The Kentucky Hot Brown is a classic open-faced sandwich originating from the Brown Hotel in Louisville, Kentucky, in the 1920s. Created as a late-night dish for hungry guests, this indulgent comfort food features toasted bread topped with roasted turkey, a rich Mornay sauce, crispy bacon, and juicy tomatoes, all broiled to golden perfection. It’s often finished with a sprinkle of grated cheese and fresh herbs, making it a hearty and flavorful dish perfect for brunch, dinner, or any time you crave a taste of Southern tradition.
Ingredients (Serves 4)
For the Sandwich Base:
- 4 slices of thick white bread (Texas toast or sourdough works well)
- 1 lb (450g) roasted turkey breast, thinly sliced
- 4 slices of tomato (about 1 medium tomato)
- 8 strips of bacon, cooked until crispy
For the Mornay Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups (360ml) whole milk, warmed
- ½ cup (120ml) heavy cream
- ¾ cup (75g) grated sharp cheddar cheese
- ¼ cup (25g) grated Parmesan cheese
- ¼ tsp ground nutmeg
- Salt and white pepper, to taste
For Garnish:
- ¼ cup (25g) grated Parmesan or Pecorino Romano cheese
- 1 tbsp fresh parsley, finely chopped (optional)
- Paprika, for dusting (optional)
Step-by-Step Recipe
Step 1: Prepare the Ingredients
- Cook the Bacon: In a skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Drain on paper towels and set aside.
- Slice the Turkey: If not pre-sliced, thinly slice the roasted turkey breast into even pieces.
- Toast the Bread: Lightly toast the bread slices in a toaster or under the broiler until golden but not too crisp. Set aside.
- Warm the Milk: In a small saucepan, gently warm the milk and heavy cream over low heat (do not boil). This helps the sauce come together smoothly.
Step 2: Make the Mornay Sauce
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Add the Flour: Whisk in the flour to create a roux. Cook, stirring constantly, for 1-2 minutes until the mixture is lightly golden and smells nutty. Be careful not to brown it.
- Add the Milk and Cream: Slowly pour in the warmed milk and cream, whisking continuously to prevent lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
- Add the Cheese: Reduce the heat to low and stir in the grated cheddar and Parmesan cheeses until fully melted and smooth.
- Season the Sauce: Add the ground nutmeg, a pinch of salt, and white pepper to taste. Adjust seasoning as needed. Keep the sauce warm over low heat, stirring occasionally.
Step 3: Assemble the Hot Browns
- Preheat the Broiler: Set your oven to broil and position the rack about 6 inches from the heat source.
- Prepare the Bread Base: Place the toasted bread slices on a baking sheet or in individual oven-safe dishes.
- Layer the Turkey: Divide the sliced turkey evenly and layer it over each piece of toast, ensuring the bread is fully covered.
- Add the Tomato: Place a slice of tomato on top of the turkey on each sandwich.
- Pour the Mornay Sauce: Generously spoon the warm Mornay sauce over each sandwich, covering the turkey and tomato completely. The sauce should be thick enough to coat but not so thick that it doesn’t spread easily.
Step 4: Broil the Hot Browns
- Add Cheese Topping: Sprinkle the grated Parmesan or Pecorino Romano cheese evenly over the top of each sandwich.
- Broil: Place the baking sheet or dishes under the broiler. Broil for 3-5 minutes, or until the sauce is bubbly and the cheese on top is golden brown and slightly caramelized. Watch closely to avoid burning.
- Check for Doneness: The Hot Brown should be hot throughout, with a lightly browned, bubbly top.
Step 5: Add the Final Touches
- Top with Bacon: Remove the Hot Browns from the oven. Cross two strips of crispy bacon on top of each sandwich in an “X” shape.
- Garnish: Sprinkle with chopped parsley and a light dusting of paprika for color, if desired.
Step 6: Serve Immediately
- Plate and Serve: Serve the Kentucky Hot Browns hot, straight from the oven. They’re best enjoyed immediately while the sauce is creamy and the bacon is crisp.
- Pairing Suggestion: Pair with a side of fresh greens or roasted vegetables to balance the richness, and a glass of iced tea or a light white wine like Sauvignon Blanc.
Tips for Success
- Turkey Options: Use leftover roasted turkey or deli-sliced turkey breast if you don’t have time to roast your own. For the best flavor, opt for a high-quality, oven-roasted variety.
- Mornay Sauce Consistency: If the sauce becomes too thick, thin it with a splash of warm milk. If it’s too thin, cook it a bit longer or add a touch more cheese.
- Bread Choice: A sturdy bread like Texas toast holds up well under the sauce and toppings without getting soggy.
- Make Ahead: You can prepare the Mornay sauce and cook the bacon ahead of time. Reheat the sauce gently before assembling.
Enjoy your Kentucky Hot Brown—a true taste of Southern hospitality!
