Kentucky Hot Brown

This legendary open-faced sandwich was created at Louisville's Brown Hotel in the 1920s and remains a beloved Southern classic. Featuring tender turkey, rich cheese sauce, crispy bacon, and a touch of pimento, it's comfort food at its finest—perfect for using up holiday leftovers or creating an impressive brunch centerpiece.

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Course: Main Course

Cuisine: American

Keyword: Sandwich, Turkey

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 685kcal

Equipment

Medium Saucepan

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

Use day-old bread for better texture that won't get soggy under the sauce

The cheese sauce can be made up to 2 days ahead and reheated gently before serving

Substitute turkey with leftover chicken or ham for variation

For a lighter version, use half-and-half instead of milk and reduce butter to 4 tablespoons

Always temper the egg slowly to prevent scrambling—patience is key for smooth sauce

Individual oven-safe dishes work best for serving, but a large baking dish can accommodate multiple servings

Cook bacon until extra crispy as it will soften slightly when placed on the hot sandwich

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