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Kentucky Hot Brown Hot brown sandwich served in a cast iron skillet with thick toast, creamy sauce, crispy bacon strips, roasted tomatoes, and chopped herbs

Kentucky Hot Brown

A rich, comforting open-faced Kentucky Hot Brown layered with turkey, creamy cheese sauce, and smoky bacon.
5 from 1 vote
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Course: Lunch, Main Course
Cuisine: American, Southern
Keyword: Kentucky hot brown, open faced sandwich, Southern comfort food, turkey bacon sandwich
Prep Time: 15 minutes
Cook Time: 40 minutes
Tomato Confit: 3 hours
Total Time: 3 hours 55 minutes
Servings: 4
Calories: 839kcal
Cost: $18

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.
  • Layer four ounces of sliced turkey directly onto the center piece of toasted bread.
    Top-down view of golden toasted bread slices arranged in a cast iron skillet on a wooden countertop
  • 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.
    Overhead view of sliced roasted turkey arranged on toasted bread in a cast iron skillet on a rustic wooden surface
  • Scatter two tablespoons of grated Parmigiano Reggiano evenly over the sauce.
    Creamy white sauce being poured over sliced turkey on toasted bread in a cast iron skillet during hot brown preparation
  • 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.

Notes

This iconic sandwich is best enjoyed hot from the oven, when the sauce is bubbly and the edges are crisp. It’s the kind of dish that feels indulgent, nostalgic, and deeply satisfying in every bite.

Nutrition

Serving: 350g | Calories: 839kcal (42%) | Carbohydrates: 43g (14%) | Protein: 49g (98%) | Fat: 50g (77%) | Saturated Fat: 25g (156%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 156mg (52%) | Sodium: 2497mg (109%) | Potassium: 757mg (22%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 1081IU (22%) | Vitamin C: 1mg (1%) | Calcium: 979mg (98%) | Iron: 4mg (22%)
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