Kentucky’s Hot Brown Sandwich Recipe
I’ll be honest with you – I’m not typically one to mess around with fancy sandwiches when a simple turkey club will do the trick. But when I discovered this Kentucky Hot Brown situation, with its bubbling cheese sauce and crispy bacon crown, well, let’s just say my opinion shifted pretty quickly. This isn’t your average leftover turkey fix, and once you see how ridiculously simple it is to pull off something this impressive, you might never look at post-holiday turkey the same way again.
Why You’ll Love this Kentucky Hot Brown Sandwich
If you’ve never experienced the pure comfort of a Kentucky Hot Brown, you’re missing out on one of the South’s most indulgent creations.
This open-faced sandwich is basically comfort food on steroids, and I’m not exaggerating.
Picture this: tender turkey nestled on buttery toast, smothered in a rich, creamy cheese sauce that’s so good it’ll make you question every other sandwich you’ve ever eaten.
Then it gets broiled until bubbly and golden, topped with crispy bacon and colorful pimentos.
It’s like Thanksgiving dinner and a grilled cheese had the most delicious baby imaginable.
What Ingredients are in Kentucky Hot Brown Sandwich?
The Kentucky Hot Brown might seem fancy with its broiled cheese sauce and elegant presentation, but the ingredient list is surprisingly straightforward. Most of these items are probably hanging out in your kitchen right now, which makes this dish even more appealing when you’re craving something special without a grocery store run.
What I love about this recipe is that it transforms simple, everyday ingredients into something that feels restaurant-worthy. You’re fundamentally making a glorified cheese sauce and assembling it with ingredients you’d find in any well-stocked kitchen, yet the end result is pure indulgence.
Ingredients for Kentucky Hot Brown Sandwich:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1/2 cup freshly grated parmesan cheese
- 1 egg, room temperature and beaten
- Salt and black pepper, to taste
- 1/2 cup prepared whipped cream
- 8 slices toasted white bread, crust trimmed off
- 1 lb cooked turkey breast, thinly sliced
- Grated parmesan cheese, for topping
- 1 (2 ounce) jar diced pimentos, drained
- 8 slices bacon, fried crisp
A Few Things to Keep in Mind About These Ingredients
The butter and flour ratio here is vital for getting that perfect sauce consistency, so don’t try to wing it with measurements. You’re fundamentally making a roux, which is the foundation of countless sauces, and precision matters more than you might think.
Fresh parmesan makes a noticeable difference in this recipe compared to the pre-grated stuff in the green container. The sauce relies heavily on that cheese flavor, so splurging on the good stuff will pay off in spades.
Room temperature egg is non-negotiable here. Cold eggs can cause your sauce to break when you’re tempering them, and trust me, nobody wants lumpy cheese sauce on their fancy sandwich. Just pull it out while you’re gathering everything else.
The whipped cream might seem like an odd addition, but it’s what gives the sauce that light, fluffy texture that makes Kentucky Hot Browns so special. Don’t skip it, even if it feels a little extra.
How to Make this Kentucky Hot Brown Sandwich
Making a Kentucky Hot Brown is like orchestrating a small symphony in your kitchen, and honestly, the timing matters more than you might expect. Start with the sauce because everything else waits for nobody, and a good mornay sauce is the star of this whole show.
Making the Mornay Sauce
In a large saucepan over medium heat, melt your 6 tablespoons of butter. Don’t rush this part, even though I know you want to. Gradually add the 6 tablespoons of all-purpose flour, stirring constantly until it’s smooth and completely free from lumps. This is your roux, and those lumps will haunt you later if you don’t deal with them now.
Gradually stir in the 3 cups of milk until the sauce comes to a gentle boil, stirring constantly. Your arm might get a little tired, but this constant stirring is what prevents that dreaded scorched bottom situation. Once it reaches that gentle boil, remove it from heat immediately.
Add the 1/2 cup of freshly grated parmesan cheese and stir until it’s completely melted and well blended. The cheese should disappear into the sauce like it was never there in the first place, creating this gorgeous, silky base.
Tempering the Egg
Here’s where things get a little technical, but stay with me. In a small bowl, beat your room temperature egg until it’s well combined. Now comes the vital part: gradually add 1 cup of that hot cheese sauce to the egg, but do it 1/3 cup at a time, stirring constantly.
This tempering process prevents your egg from scrambling, which would turn your elegant sauce into something resembling cheese-flavored cottage cheese. Nobody wants that on their sandwich.
Gradually add this egg mixture back to the remaining sauce, stirring constantly until everything’s well blended. Season with salt and black pepper to taste, then fold in the 1/2 cup of prepared whipped cream. Your sauce should be velvety and luxurious at this point.
Assembling the Hot Brown
For each sandwich, place two slices of toasted white bread with crusts trimmed off on a metal or flameproof dish. Those crusts have got to go because this isn’t that kind of sandwich.
Cover the toast with a liberal amount of your 1 lb of cooked turkey breast, sliced thin. Don’t be shy about the turkey, this is the foundation of everything.
Pour a generous amount of that gorgeous sauce over the turkey. I’m talking generous here, not the polite drizzle you might give a salad. Sprinkle additional grated parmesan cheese on top because more cheese never hurt anybody.
