United States • Regional Dish • Main Course
Kentucky Hot Brown
Louisville’s legendary knife-and-fork turkey sandwich, loaded with bacon, tomato and bubbling Mornay sauce.
Instructions
- Heat the oven broiler and set a rack about 6 inches from the heat. Line a baking sheet with foil or use individual broiler-safe dishes.
- Cook the bacon in a skillet until crisp. Transfer to a paper towel-lined plate and set aside.
- Toast the bread until firm and lightly golden. The toast needs some backbone here. Soggy bread would be a culinary misdemeanor.
- Make the Mornay sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture smells lightly nutty but has not browned.
- Slowly whisk in the warm milk, followed by the cream. Cook for 4 to 6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low. Stir in the grated cheese, salt, nutmeg and black pepper. Taste and adjust the seasoning. The sauce should be rich, smooth and savory.
- Place the toast on the prepared baking sheet or in broiler-safe dishes. Divide the turkey over the toast, then add tomato slices.
- Spoon the Mornay sauce generously over each sandwich. Sprinkle with a little extra grated cheese.
- Broil for 2 to 4 minutes, watching closely, until the sauce bubbles and turns golden in spots.
- Top each Hot Brown with 2 slices of bacon, a little parsley, paprika if using, and more black pepper. Serve hot with a knife and fork.
Cultural Context
The Kentucky Hot Brown is closely tied to The Brown Hotel in Louisville, where it was created in the 1920s for late-night guests looking for something more memorable than ham and eggs. The dish became a local signature: an open-faced turkey sandwich dressed with Mornay sauce and bacon, then browned under the broiler. It remains one of Kentucky’s best-known regional dishes, especially around Derby season, though it deserves a spot at the table any time roast turkey and cheese sauce sound like a plan.
Fun Fact
The Hot Brown is technically a sandwich, but only in the same way lasagna is technically pasta. This is a fork-and-knife operation.
Cook’s Tip
Roasted turkey breast gives the best texture, but good-quality deli turkey works when time is short. Pecorino Romano adds a sharper, saltier bite, while Parmesan gives the sauce a milder finish. Thick white bread, Texas toast or brioche-style sandwich bread all work, as long as the slices are toasted firmly before assembly. For a lighter version, skip the cream and use all whole milk, though the sauce will be less plush.
Trivia
What sauce gives a Kentucky Hot Brown its creamy, broiled topping? Answer: Mornay sauce, a cheese-enriched white sauce.
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