Kentucky Hot Browns are pure comfort food – an open-faced turkey sandwich topped with sliced juicy tomatoes, bubbly cheese sauce and crispy bacon. My mom added her own unique touches to the original hot brown recipe, making our family’s version unique – and we think it’s even more tasty than the original!

Table of Contents
  1. Kentucky Hot Brown Sandwich
  2. What is a Hot Brown?
  3. Hot Brown Recipe Ingredients
  4. What is Mornay Sauce?
  5. How to Make a Mornay Sauce
  6. How to make a Kentucky Hot Brown Sandwich
  7. Kentucky Hot Brown Recipe Tips
  8. How to Serve a Hot Brown Sandwich
  9. Kentucky Hot Brown Sandwich Storage
  10. Hot Brown Sandwich FAQs
  11. More Favorites from A Well-Seasoned Kitchen
  12. Kentucky Hot Brown

Kentucky Hot Brown Sandwich

Growing up, Hot Brown Sandwiches were a family tradition. Whenever my mom was feeling nostalgic for her hometown of Louisville, Kentucky, she would make us hot browns. I love how these hearty sandwiches bring together flavors that I associate with home – creamy cheese sauce, savory bacon, tomatoes, turkey and country ham – and create an irresistible combination that makes me feel all warm inside. So, now whenever I’m feeling nostalgic for my mom’s kitchen, I make hot brown sandwiches.

What is a Hot Brown?

While there are numerous Hot Brown recipes floating around, they basically are all some version of an open-faced turkey sandwich that’s topped with sliced fresh tomatoes, Mornay (cheese) sauce and cooked bacon. Rich, filling, comforting, and oh, so yummy!

Where did it originate?

The Hot Brown sandwich has a long history, that begins at the historic Brown Hotel in Louisville, Kentucky. In the 1920s, the hotel hosted numerous dinner dances that went late into the night. The story goes that head Chef Fred Schmidt thought his patrons needed some good food to soak up all the alcohol they’d been drinking while dancing. So one night, using ingredients he had on hand, he created an open-faced turkey sandwich with Mornay sauce. Not surprisingly, it was a hit, and the hotel – as well as several other restaurants in Louisville – still serve a version of the Hot Brown sandwich today.

(Read about my visit to the Brown Hotel with my husband during one of our Airstream road trips!)

Hot Brown Recipe Ingredients

My mom was born and raised in Louisville, and grew up eating various versions of this traditional Kentucky dish. Here’s the ingredients in her version, along with some variations and substitutions:

  • Mornay sauce. This cheesy sauce is a must! Make sure it’s thick, so it doesn’t run off the sandwiches (see tips below). While Mornay sauce customarily calls for a hard white cheese, mom preferred the brighter color of yellow Cheddar.
  • Toasted bread. Sourdough is my favorite bread to use, but almost any kind will work. Just make sure to toast it so it doesn’t get soggy!
  • Sliced cooked turkey breast. In fact, Hot Browns are the perfect way to use up leftover Thanksgiving turkey. You can use smaller pieces of turkey (or even cooked chicken), and also dark meat, but the sandwich looks best with slices.
  • Sliced baked ham. Not traditionally called for in a Kentucky Hot Brown, mom added in ham, in order to amp up the smoky, salty flavor provided by the bacon. Country ham was mom’s favorite ham to use; I’ve also made them with Black Forest and Virginia ham.
  • Sliced fresh tomatoes. When tomatoes aren’t in season, try to find Roma (Italian plum) tomatoes as they will have more flavor. You’ll probably need to double the number of slices, since Romas tend to be smaller. No matter which kind you use, make sure to place the slices on paper towel in order to soak up any excess moisture.
  • Crispy bacon. I like to crisp my bacon in the microwave (it’s fast and easy to clean up): place bacon slices directly onto a microwave-safe plate, cover with paper towel and microwave for 1 minute per slice or until crispy. Remove and place on paper towel to drain.
Foil lined, rimmed baking sheet holding Kentucky Hot Browns

What is Mornay Sauce?

