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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


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


  • 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


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

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