The Kentucky Hot Brown is the best sandwich you’ll ever eat with a knife and fork. This epic open-faced delight is made with thick slices of bread, turkey, bacon, tomato and cheese, all bathed in a rich sauce (and rich history) that is simply irresistible.
History of the Kentucky Hot Brown
The Hot Brown was created in 1926 at the Brown Hotel in Louisville, Kentucky. At that time, the hotel would draw over 1,200 guests every night to its evening dinner dance. Inevitably, these late-night revelers would begin to feel peckish after hours of dancing, and the crowds would make their way to the hotel restaurant for a bite to eat.
Chef Fred K. Schmidt wanted to offer the guests something more glamorous than ham and eggs, so he set out to create a unique dish to please their palates. The substantial and hearty Hot Brown was born! It quickly became the hotel’s signature dish and has come to represent Louisville and the Kentucky Derby.
To this day, it is still served at the hotel and appears on Derby party menus everywhere. The restaurant serves the Hot Brown in a traditional pan, which happens to be available in the hotel gift shop.
What’s in a Kentucky Hot Brown?
A true Kentucky Hot Brown begins with thick slices of Texas toast. They’re placed in an oven-safe pan along with sliced plum tomatoes and thick slices of roast turkey breast. Everything is drenched in a rich Mornay sauce. It’s warmed to bubbly perfection in the oven and then topped with two slices of crisped bacon, a dusting of paprika and a sprinkle of fresh parsley.
Other variations on the original Hot Brown recipe might use sourdough bread or Monterey Jack cheese. Some add bread crumbs, omit the bacon or add mushrooms. There are riffs on the Hot Brown that turn it into a casserole, eggs Benedict, sliders, pasta or even hot dogs. It seems the possibilities are endless!
Kentucky Hot Brown Ingredients
- Unsalted butter
- All-purpose flour
- Salt
- Pepper
- Ground nutmeg
- Heavy whipping cream
- Whole milk
- Pecorino Romano cheese
- Texas toast
- Tomatoes
- Thickly sliced cooked turkey breast
- Cooked bacon strips
- Chopped fresh parsley
- Paprika
Directions
Step 1: Make the Mornay sauce
In a 2-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste, or roux. Continue to cook the roux for 2 minutes over medium-low heat, stirring frequently. Slowly whisk the heavy cream and whole milk into the roux, about 1/4 cup at a time until incorporated. Stir and cook over medium heat until the cream begins to simmer, two to three minutes.
Remove the sauce from the heat and slowly whisk in 1/2 cup of the Romano cheese until the Mornay sauce is smooth. Add a pinch of nutmeg, and season with salt and pepper to taste. Set the sauce aside.
Step 2: Assemble
Preheat the oven to 350°F. Place two oven-safe dishes on your work surface. For each Hot Brown, place a slice of toast with the crusts cut off in the center of each dish. Cut the remaining two slices of toast in half corner-to-corner to make two triangles. Place the two triangles on either side of the whole piece of toast. Top each dish with 7 ounces of turkey. Take the two halves of plum tomato and set them in each dish. Pour the prepared Mornay sauce over the turkey, bread and tomatoes. You will use half of the sauce for each dish.
Step 3: Bake
Place the dishes in the oven and cook until they begin to brown and bubble, about 10 to 15 minutes. Remove from the oven, then cross two pieces of crispy bacon on top and sprinkle with the remaining 1 tablespoon of Romano cheese, paprika and parsley. Serve immediately.
Kentucky Hot Brown Tips
Do I need to use Texas toast for a Hot Brown?
While Texas toast is the classic choice, thick slices of any hearty bread will work. Try this recipe with sourdough, ciabatta or even day-old sandwich bread.
What other kinds of cheese can I use?
Freshly grated Parmesan cheese can be used in place of the Romano cheese. You can also try shredded Monterey Jack cheese or Swiss cheese.
How can I make Hot Browns for a crowd?
Instead of making individual Hot Browns in a single-serving oven-safe dish, make them side by side on a rimmed baking sheet. This way, you can bake several sandwiches at the same time and then transfer them to individual plates to serve. If you use this method, place the tomato slices and turkey directly over the bread slices and use caution when pouring the Mornay sauce. Make sure it won’t overflow from the baking sheet in the oven. You can also make mini Hot Browns!