Mornay sauce is a creamy, smooth cheese sauce. You start with a traditional French Béchamel sauce – a mixture of melted butter, flour, whole milk and sometimes egg yolk that’s cooked until smooth and thickened (see details in next paragraph) – and whisk in grated cheese, cooking until the cheese melts. Traditionally, Mornay sauce calls for a hard white cheese – most often Gruyère and/or Parmesan. You can also use Cheddar or other melting cheeses.

How to Make a Mornay Sauce

Mornay Sauce is a traditional French sauce that is the foundation of many, many recipes. In fact, if you’ve ever made Mac ’n Cheese, you’ve made a Mornay sauce. And, it’s actually quite easy to prepare. There are only a few basic ingredients: butter, flour, milk, white/melting cheese and sometimes an egg yolk (I don’t use egg, never have and don’t miss it). Here are the steps:

  1. First, make a light “roux” which is a cooked mixture of butter and flour.
    I was taught to use the same amount of butter and flour (e.g., 1 tablespoon of each) when making a roux. In a saucepan, melt butter over medium-low heat. (I recommend using salted butter, otherwise you’ll end up adding more salt at the end, for the sauce to have the right flavor). Once the butter is melted and the bubbles are just starting to subside, whisk in the flour. All-purpose flour works fine (I like organic unbleached). Cook the mixture, whisking constantly for 3 minutes, to get rid of any lumps and flour-y taste. It will be the consistency of paste. 
  2. Next, whisk in the milk, slowly pouring it in a stream.
    Whole milk works best. You can use 1% or 2% milk, but the sauce won’t thicken as much, so it doesn’t work in all recipes. Similarly, half and half will make a thicker, richer sauce. For a basic sauce, you’ll need 1 cup of milk for every 1 tablespoon of butter and flour you use. Make sure your milk is at room temperature – or warmer. (FYI, at this point you’ve now made another basic French sauce, called Béchamel.) You can vary the proportions if you want a thicker sauce – like for this recipe where it’s important that the sauce isn’t runny, so I use less milk.
  3. Once you’ve whisked in all the milk and there are no lumps, turn the heat up to medium and cook the sauce, stirring, until it comes to a slow boil and the sauce thickens. 
  4. Last, add grated cheese.
    I like to use the same amount of cheese as milk for this recipe. Reduce the heat back down to medium-low, and whisk in the cheese, adding it to the sauce in handfuls. Cook until the cheese is melted and the sauce is smooth and creamy.
  5. Season to taste with salt – and you’re done!
close up shot of 4 Kentucky Hot Browns on a foil lined pan

How to make a Kentucky Hot Brown Sandwich

It’s not difficult to make these delectable sandwiches. The steps are summarized in the recipe card below; here are more detailed instructions:

  1. Preheat the oven to 400 degrees.
    Place the oven rack in the middle of the oven.
  2. Cook bacon.
    Place 4 bacon slices on a large microwave-safe plate, cover with paper towel and cook for 30 seconds per slice, or until crispy. Place on paper towel to drain. Repeat with remaining 4 slices bacon.
  3. Prep key ingredients.
    Place 8 tomato slices (and turkey and ham, if moist) on paper towels, in one layer, to drain off any extra moisture. 
  4. Toast 4 slices bread, until a light to medium brown color.
  5. Make the Cheese (Mornay) sauce. See instructions above. 
  6. Prep your pan.
    Line a rimmed baking sheet (large enough to hold 4 slices of bread in one layer) with foil or parchment paper. 
  7. Assemble the sandwiches.
    Place toast slices, side-by-side, on prepared baking sheet. Put 2 slices of turkey and 1 of ham on top of each piece of toast (fold slices in half if large). Place 2 slices of tomato on top of each sandwich, overlapping if needed.
    foil lined baking sheet pan with Kentucky Hot Browns, no cheese sauce
  8. Spoon cheese sauce evenly over the top of the sandwiches, covering completely.
  9. Top each sandwich with 2 slices of bacon, making an “X” shape.
  10. Bake until sauce bubbles, around 8 to 10 minutes. Serve immediately.

