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Hot Brown Panini: A Kentucky Classic Gets a Grilled Upgrade

I’ll never forget my first Hot Brown. It wasn’t in a fancy restaurant or even in Kentucky, but at a small, unassuming diner during a road trip. The waitress, with a thick Southern drawl, placed the steaming, open-faced sandwich before me. As I cut into it, the cheesy Mornay sauce oozed over the turkey and bacon, promising pure comfort. It was love at first bite, a taste of Southern hospitality that has stayed with me. Now, I’ve taken the classic and given it my own spin: the Hot Brown Panini. This version takes all the flavors I adore and presses them between slices of crusty Italian bread, creating a handheld masterpiece.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Yield: 8 sandwiches
Dietary Type: Not Gluten-Free

Ingredients

For the White Cheese Sauce:
- ¼ cup butter
- ¼ cup all-purpose flour
- 3 ½ cups milk
- 1 cup shredded Swiss cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground red pepper
For the Sandwiches:
- 2 tablespoons melted butter
- 16 slices Italian bread
- 1 cup shredded Swiss cheese, divided
- 3 cups chopped cooked chicken or 3 cups chopped cooked turkey
- 4 plum tomatoes, sliced
- 13 slices cooked bacon, crumbled

Equipment Needed

Heavy saucepan
Whisk
Wax paper
Panini press

Instructions

Prepare the Cheese Sauce: Begin by melting ¼ cup of butter in a heavy saucepan over low heat.
Create a Roux: Whisk in ¼ cup of all-purpose flour until smooth. This mixture, called a roux, is the foundation for your cheese sauce.
Cook the Roux: Cook for 1 minute, whisking constantly. This step is crucial to cook out the raw flour taste.
Add the Milk: Gradually whisk in 3 ½ cups of milk. Adding it slowly and whisking constantly prevents lumps from forming.
Thicken the Sauce: Cook over medium heat, whisking constantly, until the mixture is thickened and bubbly. This should take about 5-7 minutes. Be patient and keep whisking to ensure a smooth sauce.
Incorporate the Cheeses: Whisk in 1 cup of shredded Swiss cheese and 1 cup of grated Parmesan cheese, ½ teaspoon of salt, and ¼ teaspoon of ground red pepper, whisking until the cheeses are melted and the sauce is smooth. The red pepper adds a subtle kick that complements the richness of the cheese. Keep warm.
Prepare the Bread: Brush 2 tablespoons of melted butter evenly on one side of each of the 16 slices of Italian bread. This will help the sandwiches brown beautifully in the panini press.
Assemble the Sandwiches: Place the bread slices, butter sides down, on wax paper.
Layer the Cheese: Sprinkle 1 tablespoon of Swiss cheese on top of each of 8 bread slices.
Add the Protein: Top evenly with 3 cups of chopped cooked chicken or 3 cups of chopped cooked turkey.
Add Tomato and Sauce: Arrange 4 sliced plum tomatoes over the chicken/turkey, then top with 1 cup of the warm White Cheese Sauce.
Sprinkle with Bacon: Sprinkle with 13 slices of crumbled, cooked bacon and the remaining Swiss cheese.
Top with Bread: Top with the remaining bread slices, butter sides up.
Grill the Panini: Cook the sandwiches, in batches, in a preheated panini press for 2 to 3 minutes or until golden brown and the cheese is melted and gooey. Monitor closely to prevent burning. The exact time will depend on your panini press.
Serve: Serve immediately with the remaining 2 cups of warm White Cheese Sauce for dipping.

Expert Tips & Tricks

Cheese Sauce Consistency: If your cheese sauce becomes too thick, whisk in a little extra milk until it reaches the desired consistency. Conversely, if it’s too thin, simmer it for a few more minutes, whisking constantly, until it thickens up.
Bread Choice Matters: While Italian bread is classic, you can experiment with other breads. Sourdough or ciabatta would also be delicious. Just make sure the bread is sturdy enough to hold the fillings without falling apart.
Make-Ahead Cheese Sauce: The cheese sauce can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, whisking occasionally, until smooth and creamy.
Crispy Bacon: For extra crispy bacon, cook it in the oven at 400°F (200°C) on a baking sheet lined with parchment paper until golden brown and crisp. This method is less messy and yields perfectly cooked bacon every time.
Panini Press Alternative: If you don’t have a panini press, you can use a skillet and a heavy pot or pan to press the sandwiches. Cook over medium heat until golden brown and heated through, flipping halfway.
Prevent Soggy Bread: Make sure the cheese sauce isn’t too hot when you assemble the sandwiches. This will help prevent the bread from becoming soggy.

Serving & Storage Suggestions

Serve your Hot Brown Panini immediately while it’s hot and the cheese is melted and gooey. The extra cheese sauce for dipping is a must! A side of crispy fries or a simple green salad would be a perfect accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a panini press or skillet until heated through. The bread may not be as crisp as the first time, but the flavors will still be delicious.

Freezing is not recommended, as the cheese sauce may separate and the bread will become soggy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2199.2 kcal	N/A
Calories from Fat	546 g	25%
Total Fat	60.8 g	93%
Saturated Fat	26.6 g	133%
Cholesterol	140.4 mg	46%
Sodium	4829.4 mg	201%
Total Carbohydrate	317.6 g	105%
Dietary Fiber	17.2 g	68%
Sugars	6.7 g	26%
Protein	88.6 g	177%

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Hot Brown Panini: Substitute the chicken or turkey with grilled portobello mushrooms or roasted vegetables like asparagus and bell peppers.
Spicy Hot Brown Panini: Add a pinch of cayenne pepper to the cheese sauce for an extra kick. You can also use pepper jack cheese in place of the Swiss.
Gluten-Free Hot Brown Panini: Use gluten-free bread and a gluten-free flour blend for the cheese sauce.
Lower-Fat Hot Brown Panini: Use skim milk and reduced-fat cheese in the cheese sauce. You can also use turkey bacon instead of regular bacon.
Kentucky Proud Hot Brown Panini: Use local Kentucky Proud ingredients whenever possible, such as Kentucky ham, Kentucky-grown tomatoes, and Kentucky cheese.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for the cheese sauce?
A: While pre-shredded cheese is convenient, it often contains cellulose, which can prevent it from melting smoothly. For the best results, shred your own cheese from a block.

Q: Can I make the sandwiches ahead of time and grill them later?
A: It’s best to assemble and grill the sandwiches just before serving. If you assemble them too far in advance, the bread can become soggy.

Q: What if I don’t have a panini press?
A: No problem! You can use a skillet and a heavy pot or pan to press the sandwiches. Cook over medium heat until golden brown and heated through, flipping halfway.

Q: Can I use a different type of cheese in the sauce?
A: Absolutely! Gruyere, fontina, or provolone would all be delicious in the cheese sauce. Just make sure the cheese melts well.

Q: Can I add other toppings to the sandwiches?
A: Feel free to get creative! Sliced avocado, roasted red peppers, or caramelized onions would all be great additions.

Final Thoughts

This Hot Brown Panini is more than just a sandwich; it’s a taste of Southern comfort transformed into a convenient and delicious handheld meal. Don’t be afraid to experiment with different ingredients and make it your own. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress. So gather your ingredients, preheat your panini press, and get ready to experience the magic of the Hot Brown in a whole new way! I encourage you to try this recipe and share your creations! Let me know in the comments if you have any variations or suggestions!

Hot Brown Panini Recipe