Introduction & Background
The Kentucky Hot Brown is a classic open‑faced sandwich, invented in the 1920s at the Brown Hotel in Louisville, Kentucky, by chef Fred K. Schmidt.
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It was originally designed as a late‑night “knife‑and‑fork sandwich” to serve guests who wanted something more elegant than ham and eggs after dinner dances.
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The canonical version includes thick toast (often Texas toast), sliced roast turkey, possibly tomato halves, a rich Mornay sauce (i.e. a cheese‑enriched béchamel), crisp bacon strips, and a final broil to get the sauce bubbly and browned.
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Over time, chefs have introduced variations—some add mushrooms, ham, pimento, or use different cheeses.
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But for our version we’ll aim to stay fairly classic while also giving you options.
A few key things that define a great Hot Brown:
The toast should remain crisp (not soggy), so you want to manage moisture.
The sauce must be rich, cheesy, smooth, and not too thin or too thick.
The broil step is essential to get the cheese bubbling and golden.
The turkey should be good quality (not thin deli slices, ideally roasted).
The bacon needs to be crisp and placed in a decorative cross or “X” for presentation.
Alright—let’s dive into the ingredients and method.
Ingredients (for about 4 servings / 4 sandwiches)
Below is a baseline. You can scale up or down.
Main components
4 slices thick white bread (Texas toast style, ~1-inch thick). You may trim crusts if desired.
~14 oz (≈ 400 g) roasted turkey breast, thickly sliced (about 3½ oz or ~100 g per sandwich)
4 slices of bacon (thick cut preferred)
2 Roma tomatoes (or similar firm tomato) — to be halved or sliced
Paprika (for garnish)
Fresh parsley or chives, chopped (for garnish)
For the Mornay (cheese) sauce
1½ tablespoons (≈ 21 g) unsalted (or salted) butter
1½ tablespoons (≈ 15 g) all-purpose flour
1½ cups heavy cream (or a mixture of cream + milk; heavy cream gives richness)
¼ cup grated Pecorino Romano cheese (plus extra for garnish)
A pinch of ground nutmeg
Salt & white or black pepper, to taste
(Some versions use cheddar + Parmesan, or a blend of cheeses; we’ll discuss variants later.)
Equipment & Prep
Oven with a broiler
Ovenproof or broiler‑safe individual dishes or a baking sheet (you can use small gratin dishes for each sandwich)
Medium saucepan for sauce
Whisk
Knife, cutting board, measuring utensils
Baking rack (for bacon) if available
Foil or parchment to line pans (optional, for easier cleanup)
Before starting, you should:
Preheat your broiler (set the rack so that the top of each sandwich will be 5–6 inches below the broiler element).
Crisp the bacon ahead of time, draining and setting aside.
Slice tomatoes, roast turkey, and have bread ready.
Step‑by‑Step Instructions
1. Crisp the bacon
Preheat oven to around 400 °F (about 200 °C), or use a broiler if your oven allows for controlled bacon crisping.
Place bacon slices on a rack over a baking sheet (so fat drips away), or directly on a lined baking sheet if no rack.
Bake until crisp (this may take 15–25 minutes depending on thickness). Keep an eye so it doesn’t burn.
When done, transfer to paper towels to drain fat, and hold until final assembly.
2. Toast the bread
Meanwhile, butter both sides of the thick bread slices (if you like).
Place them under the broiler (or in the oven) until they are lightly golden on both sides (a minute or two per side), but still firm and not overly browned.
Remove and set in individual ovenproof dishes (or one larger dish) ready for layering.
3. Prepare the Mornay (cheese) sauce
This is a critical step—get your sauce right and the sandwich will shine.
In a medium saucepan over medium heat, melt the butter.
Add the flour and whisk continuously, cooking for 1–2 minutes to form a roux (this cooks out the raw flour taste).
Gradually whisk in the heavy cream (or cream + milk mixture) until perfectly smooth. Stir constantly so no lumps form.
Continue cooking until the sauce begins to simmer (it will thicken).
Remove from heat, then whisk in the grated Pecorino Romano (or your chosen cheese). Stir until smooth and melted.
Add a pinch of nutmeg, and salt & pepper to taste.
The sauce should be thick enough to coat the back of a spoon but still pourable—not gluey. If too thick, you can thin with a little milk or cream; if too thin, return to low heat and gently reduce.
Tip: Some recipes fold in a bit of whipped cream or beaten egg yolk for extra richness (see Food.com and FoodNetwork versions)
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—but be careful about overheating if you use eggs.
4. Assemble the sandwiches (layering)
For each sandwich:
Place one slice (or two, depending on your preference) of toasted bread in your ovenproof dish.
On top, arrange the sliced turkey. Use a generous amount so it’s hearty.
Position tomato halves or slices (two halves) on the sides or atop the turkey.
Pour or ladle half the sauce over the turkey and tomato, covering fully.
Sprinkle additional grated cheese over the top.
Place under the broiler until the cheese is melted and begins to bubble and brown lightly (2–3 minutes, watch closely).
Remove from broiler, then place the bacon slices on top (often crossed in an “X” for presentation).
Garnish with paprika, freshly chopped parsley (or chives).
Serve immediately (very hot).
