Kentucky Hot Brown

The Kentucky Hot Brown is a decadent open-faced sandwich that’s rich, cheesy, and bursting with comfort. Created at the Brown Hotel in Louisville, this Southern classic features layers of roasted turkey, tomato, and crispy bacon, all smothered in creamy Mornay sauce and broiled to bubbly perfection. It’s indulgent, iconic, and perfect for brunch, lunch, or Derby Day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

thick-sliced bread (Texas toast or white sandwich bread)roast turkey breast (sliced)Roma tomatoes (sliced)crispy bacon (cooked)unsalted butterall-purpose flourwhole milkheavy creamsharp white cheddar or Gruyère cheeseParmesan cheesesalt and pepperground nutmeg (optional)paprika and parsley (for garnish)

directions

Preheat broiler and lightly toast the bread slices. Set aside.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.

Gradually whisk in milk and cream, stirring until smooth and thickened.

Add shredded cheddar or Gruyère and Parmesan cheese. Stir until melted. Season with salt, pepper, and a pinch of nutmeg if desired.

In an oven-safe dish or skillet, layer toasted bread with sliced turkey and tomato.

Spoon generous amounts of Mornay sauce over the top.

Broil for 3–5 minutes until the sauce is bubbling and golden brown.

Top with crispy bacon, a sprinkle of paprika, and chopped parsley.

Serve immediately while hot and melty.

Servings and timing

This recipe serves 4.
Preparation time: 20 minutes
Cooking and broiling time: 15 minutes
Total time: 35 minutes

Variations

Use ham instead of turkey or add a poached egg for a brunch twist.
Swap tomatoes for sautéed mushrooms or spinach.
Use Swiss or provolone cheese for a flavor change.
Make it spicy with a dash of cayenne in the sauce.
Serve on sourdough or brioche for a richer bite.

storage/reheating

Best served fresh, but leftovers can be stored in the fridge for up to 2 days.
Reheat in the oven at 350°F (175°C) until warmed through.
Avoid microwaving to maintain texture and prevent soggy bread.

FAQs

Can I make the Mornay sauce ahead of time?
Yes, refrigerate and gently reheat, adding a splash of milk if needed to loosen.

What is Mornay sauce?
It’s a classic béchamel sauce with cheese added—rich, creamy, and perfect for Hot Browns.

Is the Kentucky Hot Brown spicy?
No, but you can spice it up with cayenne or hot sauce.

Can I use leftover turkey?
Absolutely—it’s a great use for holiday leftovers.

Do I need to broil it?
Yes, broiling melts and browns the cheese sauce for the signature finish.

Can I make it gluten-free?
Use gluten-free bread and substitute gluten-free flour in the roux.

How thick should the sauce be?
It should coat the back of a spoon but still pourable.

Can I make it vegetarian?
Yes, skip the meat and bacon—use roasted veggies or plant-based options.

Is this a breakfast or dinner dish?
It works for brunch, lunch, or even dinner—it’s that versatile.

What’s the origin of the Hot Brown?
It was created in the 1920s at the Brown Hotel in Louisville, Kentucky.

Conclusion

The Kentucky Hot Brown is a warm, cheesy classic that’s both Southern tradition and irresistible indulgence. With crisp bacon, juicy turkey, and creamy Mornay sauce bubbling under the broiler, it’s comfort food at its finest—rich in flavor, history, and Southern hospitality.

Print