Kentucky Hot Hot Brown with Lee Kum Kee^® Chiu Chow Style Chili Crisp Oil

Recipe courtesy of Chef Owen Klein
Sponsor: Lee Kum Kee

Servings: 8

Ingredients

Cheese Sauce:

• ¼ c unsalted butter
• ¼ c all-purpose flour
• 2 c whole milk
• 1 c heavy cream
• 3 Tbsp Lee Kum Kee^® Chiu Chow Style Chili Oil
• 1 tsp sherry vinegar
• 2 c shredded sharp white Cheddar
• ½ tsp kosher salt

Sandwiches:

• 8 French Bread slices, thick cut
• 32 deli turkey slices
• 16 bacon slices, thick cut, cooked
• 16 tomato slices
• 8 eggs
• ½ c Lee Kum Kee^® Chiu Chow Style Chili Oil
• Minced chives, for garnish as needed

Directions

For the Cheese Sauce:

1. Melt butter over medium heat in a medium saucepan.
2. Add flour and stir until golden brown.
3. Slowly whisk in milk and cream, making sure to whisk until smooth. Bring to a simmer.
4. Remove from heat, add Chiu Chow Style Chili Oil, vinegar, cheese and salt. Whisk until smooth and set aside.

For the Sandwiches:

1. Preheat oven to 400°F.
2. Arrange sliced bread in a single layer on baking sheets, toast in oven for 5 minutes or until golden brown. Remove from oven.
3. On each piece of bread, assemble open-faced sandwiches, starting with 4 slices turkey, 2 slices bacon, 2 slices tomato and ¾ c Cheese Sauce.
4. Place assembled sandwiches back in oven for 8 to 10 minutes, or until cheese sauce is caramelized.
5. While sandwiches are cooking, heat skillet over medium-high heat, fry each egg in 1 tbsp of Chiu Chow Style Chili Oil to perfect sunny-side up. Work in batches for all eggs.
6. Remove toasted sandwiches from oven, top each with a chili egg and garnish with chives.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley