Counter Intelligence

Speaking of Hot: Hot Brown BLT

Posted in General Interest, South by melissamccart on September 6, 2006

bacon.jpg     Speaking of hot, I’d been thinking of the Hot Brown BLT’s since I read about the BLT tasting through Camp Nashville sponsored by the Southern Foodways Alliance. The sauce sounds delicious, particularly paired with heirloom tomatoes.  According to John Edgerton in Southern Food, Fred Schmidt created the Hot Brown Sandwich at the Brown Hotel in Louisville in the 1930’s.  It apparently outlasted the hotel itself. Edgerton classifies it as a staple in cookbooks in the upper South, but Carolyn Kolb from New Orleans, shows that it’s enjoyed all over.  From her submission to SFA:

Hot-Hot Brown BLT’s

Ingredients for Sandwiches:
8 thick slices home-made or home-style white bread
16 pieces of bacon, fried, drained, and as crisp as you like them. Save some bacon grease to grease the griddle or skillet for the bread
3 or 4 homegrown tomatoes, skinned. Enough to make 16 medium slices
3 or 4 pieces leftover fried chicken breasts, boned and sliced (with bits of crusts and skin included with slices) and separated into eight portions
1/2 cup finely shredded iceberg lettuce
Salt and pepper to taste
Ingredients for Hot Hot Brown Sauce
2 tablespoons butter
1 tablespoon flour
1 1/2 cups half and half
4 ounces Pepper Jack cheese, grated or minced into fine pieces
1 teaspoon Creole mustard
Salt to taste
1/2 teaspoon Panola Pepper Sauce (or to taste)

Directions for Sauce:
Melt butter in saucepan, add flour, and stir until the bubbles go down. Slowly add the half and half, stirring constantly till thickened. DO NOT BOIL. Add the mustard and pepper sauce. Add the cheese. Stir. Take off fire. Cover surface with wax paper.

Directions for Sandwiches:
Toast the bread or, using the paper towel and bacon grease, grease a griddle or skillet and fry the bread until lightly browned. Arrange bread slices on a pan that can go in the broiler. Make the open faced sandwiches by topping the bread with a thin layer of mayonnaise, then one layer fried chicken slices, then one layer of bacon, and then one layer of tomato slices. Spoon the Hot Hot Brown Sauce over the sandwiches, dividing equally. Run the pan in the broiler until the sandwiches are beginning to brown and are bubbling. Top each with a sprinkling of chilled shredded iceberg lettuce.



One Response

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  1. Kevin at TasteTV said, on September 11, 2006 at 4:35 pm

    Have you heard of TasteTV at This kind of recipe might be good for us to cover.

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