Kentucky Hot Brown
An indulgent open-faced sandwich born in the 1920s at Louisville's Brown Hotel. Layers of toasted bread, roasted turkey, and crisp bacon get blanketed in a rich, creamy Mornay sauce, then broiled until bubbly and golden. Finished with fresh tomato and a sprinkle of paprika, it's pure comfort on a plate.
For 4 servings
- prep
Prepare all ingredients before you start.
Cook the bacon until crisp and drain on paper towels. Roast and slice the turkey breast into thick pieces. Grate both cheeses. Slice the tomato into 8 rounds. Warm the milk gently on the stove or in the microwave.
TIPWarm milk helps the sauce thicken faster and prevents lumps. - bake · ~2 min
Toast the bread slices.
Arrange the 4 bread slices on a foil-lined baking sheet. Toast lightly under the broiler for about 1 minute per side until just golden. Remove and set aside. Keep the broiler on for later.
- saute · ~2 min
Make the roux for the Mornay sauce.
1.Melt the butter in a saucepan over medium heat.2.Whisk in the flour and cook, whisking constantly, for 1 minute until it smells nutty and turns pale golden.3.Do not let it brown.TIPCooking the flour properly removes the raw taste. - simmer · ~5 min
Whisk in the milk and simmer until thick.
1.Slowly pour in the warm milk while whisking constantly to prevent lumps.2.Cook the sauce over medium heat, whisking often, until it simmers and thickens enough to coat the back of a spoon, about 3 to 5 minutes.3.Remove the pan from the heat.TIPIf lumps form, whisk vigorously; a smooth sauce is key. - mix · ~1 min
Finish the Mornay sauce with cheese and seasoning.
Stir the grated Gruyere and Parmesan into the hot sauce until completely melted and smooth. Season with the nutmeg, salt, and black pepper. Taste and adjust seasoning if needed.
TIPFold the cheese in off the heat to prevent the sauce from becoming grainy. - assemble · ~3 min
Assemble the Hot Browns.
1.Place 2 slices of toasted bread on each broiler-safe plate or keep them on the foil-lined baking sheet.2.Top each toast with a generous layer of sliced turkey.3.Ladle the hot Mornay sauce completely over the turkey and bread, letting it spill over the edges.4.Place 2 slices of tomato on top of the sauce on each sandwich. - bake · ~4 min
Broil until bubbly and golden brown.
Place the assembled sandwiches under the hot broiler, about 6 inches from the heat source. Broil for 3 to 5 minutes or until the sauce is bubbly and the top develops golden brown spots. Watch closely to prevent burning.
TIPLeaving the oven door slightly ajar helps you monitor browning and prevents overheating. - garnish · ~1 min
Finish with bacon, paprika, and parsley.
Remove the Hot Browns from the broiler. Cross 2 strips of crisp bacon over the top of each sandwich. Dust lightly with smoked paprika and scatter fresh chopped parsley over everything. Serve immediately while piping hot.
TIPServe on a heatproof plate and warn diners that the dish is extremely hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm the milk gently before adding to the roux to prevent lumps and ensure a silky sauce.
- 2Grate your own Gruyère and Parmesan from a block — pre-shredded cheese contains anti-caking agents that affect meltability.
- 3Leave the oven door slightly ajar while broiling to watch the browning and avoid burning the sauce.
- 4Toast the bread under the broiler just until golden so it holds up under the sauce without turning soggy.
- 5Let the Mornay sauce cool for a minute off the heat before adding cheese to keep it smooth and not grainy.
- 6Cross the bacon strips over the top after broiling to keep them crisp, not softened by the sauce.
Adapt it for your goals.
Vegetarian
Replace the turkey with thick slices of roasted portobello mushrooms or pan-seared halloumi; omit the bacon or use smoky tempeh strips for a meatless yet hearty Hot Brown.
spicySpicy
Add a pinch of cayenne pepper or a few dashes of hot sauce to the Mornay sauce, and top the finished dish with pickled jalapeños for a fiery Kentucky twist.
low carbLow-carb
Swap the white bread for grilled portobello caps or large slices of roasted zucchini to hold the turkey and sauce, dramatically cutting carbs while keeping the rich flavor.
seafoodSeafood
Substitute the turkey with flaked poached salmon or lump crabmeat, and swap the bacon for crispy prosciutto — a luxurious coastal riff on the classic.
jainJain
Use dairy-free butter and plant-based milk, omit onion and garlic entirely, and replace the cheeses with a cashew-based Mornay; use roasted paneer or tofu in place of turkey, and skip the tomato if not in season.
Why this is on our healthy list.
High-quality protein
Roasted turkey breast provides lean, complete protein that supports muscle repair and keeps you feeling full longer.
Calcium from cheese
Gruyère and Parmesan are excellent sources of calcium, essential for strong bones and teeth, in every rich, creamy bite.
B vitamins from turkey
Turkey is rich in B vitamins like niacin and B6, which help convert food into energy and support nervous system health.
Antioxidants from tomato
Fresh tomato slices contribute lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Frequently asked questions
Yes, prepare the sauce up to 2 days ahead, cool it, and cover tightly. Reheat gently over low heat, whisking in a splash of warm milk to restore the creamy consistency.
