kentucky hot brown sandwich recipe

Written ByJenny Smyth Posted on
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The Best kentucky hot brown sandwich recipe

I’m so excited to share with you my favorite Kentucky Hot Brown sandwich recipe. This iconic dish originated at the Brown Hotel in Louisville, Kentucky, where it was created in the 1920s as a late-night snack for hunters returning from the fields. The original recipe consisted of turkey, bacon, tomato, and Mornay sauce served on toasted bread.

Over the years, this recipe has been tweaked and perfected by countless cooks, but I’m sharing with you my version that’s sure to become a family favorite. The first time I made this sandwich, I was blown away by the combination of flavors and textures. The crispy bacon, the gooey cheese, and the savory turkey all come together to create a truly satisfying meal.

And let’s not forget the best part – it’s incredibly easy to make! Just layer all the ingredients between two slices of toasted bread and voila – you have a delicious meal that’s perfect for any occasion. As a busy mom of three, I appreciate that this recipe is quick to make and can be easily customized to suit my family’s tastes.

My kids love helping me assemble the sandwiches, and they’re always excited to see what new toppings we’ll add each time. One of the things I love about this recipe is that it’s not just a one-trick pony. It’s perfect for a quick lunch or dinner, but it’s also a great addition to any gathering or party.

Whether you’re hosting a holiday feast or just need something easy for a weeknight dinner, this Kentucky Hot Brown sandwich is sure to please.

Kentucky Hot Brown Sandwich

4.7 from 1174 votes

The Kentucky Hot Brown is an open-faced sandwich featuring sliced turkey and crispy bacon, all smothered in a rich Mornay sauce and baked until bubbly. It is a classic dish from the Brown Hotel in Louisville, Kentucky.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Mornay Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper

For the Sandwiches

8 slices thick-cut bacon
8 slices white bread, crusts removed
1 pound sliced roasted turkey breast
2 Roma tomatoes, sliced into 8 rounds total
1/4 cup grated Parmesan cheese for topping
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 400 degrees Fahrenheit.
2Line a baking sheet with parchment paper.
3Cook the bacon in a large skillet over medium heat until crispy, about 8 to 10 minutes, turning once.
4Transfer to a paper towel-lined plate to drain, then crumble into pieces.
5Melt the butter in a medium saucepan over medium heat.
6Whisk in the flour and cook for 1 minute until the mixture is golden and bubbling.
7Gradually whisk in the milk, stirring constantly until the sauce thickens and comes to a simmer, about 3 to 5 minutes.
8Remove from heat and stir in the Parmesan, Gruyere, salt, black pepper, and cayenne until smooth.
9Place the bread slices on the prepared baking sheet and toast in the oven for 5 minutes until lightly golden.
10Remove and set aside.
11Arrange two toasted bread slices in each oven-safe dish or place all slices in a single layer in the baking dish.
12Divide the turkey evenly over the bread, then top with two tomato slices per serving.
13Pour the Mornay sauce over the turkey and tomatoes, covering completely.
14Sprinkle the crumbled bacon and remaining Parmesan cheese on top.
15Bake for 10 to 15 minutes until the sauce is bubbly and the top is lightly browned.
16Garnish with chopped parsley and serve hot.

🔧Equipment

Large skillet
Medium saucepan
Whisk
Baking sheet
Oven-safe individual dishes or a 9×13 inch baking dish
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 35g💛Saturated Fat: 15g❤️Cholesterol: 120mg🧂Sodium: 1400mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 40g

📝Notes

For a lighter version, use low-fat milk and reduce the cheese. The Mornay sauce can be made a day ahead and refrigerated; reheat gently before assembling.

Watch Video Of How Kentucky Hot Brown Sandwich Works

Storing leftovers is simple. Place any uneaten sandwiches in an airtight container and keep them in the fridge for up to three days. To reheat, I put them back under the broiler for a few minutes until the sauce is bubbly and the bread crisps up again.

You can also use a toaster oven if you have one. I avoid the microwave because it makes the bread soggy. For serving, I like to cut the sandwich into quarters and arrange them on a platter with a side of pickled okra or roasted tomatoes.

This makes a great appetizer for parties or a fun dinner for the family. The Kentucky Hot Brown is always a good idea because it is hearty, comforting, and easy to customize. Whether you are feeding a crowd or just your own household, this sandwich brings everyone to the table with smiles.

❓ Frequently Asked Questions About Kentucky Hot Brown Sandwich

Q: What is the history behind the Kentucky Hot Brown sandwich?

The Kentucky Hot Brown sandwich has its roots in the 1920s at the Brown Hotel in Louisville, Kentucky. According to legend, chef Fred K. Schmidt created this dish as a late-night snack for hunters returning from the fields.

Q: What are some key ingredients in this recipe?

The key ingredients in this Kentucky Hot Brown sandwich are turkey breast, bacon, tomato, Mornay sauce (a white sauce made with cheese and cream), and toasted bread.

Q: Can I customize this recipe to suit my tastes?

This recipe is highly customizable – feel free to add your favorite toppings or try different types of meat or cheese.

Q: Is this recipe suitable for vegetarians?

No – this recipe includes turkey breast and bacon.

Q: How do I store leftover sandwiches?

You can store leftover sandwiches in an airtight container in the refrigerator for up to 3 days.

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