Chef Scott gives his twist on the Ky. favorite Hot Brown

October 05, 2012|Scott Anderson | Culinary Passion

In finishing out the series with seven ingredients or less, I wanted to reintroduce a favorite sandwich — but with my twist.

I know there are eight ingredients listed, but I consider lettuce and tomato a staple that should be in the fridge.

This is my sandwich spin off of a Hot Brown, which originated in Louisville, Ky., at the Brown Hotel in 1926.

 Traditionally, a Hot Brown is an open-faced turkey and bacon sandwich that is broiled.

 I decided to covert this into a panini and opted for pot roast for a more hearty style.

I then added sliced smoked cheddar instead of the usual Mornay or cheese sauce on top. Enjoy.

Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Chef Scott's Panini Brown

2 ounces chipotle mayonnaise — or wasabi mayo

2 thick slices of Pumpernickel bread

2 slices smoked cheddar

3 slices of tomato

2 lettuce filets

4 ounces shredded cooked pot roast

1/4 cup grilled peppers and onions

3 strips crisp cooked bacon

Preheat panini grill.

Spread chipotle mayo on one slice of bread and top with cheese, sliced tomatoes, lettuce, followed by pot roast.

Then place peppers, onions and bacon on top and spread remaining mayo on bread and place atop the sandwich.

Place sandwich onto grill and close lid to press sandwich. Grill for 2 to 3 minutes.

Cut on the bias and serve up with some fresh potato salad and your beverage of choice.

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