Recipe Redo Blog

Traditional Recipes Redone…Healthier

Kentucky Hot Brown

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A Hot Brown Sandwich is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh rarebit and was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers.

Executive Chef Bobby Benjamin of La Coop in Louisville KY gives this traditional recipe a redo.

Entrée: Kentucky Hot Browns
Prep: 15 minutes
Cooking time: 15 minutes
Yields: 4 servings


  • 1 T unsalted butter
  • 1 T flour
  • 8 ounces nonfat milk
  • 1 tsp Dijon mustard
  • 2 T Swiss cheese
  • 1 slice whole wheat bread, toasted and cut into fourths
  • 3 slices turkey bacon
  • 2 Roma tomatoes, peeled and chopped
  • 4 ounces spinach
  • 4 ounces button mushrooms
  • 4 ounces smoked turkey breast, sliced


  1. Preheat the oven to 350°F.
  2. Melt the butter in a medium sauce pan. Then add the flour and cook, stirring constantly, for one minute. Slowly whisk in the milk, and turn the heat to medium-high. Bring to a boil, then reduce heat to medium and simmer for five minutes, until the mixture has thickened. Add the mustard and cheese; season to taste.
  3. Cook the bacon in a large sauté pan. Remove the bacon from the pan. Chop it and set it aside. Cook the mushrooms in the same pan for two minutes over medium heat. Then add the spinach and cook for another two minutes.
  4. Spray an 8X10-inch baking dish with cooking spray. Place the toast in the dish in a single layer and then layer on the meats and spinach-mushroom mixture. Pour on the cheese sauce and then sprinkle on the chopped bacon and tomatoes. Bake for 15 minutes.

Hot Brown Nutritional Value (per serving):
Calories: 76g
Total Fat: 3g
Cholesterol: 9mg
Sodium: 148mg
Total Carbohydrates: 6mg
Dietary Fiber: 1g
Protein: 7g

Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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