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Baby Kentucky Hot Brown

Baby Kentucky Hot Brown

baby hot brownsIncredibly easy to make and ideal for your race day soirée, these party-sized Kentucky favorites will have your guests begging for more, while they cheer on their favorite  horse.

Complement your Baby Kentucky Hot Browns with this deliciously refreshing white: Mer Soleil Silver Unoaked Chardonnay. Even better, this chardonnay comes in a ceramic bottle, a perfect accompaniment to the Iroquois Steeplechase.


24 pumpernickel party rye bread slices
3 tbsp butter or margarine
3 tbsp all-purpose flour
1 c milk
1 1/2 c (4 oz) shredded sharp Cheddar cheese
1 1/2 c diced cooked turkey
1/4 tsp salt
1/4 tsp ground red pepper
1/2 c freshly grated Parmesan cheese
6 bacon slices, cooked, crumbled, and divided
5 plum tomatoes, thinly sliced


1. Arrange bread slices on a lightly greased baking sheet. Broil 6 inches from heat for 3 to 4 minutes.
2. Melt butter in a saucepan over low heat; add flour, and cook, whisking constantly, until smooth. Gradually whisk in milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Add Cheddar cheese, whisking until cheese melts. Stir in diced turkey, salt, and ground red pepper.
3. Top bread evenly with warm cheese-turkey mixture. Sprinkle evenly with Parmesan cheese and half of bacon.
4. Bake at 500° for 2 minutes or until Parmesan is melted. Top with tomato slices, and sprinkle evenly with remaining bacon.
5. To make ahead: Prepare the cheese-turkey mixture, cook the bacon, and grate the Parmesan the day before the party. To reheat cheese mixture, place pan over low heat, stirring constantly, until smooth and warm. Assemble and proceed as directed.

~Recipe courtesy of

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