If you’ve ever attended the Kentucky Derby or just wandered into a Louisville diner, chances are you’ve heard whispers—or loud praises—about the legendary Kentucky Hot Brown sandwich. But this isn’t your everyday turkey sandwich. The open-faced hot brown is smothered in a velvety Mornay sauce, layered with crispy bacon, and broiled until bubbly and golden. It’s rich, indulgent, and perfect for a cozy weekend brunch or an easy dinner recipe when you're in the mood for something hearty and unforgettable. This article brings you the ultimate version of this iconic dish, with tips to get that luscious Mornay sauce just right and some fun Kentucky-inspired twists.
Open-Faced Hot Brown Sandwich with Mornay Sauce
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Brunch, Main Course
Cuisine American
Medium saucepan For making the Mornay sauce.
Whisk Essential for achieving a smooth, lump-free sauce.
Baking sheet or oven-safe serving dishes These will be used to broil the sandwiches.
Slotted spatula Helps assemble and serve the hot brown without it falling apart.
Broiler This is key for getting the golden-bubbly finish on top. If you don’t have a broiler, a hot oven at 500°F can do in a pinch.
For the Sandwich
- 1 pound roasted turkey breast thickly sliced (leftover turkey or freshly roasted)
- 4 slices thick Texas toast or white bread, crusts trimmed
- 8 slices cooked bacon
- 2 medium tomatoes sliced
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish optional
For the Mornay Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 1/4 cups freshly shredded Gruyère cheese or Swiss cheese
- Salt and white pepper to taste
- Pinch of ground nutmeg
Optional touch
- Add a small splash of dry sherry or white wine to the sauce for depth of flavor.
Make the Mornay Sauce
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly. Gradually whisk in the milk and cream, continuing to stir until the sauce thickens—this should take about 5 minutes.
Lower the heat and stir in the Gruyère cheese. Add a pinch of nutmeg, salt, and white pepper to taste. Keep warm on low heat, stirring occasionally.
Want to spice things up? This same Mornay sauce can be used in variations of a Kentucky hot brown recipe like a hot browns recipe Kentucky casserole or even an easy hot brown recipe Kentucky fans will appreciate for weeknight meals.
Prepare the Bread and Turkey
Toast the Texas toast until golden brown. This ensures it won’t become soggy under the sauce.
Lay the toasted bread on a baking sheet. Top each slice with generous portions of turkey. Spoon a liberal amount of the Mornay sauce over each sandwich, making sure everything is covered.
Add Tomatoes and Bacon
Place two tomato slices on each sandwich. Then, lay two slices of crispy bacon diagonally over the top of the tomatoes. Sprinkle with Parmesan cheese for that irresistible golden crust.
Broil to Perfection
Place the baking sheet under the broiler until the sauce is bubbling and the top is golden brown—about 4-6 minutes. Watch closely to avoid burning.
Serve Hot
Garnish with a sprinkle of parsley and serve immediately. The result is a creamy, savory, soul-satisfying open-faced sandwich worthy of Derby Day or any day.
Perfect Pairings
The Kentucky Hot Brown is already a complete comfort food dish, but these sides and drinks elevate it to new heights:
- Beverages: Pair with a Kentucky mule for a gingery kick or a bourbon neat for that classic Southern feel.
- Sides: A light side salad with a sharp vinaigrette helps cut through the richness. Roasted asparagus or green beans are also good options.
- Soup Starter: For a full Kentucky-inspired meal, serve with a small bowl of burgoo—a slow-cooked stew that's a staple in Kentucky cuisine.
- Dessert: Finish with derby pie or a slice of bourbon-laced pecan pie to stay true to the region’s culinary heritage.
FAQs
1. What type of turkey should I use?
Roasted turkey breast works best—preferably thick-sliced from a fresh roast or leftovers. You can also use boneless turkey thighs if you prefer dark meat and a more robust flavor.
2. Can I make the Mornay sauce ahead of time?
Absolutely! You can make the sauce a day in advance and store it in the fridge. Reheat gently over low heat while stirring. If it’s too thick, just add a splash of milk to loosen it up.
3. What’s the difference between this and Kentucky hot brown sliders?
Sliders are mini versions of the sandwich, perfect for parties or game day. They often use small rolls and may include melted cheddar or a shortcut version of the Mornay sauce. They're one of the best easy dinner recipes when feeding a crowd.
4. Can this be made into a casserole?
Yes! There are many adaptations of the hot brown sandwich that turn it into a hot brown casserole. Layer sliced turkey, bread cubes, tomatoes, bacon, and pour Mornay sauce over the top. Bake until bubbly and golden.
5. How does this compare to a Kentucky fried chicken recipe?
While both dishes are rich and distinctly Southern, this hot brown focuses on creamy cheese sauce and roasted turkey rather than crispy fried chicken. But if you're feeling adventurous, try substituting turkey with slices of homemade Kentucky fried chicken for an epic twist.
