Fried Hot Brown Bites

I'm a little disappointed they're not offering Hot Browns on a stick, but you'll apparently be able to buy this at the new downtown arena:

Fried Hot Brown Bites
Boar's Head turkey, local bacon and mornay sauce lightly breaded, fried and served with roast tomato jam

More about the food at the arena is at www.courier-journal.com/article/2010310100026

How do you bread mornay sauce?

I guess in this fried culture, you can bread anything...sigh...

[Robin Garr]

How do you bread mornay sauce?

I guess in this fried culture, you can bread anything...sigh...

Bear in mind that this is Centerplate, the same corporate operation that serves Slugger Field. I wouldn't set my hopes too high.

How do you bread mornay sauce?

I guess in this fried culture, you can bread anything...sigh...

I think it's great idea. Of course I'm one of those people who will eat anything deep-fried.
If I was attempting this, I think that I would prepare some sort of mini-version of a Hot Brown about the size of a half-dollar, freeze them overnight, pull them out and flour, egg dip and bread them with panko and re-freeze them until needed. I feel the only problem to work out would be the tomato part of the dish but I think I could figure it out.
Maybe I could try it out and if they don't suck, I could bring some to the potluck!

I would skip the tomato jam, and use the Mornay as a dipping side!

I would skip the tomato jam, and use the Mornay as a dipping side!

Now yer thinkin'! That could actually work well, if you kind of deconstruct the whole thing. Think the toast into the breading. Work the meats and tomato (I would almost go sundried) into the filling. Then re-imagine the mornay into a dipping sauce.

Dan's idea is also intriguing, I'm just not sure I want that mornay frozen.

Now if only Stephen D can come up with a hot brown cocktail, we are set....