Kentucky Hot Brown

Name: Kentucky Hot Brown Sandwich Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices thick sourdough bread; 16 oz sliced turkey; 8 slices cooked bacon; 3 tbsp butter; 3 tbsp all-purpose flour; 1 tsp salt; 1 cup whole milk; 1 cup crushed tomatoes; 4 oz grated cheese ( I used a blend of Gruyere and Swiss cheeses); 4 oz pecorino romano cheese (grated)

The Kentucky Hot Brown is an open-faced sandwich layered with turkey, bacon, and a rich Gruyere-Swiss cheese sauce, baked until golden. This Louisville institution from the Brown Hotel is a warm, indulgent comfort dish best served immediately.

🌍American 🏷️Hot brown sandwich 🏷️Kentucky hot brown recipe

Total

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Foodtasticmom · by Jill McOwen

Ingredients

4 slices thick sourdough bread
16 oz sliced turkey
8 slices cooked bacon
3 tbsp butter
3 tbsp all-purpose flour
1 tsp salt
1 cup whole milk
1 cup crushed tomatoes
4 oz grated cheese ( I used a blend of Gruyere and Swiss cheeses)
4 oz pecorino romano cheese (grated)

10 Ingredients

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Instructions

1
Melt the butter in a non-stick saucepan over medium heat.
2
Add the flour and salt. Cook for 2-3 minutes, whisking occasionally until the butter and flour turn a deep golden color.
3
Slowly pour in the milk and whisk until smooth. Then add the crushed tomatoes. Cook, stirring occasionally until bubbly and thickened.
4
Add the cheeses and stir until completely melted into the mornay sauce.
5
Set one of the oven racks in the upper third of the oven and turn it to the broil setting (500 degrees F).
6
Line a baking pan with foil and place the bread slices onto the pan in an even layer.
7
Top each bread slice with 4 ounces of sliced turkey. Spoon the mornay sauce evenly over the turkey, about 2/3 cup per sandwich.
8
Top with some additional shredded Swiss or Gruyere cheese if desired.
9
Broil the sandwiches until the tops are bubbly and golden brown, about 4-5 minutes. Watch carefully so as not to burn.
10
Sprinkle some fresh chopped herbs like basil or parsley onto each sandwich. Top each open-faced sandwich with two slices of cooked bacon and serve.

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Tips & Notes

Pro tips

Whisk the roux (butter and flour) over medium heat for 1 minute before adding milk to avoid lumps in the sauce.
Layer bread, turkey, and bacon evenly so each slice gets equal cheese sauce coverage when poured.
Use thick-cut sourdough to support the weight of toppings without falling apart.
Bake at 350°F until sauce bubbles and top is golden; overbaking dries out the turkey.