Kentucky Hot Brown Sandwich (Brown Hotel Original)
The Kentucky Hot Brown Sandwich is a legendary creation hailing from the Bluegrass State. It brings together tender turkey, crispy bacon, and a luscious Mornay sauce, all broiled to perfection. This open-faced delight has its roots in Louisville's historic Brown Hotel, where it was first served in 1926. It offers a hearty, rich flavor experience worthy of its celebrated history.
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
Storage: Keep Mornay sauce, sliced turkey, and bacon in separate airtight containers in the fridge for up to 3 days. Do not freeze the sauce — it separates on thawing.
Make-Ahead: Prepare the Mornay sauce up to 3 days ahead. Reheat gently over low heat with a splash of milk, stirring until smooth.
Substitutions: Gruyère or fontina work in place of cheddar for a more traditional French Mornay. Sourdough or thick-cut country bread can replace brioche or Texas toast.
Pro Tip: Cook the roux for a full 2–3 minutes until it smells nutty and turns pale gold before adding milk — this eliminates any raw flour taste in the finished sauce.
Serving Suggestion: Assembled sandwiches do not store well — the bread softens quickly. Always assemble and broil just before serving. Pair with a simple green salad with lemon vinaigrette to cut through the richness.
Nutrition
Serving: 1servingCalories: 518kcalCarbohydrates: 40gProtein: 44gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 121mgSodium: 1104mgPotassium: 729mgFiber: 2gSugar: 10gVitamin A: 1107IUVitamin C: 8mgCalcium: 438mgIron: 3mg
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