Kentucky Hot Brown Sandwich

5 from 1 review

Kentucky Hot Brown Sandwich

Kentucky Hot Brown Sandwich with slices of hand-carved turkey, crispy bacon and fresh tomatoes all piled high on toasted bread slices. Smothered in cheesy mornay sauce and then broiled until bubbly and golden brown.

Course Brunch, Dinner, Lunch, Main Course

Cuisine American

Keyword Hot Brown, Hot Brown Sandwich, Kentucky Hot Brown, Kentucky Hot Brown Sandwich

Prep Time 20

Cook Time 15

Total Time 35

Servings sandwiches

Calories 918kcal

Author Chef Kathy McDaniel

Ingredients

Mornay Sauce

2 cups whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 large egg
2 cups shredded white cheddar cheese plus more to sprinkle on top
1/4 cup grated Parmesan cheese plus more to sprinkle on top
Pinch of freshly ground nutmeg
Few dashes of hot sauce
Salt and ground black pepper to taste

For the Sandwich

4 thick slices of bread such as white bread Pullman bread, French bread or Texas toast (about 1/2-inch thick)
Olive oil to lightly drizzle or brush the bread you can use melted butter if preferred
1 pound roasted turkey breast sliced thick (about 1/4-inch thick)
2 ripe tomatoes sliced Salt and ground black pepper to taste
8 slices of thick cut bacon cooked until crispy
1/2 teaspoon finely chopped fresh thyme or chives

Instructions

Make Mornay Sauce

Heat the milk in the microwave for about 60 to 90 seconds or until warm through.
Melt the butter in a medium pan over medium heat. Whisk in the flour and cook for about 1 minute.
Gradually whisk in the warm milk until smooth. Cook over medium-low heat, whisking frequently for about 3-4 minutes or until the sauce thickens. Remove from the heat.
Beat the egg in a small bowl. Gradually, pour about 1/4 cup of the warm sauce into the egg while whisking constantly (you don’t want to scramble the eggs!). Whisk the egg mixture back into the sauce in the pan. Cook on low heat for about 1-2 minutes whisking frequently. Remove from the heat.
Add Cheese: Stir in the white cheddar and Parmesan cheese and mix until melted. Season with nutmeg, hot sauce, salt and ground black pepper to taste. Cover to keep warm.

To Make the Sandwich

Set the oven to broil, positioning the oven rack 6-8 inches from the heat source.
Place the bread slices on a baking sheet pan lined with aluminum foil or parchment paper and lightly drizzle or brush with olive oil (or melted butter). Broil until lightly toasted, about 45 seconds to a minute depending on the type of bread and your broiler. Flip the bread and that the other side for about 30 seconds. Remove from the oven.
Top the toasted bread with the sliced turkey and tomato slices and season with salt and ground black pepper to taste. Broil until the turkey and tomatoes are warmed through and the edges of the bread are lightly browned, about 1-2 minutes. Remove from the oven.
Spoon the desired amount of sauce over the open-faced sandwiches. Sprinkle with additional cheese and broil until lightly browned, about 2-3 minutes.
Remove from the oven and transfer to plates. Top each sandwich with bacon and sprinkle with fresh thyme (or chives). Serve immediately with any remaining sauce.

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