Entree: United States – Appalachian and Southern United States – Kentucky Hot Brown

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 6 slices thick white sandwich bread (Texas toast)
- 2 tbsp (30 ml) unsalted butter, softened, plus 2 tbsp (30 ml) for sauce
- 2 lb (900 g) roasted turkey breast, sliced or shredded (usable weight)
- 8 slices bacon, approx. 8 oz (225 g)
- 2 medium tomatoes, about 10 oz (300 g), sliced 1/4 inch (6 mm) thick
- 1 1/2 cups (170 g) Gruyere cheese, grated
- 1/2 cup (40 g) Parmesan cheese, finely grated, divided
- 4 tbsp (56 g) unsalted butter (for sauce)
- 4 tbsp (30 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) Worcestershire sauce (optional but traditional in many versions)
- 1/4 tsp (1.5 g) ground white pepper (black pepper is acceptable)
- Pinch freshly grated nutmeg
- Kosher salt, to taste (about 1/2–1 tsp / 2–5 g)
- 2 tbsp (8 g) fresh parsley, finely chopped, for garnish
- Paprika or cayenne, for dusting (optional)

Instructions

Short Description:
An iconic Louisville open-faced hot sandwich of roasted turkey and bacon on toasted bread, smothered in a rich Mornay sauce and broiled until bubbly and lightly browned. Served hot and traditionally garnished with tomato and parsley.

Regional Notes:
This is the classic Kentucky Hot Brown from the Brown Hotel in Louisville: sliced roasted turkey and crisp bacon on thick toasted white bread, finished with a béchamel-based Mornay sauce (cheese sauce) and broiled so the sauce browns at the edges. The use of true Mornay (bechamel with Gruyere and Parmesan) and the assembly/broiling method distinguish it from other open-faced turkey melts.

1. Preheat the oven broiler on high with a rack 6–8 inches (15–20 cm) from the heat. Line a rimmed baking sheet with foil and set aside.
2. Cook the bacon in a skillet over medium heat until crisp (about 8–10 minutes). Transfer to paper towels to drain. Leave a little bacon fat in the pan if desired for extra flavor.
3. Lightly butter one side of each bread slice (2 tbsp/30 ml softened butter). Arrange bread, buttered-side down, on the prepared baking sheet and toast in the broiler or a 425°F/220°C oven until golden, about 2–4 minutes per side under broiler—watch closely to avoid burning.
4. While bread toasts, make the Mornay sauce: in a medium saucepan over medium heat, melt 4 tbsp (56 g) butter. Whisk in 4 tbsp (30 g) flour and cook, stirring constantly, 1–2 minutes to form a blond roux.
5. Gradually whisk in 2 cups (480 ml) whole milk and 1/2 cup (120 ml) heavy cream, a little at a time, smoothing lumps. Bring to a gentle simmer, whisking, until the sauce thickens to a coat-the-back-of-a-spoon consistency, about 4–6 minutes.
6. Remove the pan from heat and stir in 1 cup (113 g) grated Gruyere (reserve about 1/2 cup/57 g for topping) and 1/4 cup (20 g) Parmesan. Stir until melted and smooth. Add 1 tsp (5 ml) Worcestershire sauce, 1/4 tsp (1.5 g) white pepper, a pinch of nutmeg, and salt to taste. If the sauce is too thick, whisk in 1–2 tbsp (15–30 ml) milk to loosen.
7. Assemble the sandwiches: place toasted bread slices on the baking sheet (toasted side up). Divide the turkey evenly among the slices, piling it to form a generous layer (about 6 oz/170 g turkey per serving). Top each with a tomato slice or two and 1–2 slices of crisp bacon (break strips to fit). Spoon or ladle the hot Mornay sauce generously over each stack, covering the turkey and bread.
8. Sprinkle the reserved 1/2 cup (57 g) Gruyere and remaining 1/4 cup (20 g) Parmesan evenly over the sauced sandwiches.
9. Broil 3–6 minutes until the sauce is bubbly and the top is golden-brown in spots. Rotate the pan if your broiler is uneven. Remove when the tops have a light browned crust.
10. Garnish each Hot Brown with a sprinkle of chopped fresh parsley and a light dusting of paprika or cayenne if using. Serve immediately as a main-course entree; a simple green salad and pickled vegetables are traditional accompaniments.