This Kentucky Hot Brown is everything a comfort sandwich should be: thick-sliced turkey piled on toasted bread, blanketed in rich Mornay sauce, then topped with crispy bacon and roasted tomatoes before getting broiled until golden and bubbly. I first tasted this at a little bistro in Louisville, and I couldn't believe something so indulgent could come together in under an hour. The best part? It looks and tastes like restaurant food but uses straightforward ingredients you probably already have.
If you're in the mood for more hearty comfort, try this Easy Beef Mechado Recipe or whip up a quick Chicken Crunch Wrap when you need dinner fast. And if you want a fresh contrast to all that richness, this Best Red Wine Vinaigrette is perfect for a simple side salad.
The smell of that creamy cheese sauce bubbling under the broiler is enough to make anyone hungry. It's savory, satisfying, and just a little bit fancy without any fuss.
Why You'll Love This Kentucky Hot Brown
This traditional Kentucky Hot Brown brings restaurant-style flavor right to your kitchen. The creamy cheese sauce melts into the turkey, the bacon adds a salty crunch, and the roasted tomatoes give a sweet, tangy balance. It's indulgent without being complicated, and the broiler does most of the work for you. You can prep the components ahead of time and assemble them when you're ready to eat, which makes it perfect for entertaining or treating yourself to something a little fancy. The recipe is forgiving, the presentation looks impressive, and every bite feels warm and satisfying.
Jump to:
- Why You'll Love This Kentucky Hot Brown
- Kentucky Hot Brown Ingredients
- How To Make Kentucky Hot Brown
- Ingredient Substitutions and Variations
- Equipment For Kentucky Hot Brown
- Storage and Reheating Tips
- Serving Suggestions
- Expert Tips
- What is a Kentucky Hot Brown?
- FAQ
- Related
- Pairing
- Kentucky Hot Brown
Kentucky Hot Brown Ingredients
Here's what you'll need to make this rich, savory open-faced Kentucky Hot Brown.
See Recipe Card Below This Post For Ingredient Quantities
Bread: Thick slices of white bread form the base and soak up all that creamy sauce. You can use any artisan bread if you prefer a heartier texture.
Turkey breast meat: Thick-sliced turkey is the star of this dish. It stays tender and juicy under the sauce and broiler.
Mornay sauce: This is a creamy cheese sauce made with butter, flour, milk, and cheese. It's rich, velvety, and brings everything together.
Parmigiana Reggiano: Finely grated Parmesan adds a sharp, nutty flavor and helps the top brown beautifully under the broiler.
Oven-roasted tomatoes: These tomatoes are slow-roasted until sweet and concentrated. They add a bright, tangy contrast to the rich sauce.
Bacon: Crispy bacon gives a salty crunch and smoky flavor that balances the creamy elements.
Paprika: A sprinkle of paprika adds color and a subtle warmth to the finished dish.
Fresh parsley: Chopped parsley brings a fresh, bright note and makes the plate look vibrant.
How To Make Kentucky Hot Brown
Follow these steps to build your Kentucky Hot Brown from start to finish.
Preheat the broiler: Set your oven broiler to high heat so it's ready when you assemble the sandwiches.
Slice the bread: Cut two thick slices of bread, about 1 inch thick. Slice one piece diagonally from corner to corner to create two triangles.
Toast the bread: Toast the bread until golden brown. Place the square slice in the center of a pan or parchment-lined sheet tray, with the triangle slices positioned on either side.
Add the turkey: Place 4 ounces of thick-sliced turkey on top of the square slice of toast. Make sure it covers the bread evenly.
Pour the sauce: Generously pour ¼ of the Mornay sauce over the turkey, fully covering it. The triangle slices may also be covered with sauce if you like them extra creamy.
Sprinkle cheese: Sprinkle 2 tablespoons of finely grated Parmigiana Reggiano over the cheese sauce. This helps it brown nicely.
Broil: Place the pan on the middle rack and broil on high for 4 to 5 minutes, or until the sauce is lightly browned and bubbling. Watch it closely so it doesn't burn.
Add toppings: Top the sandwich with 2 slices of oven-roasted tomatoes and 2 slices of bacon, crisscrossed on top.
Garnish: Garnish with additional Parmigiana Reggiano, paprika, and chopped fresh parsley for color and flavor.
Repeat: Repeat the process three more times with the remaining ingredients to make four sandwiches total.
Serve: Serve the sandwich on a plate or directly in the pan while it's still hot and bubbly.
Ingredient Substitutions and Variations
You can adapt this Kentucky Hot Brown to fit what you have on hand or your personal taste.
Bread: Use sourdough, brioche, or any thick-sliced artisan bread instead of white bread. Gluten-free bread works too if needed.
Turkey: Swap turkey for rotisserie chicken, leftover ham, or even roasted pork for a different flavor.
Mornay sauce: If you don't have Mornay sauce, you can use a thick cheese sauce or even Alfredo sauce in a pinch.
Bacon: Turkey bacon or vegetarian bacon can replace regular bacon if you prefer.
Tomatoes: Use fresh tomato slices if you don't have roasted ones, though the roasted version adds more sweetness and depth.
Cheese: Try Gruyere, white cheddar, or Fontina instead of Parmesan for a different twist.
Equipment For Kentucky Hot Brown
Here's the gear that'll help you make this dish smoothly.
Oven with broiler: The broiler is key for getting that golden, bubbly top.
