In the 1920’s The Brown Hotel in Louisville drew over 1,200 guests each evening for its dinner dance. Chef Fred Schmidt created the Hot Brown open-faced sandwich for their late night snack. This is a scaled down version.

Mornay Ingredients:

• 1 Tab unsalted butter
• 1 Tab flour
• 1 c milk
• pinch of freshly ground pepper
• freshly grated nutmeg to taste
• ½ c coarsely grated Gruyère cheese

Mornay Directions:

1. Melt butter in a heavy-bottomed saucepan over medium high heat.
2. Stir in flour and cook, stirring constantly, about 1 minute. (Do not let mixture brown.)
3. Add milk, whisking constantly.
4. Bring to a low boil and cook, stirring constantly, about 2 minutes more.
5. Season with salt, pepper, and nutmeg.
6. Remove from heat and stir in cheese.
7. Allow to cool slightly.

Kentucky Hot Brown Bites Ingredients:

• 1 can refrigerated crescent rolls
• 1 c finely chopped turkey (or dark meat chicken)
• 1 c Mornay sauce (See Page 1)
• 2 slices bacon, chopped – microwave about 2 minutes
• 1 tomato, diced
• ¼ c grated Parmesan cheese

Kentucky Hot Brown Bites Directions:

1. In a small bowl combine finely chopped turkey and Mornay sauce
2. Lightly spray a mini muffin pans with non stick cooking spray.
3. Unroll crescent rolls and press dough into one large rectangle.
4. Cut rectangle into 24 squares.
5. Press dough squares into muffin cups and shape up around the edges.\
6. Fill each muffin cup with some of the turkey mixture.
7. Top each bite with some diced tomato, bacon and Parmesan cheese.
8. Bake at 350º for 13-15 minutes until lightly brown.

Serves: 24 bites

Source: www.plainchicken