Kentucky Hot Brown
What you’ll need
Ingredients
- 8 French Bread slices, thick cut
- 32 deli turkey slices
- 16 bacon slices, thick cut, cooked
- 16 tomato slices
- 8 eggs
- 8 Tbsp. Lee Kum Kee Chiu Chow Chili Crisp Oil, for frying eggs
- minced chives, a little, for garnish
Sauce Mix
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 3 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
- 1 tsp. sherry vinegar
- 2 cups shredded sharp white Cheddar Cheese
- ½ tsp. kosher salt
Made with
Lee Kum Kee products
How to make it
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Melt butter over medium heat in a medium sauce pan. Add flour and stir until golden brown. Slowly whisk in milk and heavy cream, make sure to whisk until smooth. Bring to a simmer.
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Remove from heat, add 3 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil , sherry vinegar, white Cheddar Cheese, and salt. Whisk until smooth and set aside.
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Preheat oven to 400°F. Arrange sliced bread in a single layer on baking sheets, toast in oven for 5 minutes or until golden brown. Remove from oven.
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On each piece of bread, assemble open-faced sandwiches, starting with 4 slices turkey, 2 slices bacon, 2 slices tomato, and ¾ cup sauce mix. Place assembled sandwiches back in oven for 8 to 10 minutes, or until sauce mix is caramelized.
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While sandwiches are cooking, heat skillet over medium-high heat, fry each egg in 1 Tbsp. of Lee Kum Kee Chiu Chow Style Chili Crisp Oil to perfect sunny-side up. Work in batches for all eggs. Remove toasted sandwiches from oven, top each with a chili egg, and garnish with chives.
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