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Kentucky hot brown sandwich with two slices of bacon on a wicker placemat with a fork and a knife.
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5 from 1 vote

Kentucky Hot Brown Recipe

A southern classic, the Kentucky Hot Brown Sandwich is loaded with a cheesy sauce, bacon and slow roasted turkey.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 2 servings
Author: Kellie
Cost: $10

Equipment

  • 1 skillet
  • whisk
  • saucepan
  • chef's knife
  • cutting board

Ingredients

  • 1 tablespoon salted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups half and half
  • 1/4 cup Pecorino Romano cheese plus extra for garnish
  • 1/8 teaspoon ground nutmeg
  • Kosher Salt and pepper
  • 1 lb thick sliced roasted turkey breast
  • 4 slices Texas toast thick slices of bread, toasted with crusts trimmed
  • 4 slices of cooked bacon
  • 1 Roma tomato cut into slices
  • Parsley

Instructions

  • In a large, heavy bottomed saucepan, melt the butter and slowly whisk in the flour until a thick paste or roux forms.
  • Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Add the half and half to the pan and whisk until smooth.
  • Cook over medium heat until the mixture begins to simmer, about 2-3 minutes. Remove the sauce from the heat and slowly stir in the cheese until the sauce is smooth. Stir in the nutmeg, salt and pepper to taste.
  • For each sandwich, place one slice of toast in an oven safe dish and cover with half the turkey. Top with two slices of Roma tomato and cover with half of the sauce. Sprinkle the top with additional cheese and place under a broiler until the cheese begins to brown and bubble.
  • Remove fromn the oven and top with two pieces of crispy bacon. Sprinkle with parsley and serve immediately.

Notes

  • Toast the bread well so it stays sturdy once the sauce is added.
  • The cheese sauce should be smooth and thick enough to coat the back of a spoon before assembling the sandwiches.
  • If the sauce gets too thick, whisk in a splash of half-and-half.
  • For make-ahead prep, keep the sauce and sandwich components separate until just before serving.
  • Hot Browns are best served fresh, but leftover components can be refrigerated and reheated separately.

Nutrition

Serving: 1g | Calories: 1054kcal | Carbohydrates: 48g | Protein: 70g | Fat: 65g | Saturated Fat: 29g | Cholesterol: 246mg | Sodium: 1453mg | Potassium: 945mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1175IU | Vitamin C: 5.9mg | Calcium: 355mg | Iron: 13.9mg