Kentucky Hot Brown Recipe Tips

Here are my tips on making our Kentucky Hot Brown sandwich recipe that will ensure it comes out perfect, every time:

  1. Use good quality sliced, roast turkey.
    It’s a key ingredient, so it needs to be good!
  2. Toast the bread.
    This will keep it from getting soggy.
  3. Dry the tomatoes – and ham and turkey – on paper towel.
    Getting rid of excess moisture in the tomatoes also keeps the sandwich from getting soggy, and the sauce from being diluted. Sometimes pre-sliced turkey or ham can be very moist, so I recommend drying it on paper towel, too. This step isn’t necessary with leftover roast turkey or ham.
  4. Use good quality cheese in the sauce.
    It’s another key flavoring ingredient!
  5. Make sure the sauce is thick.
    If it’s too thin, it’ll run off the sandwiches. (I provide directions on how to thicken the sauce if it’s runny.)
Foil lined, rimmed baking sheet holding Kentucky Hot Browns

How to Serve a Hot Brown Sandwich

Hot Brown sandwiches can be served for lunch or dinner, just keep in mind they are pretty rich and filling. Place sandwiches on individual plates, with one or two of these side dishes:

Kentucky Hot Brown Sandwich Storage

If you have leftover sandwiches, place them in an airtight container or wrap them well and refrigerate. They will keep for around 3 days, but the bread may become soggy. To reheat, place on a cookie sheet in a preheated 350 degree oven just until hot.

Print
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close up shot of 4 Kentucky Hot Browns on a foil lined pan

Kentucky Hot Brown

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5 from 7 reviews

Kentucky Hot Browns are pure comfort food – an open-faced turkey sandwich topped with sliced tomatoes, bubbly cheese sauce and crispy bacon. Mom added unique touches to the original hot brown recipe – yellow Cheddar cheese and sliced ham – making our family’s version unique, and we think even more tasty. Note that the recipe can easily be scaled up or down, depending on desired portion size as well as number of portions.

  • Prep Time: 12 mins
  • Cook Time: 12 mins
  • Total Time: 24 minutes
  • Yield: 4 sandwiches 1x

Ingredients

Scale

Cheese Sauce

  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, at room temperature or warmed
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 teaspoon Worcestershire sauce

Sandwiches

  • 4 slices toasted bread (sourdough works well)
  • 8 slices cooked turkey breast, placed on paper towel to dry, if needed
  • 4 slices baked ham, placed on paper towel to dry if, needed
  • 8 slices fresh, ripe tomato, slices placed on paper towel to soak up excess moisture
  • 8 slices crispy cooked bacon

Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper (a quarter-sheet pan works well).

Cheese Sauce

  1. In a medium saucepan, melt the butter over low heat. Whisk in flour and cook, whisking, for 3 minutes.
  2. Whisk in milk, raise the heat to medium, and continue cooking, stirring, until very thick.
  3. Stir in cheese and continue cooking, stirring, until the cheese melts.
  4. Stir in Worcestershire sauce and season to taste with salt and pepper.
  5. Set aside and keep warm.

Sandwiches

  1. Place toast slices in one layer on prepared baking sheet.
  2. Put 2 slices of turkey and 1 of ham on each piece of toast (fold slices in half if large).
  3. Place 2 slices of tomato on top of each sandwich, overlapping if needed. foil lined baking sheet pan with Kentucky Hot Browns, no cheese sauce
  4. Spoon cheese sauce over top of all.
  5. Top with 2 slices of bacon on top of each sandwich, making an “X” shape.
  6. Bake until sauce bubbles, around 8 to 10 minutes. Serve immediately.

