why make this recipe
Kentucky Hot Brown is a warm, creamy, and filling sandwich. It uses simple ingredients and gives a rich, comforting taste. It works for a cozy dinner or a special brunch.
introduction
This dish started in Louisville and it mixes turkey, toast, a cheese sauce, and bacon. It cooks fast under a broiler and makes a nice brown top. If you like rich Southern treats, try this banana pudding brownies recipe for a sweet finish.
how to make Kentucky Hot Brown
- Preheat the broiler so it is very hot before you start.
- Toast the bread until it is golden and a bit firm.
- Put the square toast in the center of a parchment-lined pan. Place the triangle toasts on each side.
- Add four ounces of sliced turkey on the center toast.
- Spoon warm mornay sauce over the turkey so it is fully covered.
- Sprinkle grated Parmigiano Reggiano over the sauce.
- Broil on the middle rack for 4–5 minutes until the sauce bubbles and turns lightly brown.
- Remove from oven and add two roasted tomato slices on top.
- Lay two bacon strips in a crisscross pattern over the tomato.
- Finish with more grated cheese, a light dusting of paprika, and chopped parsley.
- Repeat these steps for each sandwich.
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)
Directions :
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., 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., Scatter two tablespoons of grated Parmigiano Reggiano evenly over the sauce., 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.
how to serve Kentucky Hot Brown
Serve hot right after you finish broiling. Put the toast on a plate so the sauce stays on top. A small green salad or simple vegetables make a good side.
how to store Kentucky Hot Brown
Store leftover components separately. Keep turkey and sauce in sealed containers in the fridge for 3–4 days. Do not store assembled sandwiches with sauce and bacon on top; they get soggy. Reheat sauce gently on low heat and warm the toast and turkey in the oven before serving.
tips to make Kentucky Hot Brown
- Use thick-cut bread so it holds the sauce.
- Keep the mornay sauce warm and smooth before you spoon it.
- Watch the broiler closely; the sauce can brown fast.
- Crisp the bacon well so it stays crunchy on top.
- Use fresh grated Parmigiano for best melting and flavor.
variation (if any)
- Swap turkey for roast chicken if you like.
- Use Gruyère or sharp cheddar in the mornay for a different taste.
- Add a slice of ham under the turkey for extra salt and meat.
- Make smaller open-faced versions to serve as appetizers.
FAQs
Q: Can I make the mornay sauce ahead of time?
A: Yes. Make it and keep it warm on very low heat or reheat gently before using.
Q: Can I bake instead of broil?
A: You can bake at 425°F until bubbly, but broil gives the best browned top.
Q: How do I prevent soggy toast?
A: Toast the bread well and keep sauce warm. Assemble and broil right before serving.
Q: Can I freeze components?
A: Freeze cooked turkey slices in a sealed bag. Freeze sauce only if you plan to use it in a short time; thaw and whisk before reheating.
Q: Is this dish spicy?
A: No. It is rich and savory. You can add a pinch of cayenne if you want heat.
Kentucky Hot Brown
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Broiling
- Cuisine: Southern
- Diet: None
Description
A warm, creamy, and filling Southern sandwich featuring turkey, toast, mornay sauce, and bacon.
Ingredients
- 8 slices thick-cut white bread
- 1 pound roasted turkey breast, thickly sliced
- 1 batch mornay sauce, prepared and kept warm
- ½ cup Parmigiano Reggiano cheese, finely grated
- 8 slices oven-roasted tomatoes
- 8 slices bacon, cooked until crisp
- Paprika, used lightly
- Fresh parsley, chopped finely
Instructions
- Preheat the broiler so it is very hot before you start.
- Toast the bread until it is golden and a bit firm.
- Put the square toast in the center of a parchment-lined pan. Place the triangle toasts on each side.
- Add four ounces of sliced turkey on the center toast.
- Spoon warm mornay sauce over the turkey so it is fully covered.
- Sprinkle grated Parmigiano Reggiano over the sauce.
- Broil on the middle rack for 4–5 minutes until the sauce bubbles and turns lightly brown.
- Remove from oven and add two roasted tomato slices on top.
- Lay two bacon strips in a crisscross pattern over the tomato.
- Finish with more grated cheese, a light dusting of paprika, and chopped parsley.
- Repeat these steps for each sandwich.
Notes
Serve hot right after broiling with a small green salad or simple vegetables on the side. Store leftover components separately to maintain texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 525
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
