"jmcquown" > wrote in message
news
> On 9/19/2020 1:18 AM, Julie Bove wrote:
>> If you make this, what kind of bread to you use? I ask because I ran
>> across a recipe for it and want to make it but their recipe calls for
>> Pumpernickel. This sounded off, so I looked up Alton Brown's recipe that
>> I saw many years ago. He uses white bread but says the recipe is not
>> authentic.
>>
>> I did find the authentic one from where it originates, and it says to use
>> Texas Toast. There are many recipes online, most of which seem to use
>> some form of white bread.
>>
>> I see many variations of sauces. Mornay, *******ised Mornay. even some
>> strange mix of chicken broth, milk and cheese. And the cheese? That
>> varies too, as does the method of preparation. Some say to broil the
>> tomato first.
>>
>> I don't really care if mine is authentic, but I want it to taste good.
>> Would the Pumpernickel be good? I'm not even sure that I ever had it
>> before so I can't dredge up a memory of the taste. Not even sure I can
>> get it here, but never looked.
>>
>> So... What bread do you use? Thanks!
>
> I don't. I did bring up the "Hot Brown" a few years ago as an open faced
> cheese sandwich that originated in Kentucky. Back around Prohibition.
> Please don't pretend you just invented it. It's like Welsh Rarebit with
> some cayenne pepper and other spices and different types of cheese on
> nicely toasted bread. No need for sauces, broth, no idea what you're
> talking about with all this extra prep stuff.

WTH? I know the history of it. *I* didn't invent it and it's not a *cheese*
sandwich although it does have cheese sauce.

https://www.brownhotel.com/dining/hot-brown