Hey y’all! If you’ve never had a Kentucky Hot Brown, you’re about to meet one of the Commonwealth’s most iconic comfort dishes. This isn’t your average open-faced sandwich: it’s rich, creamy, cheesy, and indulgent. Created at the historic Brown Hotel in the heart of Downtown Louisville, the Hot Brown has been a staple of Kentucky cooking for generations, and it’s easy to see why.

Kentucky Hot Brown

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The Kentucky Hot Brown features toasted bread topped with roasted turkey, fresh tomato, and crisp bacon, all finished with a Mornay sauce that adds luxurious richness to every bite. It’s a beautiful choice for brunch, Derby Day gatherings, holidays, or any occasion when you want to serve something both comforting and refined.

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Kentucky Hot Brown Ingredients

For the Mornay Sauce:

• 2 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• 1 ½ c. whole milk
• ¼ c. heavy cream
• ½ c. grated Parmesan or Pecorino Romano cheese
• ¼ tsp. salt
• ¼ tsp. pepper
• A pinch of nutmeg

For the Sandwiches:

• 4 slices of thick white bread, toasted
• 16 oz. thinly sliced roasted turkey breast (4 oz. per sandwich)
• 4 slices of ripe tomato
• 8 slices of crispy cooked bacon (2 slices per sandwich)
• Paprika (for garnish)
• Fresh parsley, chopped (for garnish)

How To Make A Kentucky Hot Brown

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
3. Gradually whisk in the milk and cream, whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
4. Remove from heat and stir in the Parmesan/Pecorino Romano cheese, salt, pepper, and nutmeg.
5. Set the sauce aside.
6. Preheat your oven’s broiler.
7. Place each toasted slice of bread in an individual, oven-safe dish or on a baking sheet.
8. Top each slice with 4 oz of thinly sliced turkey. Place a slice of tomato on top of each sandwich.
9. Spoon a generous amount of the Mornay sauce over the sandwich.
10. Place the dishes under the broiler for 2-3 minutes, or until the sauce is bubbly.
11. Remove from the broiler and top each sandwich with 2 slices of crispy bacon.
12. Garnish with a sprinkle of paprika and fresh parsley.

Pro Tips For Making This Recipe

• Thick-cut white bread works best. You want it sturdy enough to hold all that goodness without gettin’ soggy.
• Let that Mornay sauce thicken slowly. Stir it like you mean it, and don’t skimp on the cheese.
• Keep an eye on it under the broiler. Just a couple minutes is all it takes to get that bubbly, golden top.
• You can prep the sauce and turkey ahead of time. Just assemble and broil when you’re ready to serve.
• A dash of cayenne or smoked paprika in the sauce gives it a nice little zing.

Frequently Asked Questions

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Kentucky Hot Brown

Kentucky Hot Brown

JC Phelps

The Kentucky Hot Brown is a warm, open-faced sandwich layered with roasted turkey, tomato, crispy bacon, and smothered in a rich, cheesy Mornay sauce.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course, Southern

Cuisine American

Servings 4 sandwiches

Ingredients

  

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For the Mornay Sauce:

• 2 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• 1 ½ c. whole milk
• ¼ c. heavy cream
• ½ c. grated Parmesan or Pecorino Romano cheese
• ¼ tsp. salt
• ¼ tsp. pepper
• A pinch of nutmeg

For the Sandwiches:

• 4 slices of thick white bread toasted
• 16 oz. thinly sliced roasted turkey breast 4 oz. per sandwich
• 4 slices of ripe tomato
• 8 slices of crispy cooked bacon 2 slices per sandwich
• Paprika for garnish
• Fresh parsley chopped (for garnish)

Instructions

 

• In a saucepan, melt the butter over medium heat.
• Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
• Gradually whisk in the milk and cream, whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
• Remove from heat and stir in the Parmesan/Pecorino Romano cheese, salt, pepper, and nutmeg.
• Set the sauce aside.
• Preheat your oven’s broiler.
• Place each toasted slice of bread in an individual, oven-safe dish or on a baking sheet.
• Top each slice with 4 oz of thinly sliced turkey. Place a slice of tomato on top of each sandwich.
• Spoon a generous amount of the Mornay sauce over the sandwich.
• Place the dishes under the broiler for 2-3 minutes, or until the sauce is bubbly.
• Remove from the broiler and top each sandwich with 2 slices of crispy bacon.
• Garnish with a sprinkle of paprika and fresh parsley.

Notes

• Thick-cut white bread works best. You want it sturdy enough to hold all that goodness without gettin’ soggy.
• Let that Mornay sauce thicken slowly. Stir it like you mean it, and don’t skimp on the cheese.
• Keep an eye on it under the broiler. Just a couple minutes is all it takes to get that bubbly, golden top.
• You can prep the sauce and turkey ahead of time. Just assemble and broil when you’re ready to serve.
• A dash of cayenne or smoked paprika in the sauce gives it a nice little zing.

Keyword kentucky hot brown

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My best,

JC