Kentucky Hot Brown

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This Kentucky Hot Brown is a classic open-faced sandwich with turkey, tomato, bacon, and a creamy Mornay sauce broiled until bubbly and golden.

A Classic Kentucky Derby Favorite

A Kentucky Hot Brown is an open-faced sandwich that originated at the Brown hotel in Louisville, Kentucky in the 1920’s. This fun sandwich quickly became a Southern classic. A Hot Brown is made with a base of sandwich bread, thick sliced turkey, fresh tomato, all topped with a creamy and delicious Mornay sauce and, of course, crispy bacon. You see this one a lot around Kentucky Derby time!

Looking down closely at an open Kentucky Hot Brown sandwich.

Frequently Asked Questions:

What is Mornay sauce?

This is that creamy, cheesy sauce poured over the sandwich. Just a fancy name for a warm cheese sauce.

What to serve with Kentucky Hot Brown?

The sandwich itself is a whole meal, but I have a few side options if you want them. To help balance it out some, I like to serve some lighter options. A crisp salad would be delicious. Some other ideas to really create a Southern spread are:
Coleslaw
Fried Green Tomatoes
Deviled Eggs
Southern Style Grits
If you want some dessert ideas, go for Kentucky Derby Pie or Kentucky Butter Cake.

How are these best served?

Hot browns are best served hot out of the oven. For a quick assembly, the mornay sauce can be prepared 1-2 days in advance and gently heated right before assembly.

Can I make sliders instead?

Sure thing, if you want to make sliders out of these instead, go for these Kentucky Hot Brown Sliders.

Can I use a different baking pan?

These can be done individually in an oven safe skillet or ramekins.

Can I make the sauce ahead of time?

The sauce can be made 1-2 days in advance and stored in the refrigerator. Reheat it gently on the stove while whisking before assembling the sandwiches.

How long do these sandwiches last?

Leftover Kentucky Hot Browns should be stored in an airtight container in the refrigerator for up to 3 days. If possible, store the components separately so the bread doesn’t become overly soggy. To reheat, place the sandwich on a baking sheet and warm it in a 350°F oven until heated through. This helps the bread stay a bit crisp and keeps the sauce creamy. The microwave can also be used for convenience, but the bread may soften more.

A skillet with a Kentucky Hot Brown inside.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

turkey– Thick sliced deli turkey breast is traditionally used for a hot brown, but thin sliced turkey, leftover roasted turkey meat, or sliced chicken can be substituted. Kentucky Hot Browns are always made with turkey but I think ham would work just fine and the flavors would still be delicious together.
tomato– I like a good beefsteak tomato. I think it holds up beautifully in a sandwich like this. You could also use a Roma tomato or your favorite varietal.
bread– most varieties of bread can be used for a hot brown. Thick sliced brioche bread was used in this recipe, but Texas toast, sourdough, or regular sandwich bread can be used. Toast the bread for added texture if desired. I do think a thicker cut bread holds up best to the toppings.
bacon– freshly cooked bacon (rather than microwaveable bacon) is going to work best here. You want it a bit crispy.
butter/flour– Equal parts butter and flour make the base or roux for the mornay sauce. Cook roux until bubbly to ensure the flour has been cooked thoroughly.
half and half– Whole milk (not 2% or skim) can be substituted if preferred. Tip: add the half and half slowly if it is cold from the refrigerator, adding it cold all at once can cause the flour and butter to seize make the mornay sauce lumpy.
cheese– Your preferred good melting white cheese can be substituted for cheddar. Swiss, Monterey Jack, Fontina, provolone, or gruyere cheeses would all make great substitutes. It is best to use freshly shredded cheese when melting, package pre-shredded cheese is coated in an anti-caking agent that can sometimes hinder melting and result give the mornay sauce a less smooth consistency (but use what is easiest for you!)
seasonings– nutmeg is a traditional addition to a bechamel or mornay sauce and really enhances the overall flavor but can be left out if they don’t have on hand or if you think you won’t like the flavor. I personally don’t taste it as a strong separate ingredient. It just adds depth of flavor.

Sandwich bread, beefsteak tomato, sliced turkey breast, cooked bacon, unsalted butter, all-purpose flour, half and half, sharp white cheddar cheese, grated parmesan cheese, salt, black pepper, and ground nutmeg.

How To Make A Kentucky Hot Brown:

Line a 10×12 or larger rimmed baking sheet with foil or parchment paper, set aside. Preheat oven broiler to high, adjust oven rack to the lowest position. In a saucepan over medium heat, melt the 4 Tablespoons of butter. Once the butter has melted, whisk in the flour until no streaks remain and blended well to create a roux. Cook roux for 3-4 minutes, stirring regularly.

Butter melting in a saucepan and half and half getting added to the mixture.

Slowly add half and half to the saucepan, whisking constantly to prevent lumping. Cook mixture until bubbly and thickened, whisking regularly, 3-5 minutes. Once the mixture has thickened, remove the saucepan from the heat. Add half of the cheddar cheese, half of the parmesan cheese, salt, pepper, and nutmeg, whisk until melted and thoroughly combined. Add the remaining half of the cheddar cheese, mix until melted and combined, remove from heat and set aside.

Cheeses and seasonings being added to a mixture in a saucepan.

Assemble the hot brown. Lay 4 slices of thick sandwich bread in a single layer on the prepared baking sheet. Divide the turkey evenly between each piece, about 3 ounces per slice. Top each with a tomato slice, or two depending on size. Pour about 1 cup mornay sauce over each sandwich, top with the remaining grated parmesan cheese. Place two slices of bacon on each sandwich.

Kentucky Hot Brown sandwiches being assembled.

Place baking sheet in oven, broil for about 2 minutes or until mornay sauce is bubbly. NOTE: When using the broiler, it is important to watch it constantly. Do not just go by time given to make sure it does not burn.