Repeat for each sandwich.
Presentation & Serving Tips
Use individual small gratin dishes so each person gets their own bubbling portion.
Serve with cutlery (knife & fork) — it’s not a “handle with your hands” sandwich.
On the side, a light green salad or steamed greens work well to balance richness.
Some people like to add extra tomato slices or a light drizzle of olive oil on the tomatoes before broiling.
Don’t let it sit: serve immediately once it comes out of the broiler, so the sauce is hot and bread still crisp.
Variations & Enhancements
Here are some common and creative tweaks you can try:
Cheese blend — Instead of just Pecorino Romano, use a mix: e.g. sharp white cheddar + Parmesan or Pecorino. (Bobby Flay’s version uses cheddar + Parmesan)
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Add mushrooms — Sauté sliced mushrooms in butter and layer them between turkey and sauce (some historical versions include mushrooms)
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Include ham or country ham — Some earlier versions use a layer of ham beneath or with the turkey.
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Spices or heat — Add a dash of hot sauce or cayenne to the sauce. Some modern adaptations use chipotle seasoning (for a smoky twist).
Dan-O's Seasoning
Use lighter milk/cream mix — If you want a slightly less rich version, reduce heavy cream volume and substitute part milk.
Make it into a casserole — Paula Deen offers a Hot Brown casserole version: layer bread, turkey, cheese sauce, bake, then top with bacon & tomatoes.
Paula Deen
Vegetarian or lighter version — Omit turkey and bacon; load on vegetables (e.g. roasted zucchini, mushrooms, roasted tomatoes) and use a lighter cheese sauce. (This drifts more into “Hot Brown–style”)
Egg yolk or whipped cream in sauce — For extra richness, temper a beaten egg yolk (or a splash of whipped cream) into the sauce off heat (as some versions do)
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Approximate Timing & Checklist
Here’s a rough timeline:
Step Duration Notes
Crisp bacon 15–25 min Can overlap with other prep
Toast bread ~5 min Watch to avoid burning
Prepare sauce ~10 min Final adjustments near end
Assemble & broil ~2–3 min per sandwich Watch cheese browning
Final garnish & serve ~2 min Serve while hot
In practice, plan for 30–45 minutes total if you have all ingredients prepped.
Full Recipe (Rewritten Cohesively)
Here is the complete recipe in one flow:
Kentucky Hot Brown (4 servings)
Ingredients
4 slices thick white bread (Texas toast style)
~14 oz (400 g) roasted turkey breast, thickly sliced
4 strips thick-cut bacon
2 Roma tomatoes, halved or sliced
Butter (for spreading toast)
Paprika, parsley or chives for garnish
For the Mornay sauce:
1½ tbsp butter
1½ tbsp all-purpose flour
1½ cups heavy cream (or cream + milk mix)
¼ cup grated Pecorino Romano (plus extra for garnish)
Pinch nutmeg
Salt & pepper, to taste
Directions
Crisp the bacon
Preheat oven to ~400 °F (200 °C). Lay bacon on a rack above a baking sheet and bake until crisp (15–25 min). Drain on paper towels, set aside.
Toast the bread
Butter both sides of the bread slices. Under the broiler (or in the oven), toast until lightly golden on both sides. Transfer each slice to individual ovenproof dishes.
Make the Mornay sauce
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, cooking 1–2 minutes to form a roux. Slowly whisk in the heavy cream (or cream + milk), stirring until smooth. Bring to a gentle simmer; the sauce will thicken. Remove from heat, then whisk in the Pecorino Romano until melted and smooth. Season with nutmeg, salt, and pepper. Adjust consistency (thin with milk if needed).
Assemble & broil
Over each toast slice, layer turkey. Place tomato halves/slices on or beside the turkey. Pour half the sauce over each, coating fully. Sprinkle extra grated cheese on top. Slide under the broiler (5–6 in from heating element) until cheese melts and bubbles (2–3 minutes). Monitor closely to prevent burning.
Finish & serve
Remove from broiler. Place crisp bacon strips on top (often crossed). Garnish with paprika and chopped parsley or chives. Serve immediately, piping hot, with knife & fork.
Tips, Troubleshooting & Best Practices
Avoid soggy bread: Don’t let tomatoes drip too much and apply sauce just before broiling. Use firm tomatoes.
Watch the broiler: The final step happens fast—stay near the oven.
Sauce consistency: If too thick, thin with a bit of warm milk/cream; if too thin, gently simmer to reduce.
Cheese melting: Grate cheese finely so it melts evenly.
Use good turkey: Preferably roast your own turkey breast (moist, thick slices) rather than very thin deli meat.
Scaling: You can double or triple quantities, but broil in batches so each sandwich gets proper heat.
Pre-make components: Sauce and bacon can be prepared ahead; reheat sauce gently before using.
Serving immediately: It’s best eaten as soon as it’s out of the broiler.
Why ~2000 Words?
By elaborating on background, tips, variations, and step‑by‑step explanations, plus commentary and troubleshooting, this recipe becomes a more immersive and instructional guide rather than a terse formula. If you like, I can also provide a printable version, a scaled recipe for 8 or 12, or even nutritional breakdown.
Would you like me to format a concise “printable” version or scale it for more people?
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