introduction
The Kentucky Hot Brown is a warm, open-faced sandwich from Louisville. It uses toast, turkey, ham, a rich cheese sauce, tomato, and crispy bacon. This dish is simple to make at home and fills the plate with comfort. If you want a sweet dessert after, try a banana pudding brownies recipe.
why make this recipe
- It cooks quickly and feeds a small group.
- It uses leftover turkey or deli meat.
- It offers rich flavors with simple steps.
- It makes a cozy main dish for dinner.
how to make Kentucky Hot Brown
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment.
- Make the Mornay sauce on the stove. Melt butter, whisk in flour, then add milk and cook until thick. Stir in shredded sharp Cheddar and Worcestershire sauce. Keep the sauce smooth and warm.
- Toast the bread slices until light golden. Place each toast on the baking sheet.
- Layer two slices of turkey and one slice of ham on each toast. If meats are moist, pat dry on paper towel first.
- Spoon the warm Mornay sauce over the meat and toast. Top with ripe tomato slices that have been patted dry.
- Return the pan to the oven and bake until the sauce bubbles and cheese melts. Remove and top with crispy bacon slices before serving.
Ingredients :
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (at room temperature or warmed)
- 2 cups shredded sharp Cheddar cheese
- 1/2 teaspoon Worcestershire sauce
- 4 slices bread (toasted (sourdough works well))
- 8 slices cooked turkey breast (placed on paper towel to dry, if needed)
- 4 slices baked ham (placed on paper towel to dry, if needed)
- 8 ripe tomato slices ( placed on paper towel to soak up excess moisture)
- 8 slices crispy bacon
Directions :
- Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper (a quarter-sheet pan works well).
- Mornay Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in warmed milk until smooth. Cook until thick. Remove from heat and stir in shredded Cheddar and Worcestershire sauce. Adjust salt if needed.
- Sandwiches: Toast the bread. Place turkey and ham on each toast. Spoon Mornay sauce over the top. Add tomato slices. Bake until sauce bubbles and cheese melts, about 8–12 minutes. Top with crispy bacon before serving.
how to serve Kentucky Hot Brown
Serve each sandwich hot from the oven. Place on plates with a simple green salad or roasted vegetables. A wedge of lemon is optional for those who like a little bright flavor with the tomato.
how to store Kentucky Hot Brown
Cool leftovers to room temperature, then cover and place in the fridge for up to 2 days. To reheat, use the oven at 350°F until warmed through and the sauce bubbles. Avoid microwaving if you want to keep the sauce texture.
tips to make Kentucky Hot Brown
- Pat tomatoes, turkey, and ham dry on paper towel to avoid a soggy sandwich.
- Warm the milk before adding to the roux to prevent lumps.
- Use shredded real cheese for a smoother sauce.
- Add bacon after baking for best crispness.
- Use sourdough or sturdy bread so it holds the sauce.
variation (if any)
- Swap sharp Cheddar for Swiss or Gruyère for a milder, nutty Mornay.
- Make it all-turkey or all-ham if preferred.
- Add a pinch of nutmeg or Dijon mustard to the sauce for extra flavor.
- For a lighter option, skip the ham and use a lower-fat milk and less cheese.
FAQs
Q: What is a Hot Brown?
A: It is an open-faced sandwich with turkey, ham, cheese sauce, tomato, and bacon. It started in Kentucky.
Q: Can I make the sauce ahead of time?
A: Yes. Cool the sauce, cover, and refrigerate for up to 2 days. Reheat gently and whisk before using.
Q: Can I use leftover turkey?
A: Yes. Leftover cooked turkey works very well. Pat it dry to remove extra moisture.
Q: Can I freeze a Hot Brown?
A: Freezing is not ideal. The sauce and tomato lose texture when frozen. You can freeze cooked turkey or sauce alone, but thaw and reheat carefully.
Q: How do I reheat without drying the sandwich?
A: Reheat in a 350°F oven until warm. Cover loosely with foil to keep moisture, then remove foil at the end to let the top gently brown.
Kentucky Hot Brown
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A warm, open-faced sandwich featuring turkey, ham, a rich cheese sauce, tomatoes, and crispy bacon.
Ingredients
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (at room temperature or warmed)
- 2 cups shredded sharp Cheddar cheese
- 1/2 teaspoon Worcestershire sauce
- 4 slices bread (sourdough, toasted)
- 8 slices cooked turkey breast
- 4 slices baked ham
- 8 ripe tomato slices
- 8 slices crispy bacon
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment.
- Make the Mornay sauce by melting butter, whisking in flour, adding warm milk, and cooking until thick. Stir in shredded Cheddar and Worcestershire.
- Toast the bread slices until light golden and place each on the baking sheet.
- Layer turkey and ham on each toast, patting dry if moist.
- Spoon the warm Mornay sauce over the meat and toast, then top with patted-dry tomato slices.
- Return the pan to the oven and bake until the sauce bubbles and cheese melts, about 8–12 minutes. Remove and top with crispy bacon before serving.
Notes
For best results, pat dry meats and tomatoes to prevent sogginess. Use warm milk to avoid lumps in the sauce.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
