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A legendary open-faced sandwich from Louisville, featuring thick-cut turkey and crisp bacon smothered in a rich, cheesy Mornay sauce, then broiled until golden and bubbly. The ultimate Southern comfort food!
Prepare the Bacon and Oven
Create the Mornay Sauce
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A legendary open-faced sandwich from Louisville, featuring thick-cut turkey and crisp bacon smothered in a rich, cheesy Mornay sauce, then broiled until golden and bubbly. The ultimate Southern comfort food!
This southern recipe takes 35 minutes to prepare and yields 4 servings. At 321.43 calories per serving with 8.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
Assemble the Hot Browns
Broil to Perfection
Garnish and Serve Immediately
Instead of Pecorino-Romano, try using a sharp white cheddar, Gruyère, or a mix of both for a different flavor profile.
For a 'Derby-style' Hot Brown, place a slice of country ham on the toast before adding the turkey.
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the Mornay sauce for a little heat.
If you can't find Texas toast, a thick-sliced brioche or sourdough bread makes a delicious substitute.
The combination of roasted turkey and bacon provides a substantial amount of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
Made with whole milk and Pecorino-Romano cheese, the Mornay sauce is a good source of calcium, a mineral vital for maintaining strong bones and teeth.
A single serving of Kentucky Hot Brown is quite indulgent and contains approximately 650-750 calories, depending on the thickness of the turkey and the amount of sauce used.
No, this is a rich comfort food that is high in calories, saturated fat, and sodium. It is best enjoyed as an occasional treat rather than a regular meal.
The Hot Brown was created in the 1920s by Chef Fred K. Schmidt at the historic Brown Hotel in Louisville, Kentucky. He designed it as a unique and glamorous late-night meal for guests after they finished dancing.
Yes, you can prepare the sauce up to two days in advance. Store it in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface to prevent a skin from forming. Reheat it gently on the stove, whisking until smooth, before assembling the sandwiches.
Lumpiness usually occurs if cold milk is added to the hot roux too quickly. Graininess is often caused by using pre-shredded cheese or overheating the sauce after the cheese has been added. Use freshly grated cheese and remove the sauce from the heat before stirring it in.
Thick-cut, real roasted turkey breast offers the best flavor and texture. This is a perfect recipe for using leftover Thanksgiving or Christmas turkey. Avoid using thin, pre-packaged deli turkey.