Who invented this sandwich? Well, Chef Sara knows at least two unrelated Louisville cooks who claim familial lineage to the original chef. Fact is, the Hot Brown is one of those dishes that has benefited from the creative touches of many folks. According to John Mariani, Encyclopedia of American Food and Drink, the Hot Brown is a sandwich of chicken, bacon, or ham with a cheese sauce, created at Louisville’s Brown Hotel in the late 1920. Louisville food writer, Sara Fritschner believes the first Hot Brown was coined well before this time. The Brown, normally sliced turkey on toast, is covered with a cream sauce that has been augmented with a “healthy” dose of sharp cheddar cheese then all is topped with bacon and sometimes tomatoes. Chef Sara Gibbs’s version of the Hot Brown is a quesadilla, which puts this rich dish into its proper proportion and makes preparing this satisfying appetizer easy for the party hostess.

Hot Brown Quesadillas

INGREDIENTS
8 slices hardwood smoked bacon
1 large sweet onion, julienne
8 ounces thinly sliced roasted turkey breast
2 large tomatoes, thinly sliced
8 ounces mixed shredded Monterey Jack and cheddar
8 flour tortillas (soft taco size)
Canola oil or butter for cooking
Mornay sauce

METHOD
Cook bacon in large non-stick saute pan until brown and crisp. Drain on paper towels, reserving 1 tablespoon bacon drippings.

Return non-stick sauté pan with bacon drippings to medium high heat. Add onion and saute, stirring often until they begin to brown and soften. Remove from heat and pour out into a bowl.

Rinse out pan, wipe with paper towels and set aside.

To assemble the quesadillas: Lay out one tortilla and cover bottom half with 1-ounce sliced turkey, 1 tablespoon minced bacon, 2 tablespoons sauted onions and two slices of tomato. Cover with 1-ounce of cheese. Fold top half down to form a half moon. Repeat with remaining ingredients to form 8 quesadillas.

Grill quesadillas in the saute pan, lightly oiled, over medium heat until golden brown and cheese has melted, about 2 minutes per side. Cut in thirds and serve with warm Mornay sauce for dipping.