Kentucky Hot Brown Sliders from chef Jon Schilling at the Clubs of Kingwood

Off to the Races

It's Derby time in the South! Mark the occasion with this bluegrass-inspired slider riff on the classic Kentucky Hot Brown open-face sandwich.

By Robin Barr Sussman | Photography By R.J. Hinkle

KENTUCKY HOT BROWN SLIDERS
Hold your horses and sit a spell: Executive chef Jon Schilling of the Clubs of Kingwood in Kingwood, Texas, pairs his easy-to-make twist on the legendary sandwich with an equally innovative Sweet Tea Mint Julep perfect for toasting the "fastest two minutes in sports."

12 slider buns
1/4 cup sun-dried tomato mayonnaise
1 stick softened butter
12 slices oven-roasted turkey breast, about 1/4-inch thick
12 strips Applewood bacon, cooked
12 slices Gruyere cheese
1/4 cup Parmesan cheese, grated

Arrange slider buns open-faced on a cookie sheet. Spread sun-dried tomato mayonnaise on the bottoms and softened butter on the tops. Layer the bottoms with turkey, bacon, and Gruyere cheese. Sprinkle Parmesan on the buttered tops. Bake uncovered at 350 degrees for 6 minutes or until the cheese bubbles. Put the two halves together and serve as a slider sandwich. 

Yield: 12 sliders

CHEF'S PAIRING: SWEET TEA MINT JULEP
10 fresh mint leaves, plus additional sprigs for garnish
1 teaspoon sugar
4 parts freshly brewed and chilled black tea
2 parts bourbon
1/4 part fresh lemon juice
crushed ice
lemon wedge

Place mint leaves in the bottom of a silver beaker or 12-ounce glass. Add sugar and crush slightly with a muddler. Stir in tea, bourbon, and lemon juice. Top with crushed ice and garnish with mint sprigs and a lemon wedge.

Yield: 1 serving

MEMBERS OF CLUBCORP CLUBS GO MOBILE

Log on to your club website or m.myclubmobile.com on your mobile device for two more Kentucky Derby-inspired treats. Click on Private Clubs, and then on the Bonus Content headline.

• Kentucky Hot Chicken
• Southern Pickled Shrimp With Saffron Aioli

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