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6
servingsEasy
By James Villas
Published 2007
Ask natives of Mississippi, South Carolina, or Maryland what a hot brown is and you’ll be met with a blank stare. Ask a Kentuckian, and you’ll be told it’s a sandwich or a baked meat dish or a casserole. Even in Kentucky nobody knows exactly how to classify a hot brown (just as nobody can say for sure what an authentic Kentucky burgoo is composed of). I’ve concluded it’s an open-face sandwich to be served as the first course of a meal to be followed by no more than a light seafood salad. Cr
