown party pleaser for sure.
Ingredients
2 bone-in turkey breasts
24 oz low sodium chicken broth
¼ C bourbon
1 stick of butter, cut into tablespoons
2 packets onion soup mix
12 pack of slider rolls
¼ lb sliced cheddar, sliced thin (we used Black Creek, Artisan Cheddar from WI)
4 large beefsteak tomatoes, core removed, cut into slices
Ingredients for Bacon Mornay Sauce
3 C whole milk, left out to room temperature
⅓ C all-purpose flour
3 whole cloves
1 bay leaf
4 tbsp butter, divided
¼ of a medium white onion, peeled but left intact
2 oz grated gruyere cheese (we used Boar's Head Blanc Grue Gruyere Cheese from WI)
2 oz grated parmesan cheese (we used Sartori Tuscan Reserve Shaved Blend from WI)
½ lb. of slab bacon, cut into ⅓” lardons, cooked but not too crispy
Directions for Mornay Sauce
In a heavy bottomed saucepan, melt 3 of the Tbsp of butter and mix with the flour, forming a nice, blonde roux, and the water is cooked off, almost paste like, after 2-3 minutes
Add in 2 ½ C of the whole milk, stirring the entire time and making sure there are no lumps at all
Stick the cloves into the onion, and add the onion and the bay leaf into the sauce, and simmer (little bubbles on the side) for about 10 minutes, until it reduces by ⅕-¼
We don’t strain ours for this dish, as we want it thick, but if you’d like it thinner, pour the sauce through a fine mesh strainer lined with a cheesecloth into a mixing bowl, discard the onion, cloves and bay leaf (and make sure you get all the cloves out!)
Pour the sauce back into the pan, and add in the cheese and stir until melted, over medium heat
Remove from heat, add the last Tbsp of butter, and the bacon, and stir (if you are afraid it is too thick, you can add in a little more milk)
Directions for Making the Sliders
In a slow cooker, place the turkey, broth, bourbon, cut-up stick of butter and the onion soup mix and cook on low for 8 hours (easiest to do the day before)
Once the turkey is done, remove to a cutting board and shred using two forks or shredding claws, set aside
On the stove top,
Preheat the oven to 350
Remove the slider rolls from the bag, but DO NOT separate them. Take a serrated knife, and cut the connect sliders in half, into a top and a bottom, and rest on a cookie sheet
On the bottom, layer the tomatoes and the cheddar cheese
Slide the rolls into the oven for 5 minutes until the cheese melts a bit
Remove the rolls, and place on a cutting board
Layer bottom with the pulled bourbon turkey, then top with the bacon Mornay sauce
Add the top back to the top of the sliders
Using a good serrated knife, cut the big sheet of sliders into mini ones, and…
…you’re off to the races!
Bonus Tip - The mornay sauce works on biscuits with eggs, pasta, or any starch, and the pulled turkey can be made with chicken instead. The bourbon turkey mix is great folded into a mac n’ cheese (which you could use the Mornay sauce for too)
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