Kentucky Hot Brown

A warm, open-faced sandwich from Kentucky that layers turkey, ham, cheese sauce, tomato, and bacon.

introduction

The Kentucky Hot Brown is a rich, hot sandwich made in one dish. It has toasted bread, turkey and ham, a cheesy Mornay sauce, tomato, and crispy bacon. If you like rich open-faced sandwiches, you might also enjoy a brown sugar bacon little smokies recipe as a salty-sweet side or snack.

why make this recipe

• It is fast to build and bakes in one pan.
• It uses simple pantry items and leftover turkey well.
• It is warm, filling, and a comfort-food classic.

how to make Kentucky Hot Brown

Make the cheese sauce first, toast the bread, layer meat, spoon sauce over each slice, add tomato, bake until the sauce bubbles and the cheese melts, then top with bacon. Work in this order so the sauce stays smooth and the bread stays crisp.

Ingredients :

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (at room temperature or warmed)
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon Worcestershire sauce
• 4 slices bread (toasted (sourdough works well))
• 8 slices cooked turkey breast (placed on paper towel to dry, if needed)
• 4 slices baked ham (placed on paper towel to dry, if needed)
• 8 ripe tomato slices (placed on paper towel to soak up excess moisture)
• 8 slices crispy bacon

Directions :

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment.
2. For the Mornay sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in warmed milk until smooth, then cook until thick. Remove from heat and stir in shredded Cheddar and Worcestershire sauce.
3. For the sandwiches: Toast the bread. Layer turkey and ham on each toast. Spoon Mornay sauce over the top, add tomato slices, and bake until sauce bubbles and cheese melts, about 8–12 minutes.
4. Top with crispy bacon before serving. Serve hot with salad or roasted vegetables.

how to serve Kentucky Hot Brown

Serve hot from the oven so the sauce is bubbly and the bacon is crisp. Put the sandwich on a plate with a green salad, roasted vegetables, or simple fries. Slice in half if you want smaller portions.

how to store Kentucky Hot Brown

• Store cooled leftovers in an airtight container in the fridge for up to 2 days.
• The sauce will thicken in the fridge. Reheat gently in the oven at 350°F (175°C) until warm, or cover and microwave in short bursts, stirring between bursts.
• Do not freeze once assembled; the tomatoes and sauce change texture after freezing.

tips to make Kentucky Hot Brown

• Warm the milk slightly before adding to the roux to avoid lumps.
• Dry the turkey, ham, and tomato on paper towel so the sandwich does not get soggy.
• Use sharp Cheddar for flavor, or mix in a bit of Gruyère for a classic Mornay note.
• Toast the bread well so it holds up under the sauce.
• Watch the oven closely so the sauce bubbles but does not burn.

variation (if any)

• Use only turkey or only ham if you prefer one meat.
• Swap Cheddar for Gruyère or Swiss for a nuttier sauce.
• Add a pinch of nutmeg to the sauce for warmth.
• Top with a thin layer of Dijon mustard under the meat for a tangy kick.

FAQs

Q: Can I use low-fat milk?
A: Yes, but the sauce will be thinner and less rich. Cook a little longer to thicken.

Q: Can I make the sauce ahead?
A: Yes. Cool and store the sauce in the fridge for one day. Reheat gently and whisk before using.

Q: How do I keep the bread from getting soggy?
A: Toast the bread well and dry the meat and tomato on paper towels. Serve soon after baking.

Q: Can I make this for a crowd?
A: Yes. Arrange sandwiches on baking sheets and bake in batches or use multiple pans in the oven.

Q: Can I broil to brown the top?
A: Yes. Use the broiler for a minute or two at the end to brown the cheese, watching closely to avoid burning.

Kentucky Hot Brown

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: None

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Description

A warm, open-faced sandwich from Kentucky that layers turkey, ham, cheese sauce, tomato, and bacon.

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Ingredients

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• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk (at room temperature or warmed)
• 2 cups shredded sharp Cheddar cheese
• 1/2 teaspoon Worcestershire sauce
• 4 slices bread (toasted, sourdough works well)
• 8 slices cooked turkey breast
• 4 slices baked ham
• 8 ripe tomato slices
• 8 slices crispy bacon

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Instructions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with foil or parchment.
2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
3. Slowly whisk in warmed milk until smooth, then cook until thick.
4. Remove from heat and stir in shredded Cheddar and Worcestershire sauce.
5. Toast the bread. Layer turkey and ham on each toast.
6. Spoon Mornay sauce over the top, add tomato slices, and bake until sauce bubbles and cheese melts, about 8–12 minutes.
7. Top with crispy bacon before serving. Serve hot with salad or roasted vegetables.

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Notes

Store cooled leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 500
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg