The Kentucky Hot Brown - an open-faced turkey sandwich topped with bacon and Mornay sauce and then baked until the bread is crispy and the cheesy sauce browns - is not actually named after the finished product's coloring. It was created at the Brown Hotel in Louisville, Kentucky in the 1920's.You don't need to make a special roasted turkey breast for these sandwiches; slices of leftover roasted turkey are equally as scrumptious.
Recipe courtesy of Santos Loo
Print
Kentucky Hot Browns
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
4 open-faced sandwiches
Level:
Easy
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
4 open-faced sandwiches
Level:
Easy

Ingredients

Turkey: 
  • One 2-pound boneless turkey breast half, skin-on
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
Mornay Sauce:
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 cup shredded sharp yellow Cheddar
  • 1/2 cup grated pecorino
  • Pinch freshly grated nutmeg
  • 1/4 cup grated pecorino
Sandwich:
  • Four 3/4-inch-thick slices white bread, toasted
  • 2 large tomatoes, sliced
  • Pinch sweet paprika
  • 1 tablespoon chopped fresh parsley
  • 8 slices cooked bacon

Directions

For the turkey: Preheat the oven to 350 degrees F. Drizzle with the olive oil and sprinkle generously with salt and pepper over the whole turkey breast. Place on a roasting pan and cook until it begins to brown, about 50 minutes. Raise the temperature to 400 degrees F and roast until the skin is golden brown and crispy and an instant-read thermometer inserted into the middle of the breast reads 165 degrees F, about 15 minutes more. Remove the turkey from the oven and let cool. Cut into 1/4-inch-thick slices. 

For the mornay sauce: Cook the butter and flour over medium heat in a pot, stirring continuously for 5 minutes; the roux will be pale gold in color. Raise the heat to medium-high and add the milk. Whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. Remove the pot from the heat and stir in the Cheddar, pecorino and nutmeg. 

For the sandwich: Preheat the broiler. Assemble the hot brown by laying the toast down in a large pan. Divide the sliced turkey over the top. Layer with the tomatoes, mornay sauce and pecorino. Place the pan under the broiler until the sauce is golden brown, about 5 minutes. Transfer to a plate and sprinkle with the paprika and parsley and top with the bacon.

More from:

50 State Foods

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Unwrapped

8pm | 7c

Cake Wars

9pm | 8c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Unwrapped

12am | 11c

Cake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here