Sheet tray or oven-safe pan: You'll need a sturdy pan that can handle high heat.
Parchment paper: Lines your tray and makes cleanup easier.
Knife: For slicing bread and arranging ingredients.
Cast iron skillet (10 inches): This works great for individual servings and holds heat beautifully.
Storage and Reheating Tips
This dish is best enjoyed fresh, but you can plan ahead with a few smart storage tricks.
Make-Ahead: The Hot Brown is best enjoyed immediately. However, if the sauce, bacon, bread, tomatoes, and turkey are stored separately, it can be prepared up to 2 days ahead. Just assemble and broil when ready.
Storage: Store each component separately when possible. If assembled, cover tightly with plastic wrap and refrigerate for up to 3 days. This recipe does not freeze well because the bread and sauce lose their texture.
Reheating: Place assembled sandwiches on a parchment-lined sheet tray and bake at 350°F for 8 to 10 minutes, or until warmed through. If components were stored separately, reheat following the original cooking process.
Serving Suggestions
Pair this rich, creamy Kentucky Hot Brown with sides that balance its indulgence.
Simple green salad: A crisp salad with a light vinaigrette cuts through the richness and adds freshness.
Roasted vegetables: Asparagus, green beans, or Brussels sprouts add color and a slightly bitter contrast.
Soup: A light tomato soup or vegetable broth-based soup pairs well without overwhelming the plate.
Fresh fruit: Sliced apples, pears, or grapes offer a sweet, refreshing bite between forkfuls.
Expert Tips
Prep everything first: Have your sauce, bacon, and tomatoes ready before you start assembling. This keeps the process smooth and prevents anything from getting cold.
Watch the broiler: Broilers run hot and fast. Check your sandwiches after 3 minutes to make sure the cheese isn't burning.
Remove triangles early: If the triangle slices of bread start browning too quickly, pull them out and set them aside while the main sandwich finishes.
Use room temperature turkey: Cold turkey won't heat through as well under the broiler. Let it sit out for 10 minutes before assembling.
What is a Kentucky Hot Brown?
The Kentucky Hot Brown is a classic open-faced turkey sandwich that was created in the 1920s at the Brown Hotel in Louisville. It was invented as a late-night snack for guests who had been dancing in the hotel ballroom and needed something more exciting than the usual ham and eggs. The original recipe features turkey, bacon, tomatoes, and a creamy Mornay sauce, all broiled together until golden.
It's rich, comforting, and has become one of Kentucky's most beloved dishes. This Louisville Hot Brown has stayed popular because it delivers bold, layered flavors with simple ingredients, and it feels special enough for a weekend brunch or a cozy dinner at home.
FAQ
What is in a Kentucky Hot Brown?
A Kentucky Hot Brown is made with thick-sliced turkey, toasted bread, creamy Mornay sauce, crispy bacon, roasted tomatoes, and Parmesan cheese, all broiled until golden. It's rich, savory, and served open-faced. The sauce is what makes it special, coating everything in a velvety layer of cheese and butter.
What is a Hot Brown at the Kentucky Derby?
The Kentucky Hot Brown is often served at Derby parties and events in Kentucky as a nod to the state's culinary heritage. It's a classic dish that represents Louisville's food culture and makes an appearance at Derby brunches and gatherings. It's not an official Derby food like mint juleps, but it's become a tradition for many locals.
Why is it called a Kentucky Hot Brown?
The sandwich was created at the Kentucky Hot Brown Hotel in Louisville, Kentucky, in the 1920s by Chef Fred Schmidt. It was named after the hotel and served hot, hence "Hot Brown." It became so popular that it's now considered a signature dish of Kentucky and is served in restaurants across the state.
What is Queen Elizabeth's favorite sandwich?
Queen Elizabeth's favorite Kentucky Hot Brown was reportedly a simple cucumber sandwich with the crusts cut off, served on thin white bread with butter. It's very different from the rich, indulgent Kentucky Hot Brown, which is more of an American comfort food tradition.
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Kentucky Hot Brown
Ingredients
- 8 slices thick-cut white bread cut from a sturdy loaf for structure
- 1 pound roasted turkey breast thickly sliced and fully cooked
- 1 batch mornay sauce prepared and kept warm
- ½ cup Parmigiano Reggiano cheese finely grated for melting
- 8 slices oven-roasted tomatoes fully cooked and slightly caramelized
- 8 slices bacon cooked until crisp
- Paprika used lightly for color and warmth
- Fresh parsley chopped finely for garnish
Instructions
- Set the oven broiler to high heat so it is fully heated before assembling.
- Slice the bread into thick one-inch pieces, then cut one slice diagonally to form two triangles while keeping the other slice whole.
- Toast the bread slices until golden, then place the square slice in the center of a parchment-lined pan with the triangle slices positioned on each side.
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Layer four ounces of sliced turkey directly onto the center piece of toasted bread.
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Spoon one quarter of the warm mornay sauce over the turkey, spreading it so the meat is completely covered and allowing some sauce to coat the side toast if desired.
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Scatter two tablespoons of grated Parmigiano Reggiano evenly over the sauce.
- Transfer the pan to the oven’s middle rack and broil for four to five minutes until the sauce is bubbling and lightly browned on top.
- Remove from the oven and place two roasted tomato slices over the center, then lay two bacon strips in a crisscross pattern on top.
- Finish with additional grated cheese, a light dusting of paprika, and a sprinkle of fresh parsley before repeating the process with remaining ingredients.
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