Notes

Variation on baking pan: these sandwiches can also be prepared in a rimmed baking dish or in individual gratin dishes.

Tip on fixing runny cheese sauce: Hot Brown cheese sauce needs to be fairly thick, in our opinion. If yours is runny, here’s how to fix it – in a small bowl, whisk together 1 tablespoon flour with 1 tablespoon of the sauce. It will form a paste. Slowly whisk in 1 tablespoon water, just until smooth (no lumps). Add another tablespoon of water if needed. Slowly whisk flour mixture into sauce and cook, over medium-low heat, until thickened.

  • Author: Lee Clayton Roper
  • Category: sandwiches, lunch, dinner, main dish
  • Method: Bake
  • Cuisine: Southern

Hot Brown Sandwich FAQs

Can you make Mornay Sauce ahead of time?

Yes you can make the sauce up to 3 days ahead. Store it, covered in the refrigerator. Reheat over medium-low heat, whisking occasionally. If sauce has thickened, whisk in 2 to 3 teaspoons of whole milk, until it reaches the desired consistency.

Can you make a Hot Brown without bacon?

Yes you can make this sandwich without bacon, if you prefer.

Can you freeze a Hot Brown?

While it is technically possible to freeze a Hot Brown sandwich, I don’t recommend freezing because, once thawed, the bread can become soggy, the sauce thin – and the texture may change.

More Favorites from A Well-Seasoned Kitchen

Note: this is an update to an earlier post. I added in better photos, my tips for making the perfect Hot Brown, and more details in the recipe instructions.

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Comments

  1. if you like ham then why not! I am going to use it as well. l bet the chef would have used it if it was what he had on hand.

  2. Deelish! Brought back memories of something we ate as kids called Welsh Rarebit – bread, turkey, cheese sauce. Bacon and tomatoes are a great addition!

  3. Made this to serve to my husband on Derby Day. It was a huge hit and will likely become an annual tradition. I didn’t have turkey breast, but I oven roasted a chicken breast; and sliced some spiral ham I had in the freezer after the holidays. I made this exactly as you suggested – but for the mornay sauce I used a combination of fresh-shredded cheese – gruyere, parmesan and sharp orange cheddar (which added a nice hue). I served these (after a light broil after assembling) in individual oval casserole dish. With a mixed greens and and cold, roasted asparagus with a lemon vinaigrette – it was a luscious brunch. THANKS SO MUCH!!!!






    1. Thanks Bobette! I love the cheese combination you used in the Mornay sauce – sounds wonderful. And your side dishes were perfect, too!

  4. Oh these sound amazing. I’m going to make some this week with my leftover Easter ham. thank you!

  5. Your notes indicate you should have a cup of milk for each tablespoon of butter, yet you only use 2 cups of milk. I assume the 2 cups of milk is correct since you caution against having runny sauce. Can you clarify? My mom made these EVERY year after Thanksgiving (and also included ham as you do) and always on individual steak warming platters that had wood bases. Such a great memory and I’ve been trying to recreate for years and this seems to be what I’ve been looking for. We always added green onions, too.

    1. Good catch! Yes, I reduce the amount of milk here to ensure the sauce isn’t runny. Love the addition of green onion – I’m going to try that next time I make these sandwiches!

  6. I made these for dinner last night. My husband and I both have Kentucky roots so we have had many versions of hot browns. Your recipe is delicious! We sent pictures to all our kids and they want the recipe.






  7. Looking to buy some individual round au gratin baking dishes like those picture on the website for the Kentuky Hot Brown. The same dish appears on several website and, in fact, are used in the video made in the kitchen of The Brown Hotel while showing how to make the Hot Brown.

    Who makes these dishes and where might I buy some?

    Thanks.

close up shot of 4 Kentucky Hot Browns on a foil lined pan

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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