Kentucky Hot Brown Recipe

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

5 from 8 votes

An updated take on the traditional Hot Brown sandwich recipe, our version adds ham and uses a Cheddar-based cheese sauce instead of the traditional white cheese. Layered on toast with turkey, tomatoes, and bacon, it’s baked until hot and bubbly for a rich, comforting lunch or dinner.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main dish

Cuisine: Southern

Keyword: Kentucky Hot Brown, open-faced turkey sandwich

Servings: sandwiches

Calories: 554kcal

Author: Lee Clayton Roper

Equipment

1 quarter-sheet pan (9 by 13-inch)
1 medium saucepan

Ingredients

Mornay 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 bread toasted (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 ripe tomato slices placed on paper towel to soak up excess moisture
8 slices crispy bacon

Instructions

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

Mornay Sauce

In a medium, heavy-bottomed saucepan or sauté pan, melt the butter over low heat.
Whisk in the flour until smooth. Cook over low heat, whisking constantly, for 3 minutes.
Slowly pour in the milk in a thin, steady stream, whisking constantly to prevent lumps. Raise the heat to medium and continue cooking, stirring or whisking frequently, until the sauce is smooth, free of lumps, and very thick.
Remove from heat and stir in the grated cheese, a handful at a time, until melted.
Stir in Worcestershire sauce and season to taste with salt and pepper.

Sandwiches

Arrange the toast in one layer on the prepared baking sheet.
Top each slice with 2 slices of turkey and 1 slice of ham (fold or trim as needed), then add 2 tomato slices, overlapping if needed.
Spoon cheese sauce over each sandwich.
Top each with 2 slices of bacon in an “X” shape.
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.

Tips

Use good-quality sliced roasted turkey. It’s a key ingredient, so quality really matters.
Toast the bread. This helps keep the sandwiches from getting soggy.
Dry the tomatoes (and deli meats). Pat the tomatoes dry with paper towels to remove excess moisture so the sauce doesn’t get diluted. If your sliced turkey or ham is very moist, dry that too.
Use good-quality cheese in the sauce. It’s another major source of flavor.
Make sure the sauce is thick. If it’s too thin, it will run off the sandwiches. (See tips below for fixing a runny Mornay sauce.)
Use full-fat milk for the sauce. It helps the sauce thicken properly and gives you a richer, more stable result.

How to fix 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.

Make ahead: Prepare the cheese sauce, cook the bacon, toast the bread, and slice the tomatoes up to 24 hours ahead. Store each component in airtight containers in the refrigerator. Alternatively, assemble the sandwiches, cover them well, and refrigerate for up to 8 hours. Bring to room temperature, then bake just before serving.

Nutrition