Kentucky Hot Brown
A legendary open-faced sandwich from Louisville, featuring thick-cut turkey and crisp bacon smothered in a rich, cheesy Mornay sauce, then broiled until golden and bubbly. The ultimate Southern comfort food!
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Bacon and Oven
- b.Position an oven rack about 6-8 inches from the broiler element and preheat the broiler to high.
- c.In a large skillet over medium heat, cook the bacon slices until perfectly crisp, about 6-8 minutes.
- d.Transfer the cooked bacon to a paper towel-lined plate to drain any excess grease. Set aside.
- 2
Step 2
- a.Create the Mornay Sauce
- b.In a medium saucepan, melt the butter over medium heat.
- c.Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly, to form a blond roux. Be careful not to let it brown.
- d.Slowly and gradually whisk in the warm milk. Continue whisking until the mixture is completely smooth.
- e.Bring the sauce to a gentle simmer and cook, whisking frequently, for 5-7 minutes, or until it has thickened enough to coat the back of a spoon.
- f.Remove the saucepan from the heat. Stir in the freshly grated Pecorino-Romano cheese, nutmeg, salt, and white pepper until the cheese is fully melted and the sauce is velvety smooth.
- 3
Step 3
- a.Assemble the Hot Browns
- b.Place the 4 slices of Texas toast (crusts trimmed, if desired) into individual oven-safe dishes or a large baking dish.
- c.Divide the thick-sliced roasted turkey evenly among the toast slices, mounding it generously in the center of each.
- d.Ladle the warm Mornay sauce over the turkey and toast, ensuring everything is completely covered.
- e.Place two slices of tomato on top of the sauce for each Hot Brown.
- 4
Step 4
- a.Broil to Perfection
- b.Place the assembled Hot Browns under the preheated broiler.
- c.Broil for 3-5 minutes, watching constantly, until the sauce is bubbly and develops beautiful golden-brown spots.
- d.Do not walk away during this step, as the sauce can go from golden to burnt in a matter of seconds.
- 5
Step 5
- a.Garnish and Serve Immediately
- b.Carefully remove the Hot Browns from the oven using oven mitts.
- c.Top each sandwich by crisscrossing two slices of the cooked bacon over the top.
- d.Sprinkle with a dash of paprika and freshly chopped parsley for color and flavor.
- e.Serve immediately while piping hot and bubbly.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest Mornay sauce, ensure your milk is warm (not hot) before adding it to the roux, and pour it in gradually while whisking constantly.
- 2Use high-quality, thick-cut roasted turkey breast. Leftover holiday turkey is perfect for this recipe. Avoid thin, watery deli slices.
- 3Freshly grating your cheese is non-negotiable. Pre-shredded cheeses contain anti-caking agents that can make your sauce gritty.
- 4Every broiler is different. Keep a very close eye on the Hot Browns as they broil to prevent them from burning.
- 5For an authentic presentation, trim the crusts from your Texas toast before assembling.
Adapt it for your goals.
Cheese Swap
Instead of Pecorino-Romano, try using a sharp white cheddar, Gruyère, or a mix of both for a different flavor profile.
Add HamAdd Ham
For a 'Derby-style' Hot Brown, place a slice of country ham on the toast before adding the turkey.
Spicy KickSpicy Kick
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the Mornay sauce for a little heat.
Bread OptionsBread Options
If you can't find Texas toast, a thick-sliced brioche or sourdough bread makes a delicious substitute.
Why this is on our healthy list.
Rich in Protein
The combination of roasted turkey and bacon provides a substantial amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
Source of Calcium
Made with whole milk and Pecorino-Romano cheese, the Mornay sauce is a good source of calcium, a mineral vital for maintaining strong bones and teeth.
Frequently asked questions
A single serving of Kentucky Hot Brown is quite indulgent and contains approximately 650-750 calories, depending on the thickness of the turkey and the amount of sauce used.