The Final Broil
Place the entire dish under your broiler until the sauce becomes speckled brown and bubbly. Watch this like a hawk because broilers are notoriously moody, and you want golden perfection, not charcoal disappointment.
Remove from the broiler and sprinkle with your drained 2-ounce jar of diced pimientos for that pop of color and slight sweetness. Cross two pieces of crisp bacon over the top like you’re marking treasure on a map, and serve immediately while everything’s still bubbling and beautiful.
The whole thing should look like something you’d pay good money for at a fancy restaurant, which is exactly the point of this wonderfully indulgent sandwich.
Kentucky Hot Brown Sandwich Substitutions and Variations
Classic Kentucky Hot Brown is wonderful, but let’s be honest about something, you don’t always have every single ingredient sitting around your kitchen.
No turkey? I’ll swap in leftover chicken, ham, or even roasted pork. Works beautifully.
Out of Parmesan? Sharp cheddar or Gruyere make excellent substitutes in the sauce.
Want something lighter? I’d use half-and-half instead of heavy cream, though the sauce won’t be quite as rich.
Feeling adventurous? Try adding sliced tomatoes, mushrooms, or even jalapeños for heat.
Some folks use sourdough instead of white bread too.
The beauty is flexibility—this sandwich adapts to whatever’s in your fridge.
What to Serve with Kentucky Hot Brown Sandwich
Choosing sides for Kentucky Hot Brown feels tricky at first—after all, you’re already getting bread, meat, cheese sauce, and bacon all in one glorious dish.
But I find lighter accompaniments work beautifully. A simple green salad cuts through all that richness perfectly. Think mixed greens with a tangy vinaigrette—nothing fancy.
Roasted asparagus or steamed broccoli add color and crunch without competing for attention.
For something Southern, I’d suggest pickled vegetables or a small serving of coleslaw. The acidity brightens each bite.
Fresh fruit like sliced tomatoes or a berry medley also provides a revitalizing contrast to the creamy, savory sandwich.
Final Thoughts
The Kentucky Hot Brown isn’t just another sandwich recipe—it’s a little piece of culinary history that deserves a spot in your cooking repertoire.
Sure, it takes more effort than slapping meat between bread, but that’s what makes it special.
I’ll warn you though—once you master this cheesy, bacon-topped masterpiece, regular turkey sandwiches will feel pretty boring. Your family might start expecting this level of sandwich sophistication regularly. Can you handle that kind of pressure?
Trust me, it’s worth every minute of whisking that creamy sauce.
Kentucky Hot Brown
Equipment
Ingredients
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1/2 cup freshly grated parmesan cheese
- 1 egg room temperature and beaten
- Salt and black pepper to taste
- 1/2 cup prepared whipped cream
- 8 slices toasted white bread crust trimmed off
- 1 lb cooked turkey breast thinly sliced
- Grated parmesan cheese for topping
- 1 2 ounce jar diced pimentos, drained
- 8 slices bacon fried crisp
Instructions
- In a large saucepan over medium heat, melt butter.
- Gradually add flour, stirring constantly, until smooth and free from lumps.
- Gradually stir in milk until sauce comes to a gentle boil, stirring constantly; remove from heat.
- Add Parmesan cheese and stir until melted and well blended.
- In a small bowl, beat egg.
- Gradually add 1 cup of hot cheese sauce, 1/3 cup at a time, to the egg, stirring constantly.
- Gradually add egg mixture to remaining sauce, stirring constantly until well blended; add salt and pepper to taste.
- Fold in whipped cream.
- For each Hot Brown sandwich, place two slices of toasted bread on a metal (or flameproof) dish.
- Cover the toast with a liberal amount of turkey.
- Pour a generous amount of sauce over the turkey.
- Sprinkle with additional Parmesan cheese.
- Place entire dish under a broiler until the sauce is speckled brown and bubbly.
- Remove from broiler, sprinkle with diced pimientos, cross two pieces of bacon over the top, and serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Make Kentucky Hot Brown Sauce Ahead of Time?
Yes, I can make the Hot Brown sauce ahead of time. I’ll store it covered in the refrigerator for up to two days and gently reheat it while whisking before using.
How Long Does Leftover Kentucky Hot Brown Keep in the Refrigerator?
I’d recommend storing leftover Kentucky Hot Brown in the refrigerator for up to three days maximum. The cream-based sauce and cooked turkey won’t maintain quality much longer than that timeframe.
What’s the Origin and History Behind Kentucky Hot Brown Sandwich?
I’ll tell you the Kentucky Hot Brown originated in 1926 at Louisville’s Brown Hotel. Chef Fred Schmidt created this open-faced sandwich as a late-night alternative to ham and eggs for hungry dancers and partygoers.
Can Kentucky Hot Brown Be Frozen for Meal Prep?
I wouldn’t recommend freezing Kentucky Hot Brown since the cream sauce separates when thawed, making it grainy. The toast becomes soggy too. You’re better off preparing fresh components separately.
Why Is It Called a “Hot Brown” Sandwich?
I believe it’s called “Hot Brown” because it’s served hot and becomes golden brown when broiled. The sandwich was created at Louisville’s Brown Hotel in the 1920s, adding another brown connection.