Best Recipes in the United States


Kentucky Hot Brown Recipe

The open-faced turkey sandwich known as the Kentucky Hot Brown, which is topped with bacon and Mornay sauce and baked until the bread is crisp and the cheese sauce has browned, is not actually named after the colour of the final product. It was developed in the 1920s at the Brown Hotel in Louisville, Kentucky. Slices of leftover roasted turkey are just as delicious in these sandwiches as the freshly made roasted turkey breast.

Level: Easy        Prep: 15 min ·         Cook: 1 hr 15 min
Total: 1 hr 30 min Yield: 4 open-faced sandwiches


  1. For the turkey: Set the oven to 350 degrees Fahrenheit. Over the entire turkey breast, liberally salt and pepper it after drizzling it with olive oil. Place on a roasting pan, and roast for 50 minutes, or until it starts to brown. Increase the heat to 400 degrees F and continue roasting for an additional 15 minutes, or until the skin is golden and crispy and an instant-read thermometer inserted into the centre of the breast registers 165 degrees F. After cooling, take the turkey out of the oven. Slices should be 1/4 inch thick.
  2. For the mornay sauce: The roux will be a light gold colour after 5 minutes of constant whisking of the butter and flour over medium heat. Add the milk after turning the heat up to medium-high. About five minutes of whisking should thicken the sauce. Add salt and pepper to taste. Add the Cheddar, Pecorino, and nutmeg after turning off the heat.
  3. For the sandwich: Set the broiler to high. Place the bread in a big pan and assemble the heated brown. Over the top, distribute the sliced turkey. Add the tomatoes, Mornay sauce, and Pecorino to the layer. Place the pan under the broiler for about 5 minutes, or until the sauce is golden brown. Place on a platter, top with the bacon, then sprinkle with the paprika and parsley.



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


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

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