The Kentucky Hot Brown is an open-faced sandwich built from thick bread, sliced roasted turkey, fresh tomato, and a cheesy Mornay sauce, all finished under the broiler until bubbling and golden. It takes about 50 minutes start to finish and feeds four people well. If you have leftover roast turkey sitting in the fridge, this is one of the best things you can do with it.
Substitutions that actually work
- Bread: Brioche or Texas toast are called for because they’re thick enough to hold the sauce without going soggy. A sturdy sourdough works just as well. Regular sandwich bread will collapse — skip it.
- Turkey: Store-bought rotisserie chicken or leftover roast chicken slices in cleanly and tastes great here. Slice it thick so it doesn’t dry out under the broiler.
- Whole milk: 2% milk works fine for the Mornay sauce. Avoid skim — the sauce will be thin and won’t hold together properly.
- Cheddar: Gruyère melts even more smoothly than cheddar and pairs well with the nutmeg. Use whatever sharp, good-melting cheese you have on hand.
What makes this version work
Two things matter most here. First, the roux needs a full 2–3 minutes of cooking before the milk goes in. Rushing this step leaves a raw flour taste in the finished sauce — you’ll notice it immediately. Cook it until it smells slightly nutty and turns a pale gold. Second, covering the bread completely with Mornay sauce before broiling isn’t just for looks. Any exposed bread will burn dry under the broiler while the rest of the sandwich is still coming together. Spread the sauce all the way to the edges, every time. Skip the extra Parmesan sprinkle on top — it doesn’t add enough to justify another dish of grated cheese.
Troubleshooting
- Sauce is lumpy: The milk was added too cold or too fast. Next time, warm the milk first and add it in a slow, steady stream while whisking constantly. If it’s already lumpy, strain it through a fine mesh sieve before adding the cheese.
- Bread is soggy at the bottom: The bread slices were too thin or the sauce was spread on too early. Assemble right before broiling, not ahead of time.
- Cheese sauce breaks and looks greasy: The heat was too high when the cheese went in. Pull the pan off the burner entirely, then stir in the cheese off the heat — residual warmth is enough to melt it smoothly.
- Tomatoes release too much water: Thick-sliced tomatoes can pool liquid on the sandwich during broiling. Pat the slices dry with a paper towel before placing them on top.
- Bacon goes soft under the broiler: This is why the recipe adds bacon after broiling, not before. If yours ended up on the sandwich during cooking, crisp it again in a dry pan for 60 seconds before serving.
Storage and reheating
The Mornay sauce keeps well on its own in an airtight container in the fridge for up to 3 days — store it separately from the bread and turkey if you’re planning ahead. Assembled and broiled sandwiches don’t hold up well; the bread softens quickly. Instead, keep the components apart: sliced turkey lasts 3–4 days refrigerated, and the sauce reheats gently in a small saucepan over low heat with a splash of milk stirred in to loosen it back up. The sauce doesn’t freeze well — it tends to separate on thawing. If you’re working through a larger batch of leftover turkey, the sauce takes less than 10 minutes to make fresh, so it’s worth doing that rather than freezing it.
Kentucky Hot Brown Sandwich (Brown Hotel Original)
Equipment
- Large rimmed baking sheet
- Medium saucepan (2-3 quart)
- Whisk
- Cheese grater or Microplane
- Oven-safe wire rack (optional, elevates bread for crispier base)
Ingredients
- 8 slices thick-cut white bread preferably brioche or Texas toast
- 2 tbsp unsalted butter 30g
- ¼ cup all-purpose flour 30g
- 2 cups whole milk warmed, 480ml
- ½ cup sharp cheddar cheese freshly grated, 60g
- ¼ cup Parmesan cheese freshly grated, 25g
- ½ tsp salt to taste
- ¼ tsp nutmeg freshly grated
- 18 oz roasted turkey breast sliced 1/4-inch thick, about 500g
- 8 slices bacon
- 2 medium tomatoes sliced 1/4-inch (6mm) thick
Instructions
- Position an oven rack 6 inches (15cm) below the broiler element. Preheat the broiler to high (or 260°C / 500°F if your broiler has a temperature setting).
- Melt butter in a saucepan over medium heat, then whisk in the flour. Cook for 2–3 minutes until the mixture is golden brown and smells nutty.2 tbsp unsalted butter, 1/4 cup all-purpose flour
- Gradually whisk in warm milk, ensuring the sauce remains smooth. Cook until it thickens, about 4–5 minutes.2 cups whole milk
- Stir in the cheddar and Parmesan cheese, followed by salt and nutmeg. Allow the cheese to melt completely.1/2 cup sharp cheddar cheese, 1/4 cup Parmesan cheese, 1/2 tsp salt, 1/4 tsp nutmeg
- While the Mornay sauce is cooking, lay the bacon strips on a separate baking sheet and cook under the broiler for 3–4 minutes per side until crispy (or pan-fry over medium heat for 4–5 minutes per side). Drain on kitchen paper.8 slices bacon
- Toast the bread slices under the broiler for 1–2 minutes per side until lightly golden. Arrange 2 slices per person on the baking sheet. Top each slice generously with turkey, then cover evenly with Mornay sauce, spreading it all the way to the edges so no bread is exposed.8 slices thick-cut white bread, 18 oz roasted turkey breast
- Place tomatoes on top and sprinkle with additional Parmesan cheese if desired. Broil for 5–7 minutes or until bubbling and slightly golden.2 medium tomatoes
- Place two bacon slices in a cross pattern on top of each finished sandwich just before serving.8 slices bacon
Notes
Nutrition
Frequently asked questions
Can I make the Mornay sauce ahead of time?
Yes — make it up to 3 days ahead and store it in the fridge. Reheat it slowly in a saucepan over low heat, adding a small splash of milk and stirring until it’s smooth again before assembling the sandwiches.
Do I need a broiler, or can I use a regular oven?
A broiler gives you the best result because the direct top heat bubbles and browns the sauce quickly without drying out the turkey underneath. If you only have a conventional oven, crank it to 230°C (450°F) and bake on the top rack for 8–10 minutes, watching closely.
Can I use deli turkey instead of roasted turkey breast?
You can, but thick-sliced deli turkey tends to be wetter and saltier than roasted turkey, which affects both the texture and the seasoning of the finished dish. If that’s what you have, layer it generously and taste your Mornay sauce before adding any extra salt.
How do I know when the sandwiches are done under the broiler?
Look for the sauce to be actively bubbling across the whole surface and showing patches of light golden-brown — that usually takes 5–7 minutes. Don’t walk away; broilers vary a lot and the difference between golden and burnt is about 90 seconds.
Try these next
- Hearty Shepherd’s Pie
- Creamy New England Clam Chowder
- Sweet Corn Chowder
- Homemade Classic Cranberry Sauce
