Classic Kentucky Hot Brown

Why you’ll love it

• A true American classic from Kentucky, made easy at home.
• Silky, cheesy Mornay sauce that browns beautifully under the broiler.
• Perfect for leftover turkey or good deli roast turkey.

Quick facts

Ingredients

For the Mornay sauce

• 4 tbsp (56 g) unsalted butter
• 1/4 cup (32 g) all-purpose flour
• 1 cup (240 ml) whole milk
• 1 cup (240 ml) heavy cream
• 3/4 cup (60 g) finely grated Pecorino Romano, divided
• Pinch of ground nutmeg
• 1/4 tsp fine salt, or to taste
• 1/8 tsp black pepper

For the sandwiches

• 8 slices thick-cut bacon
• 4 thick slices (about 1 inch / 2.5 cm) Texas toast or white sandwich bread, crusts trimmed
• 1 lb (450 g) thick-sliced roast turkey breast
• 2 Roma tomatoes, sliced
• Paprika, for sprinkling
• 1 tbsp chopped fresh parsley

Step-by-step method

1. Cook the bacon. Cook the bacon in a large skillet over medium heat 8–10 minutes, turning, until crisp. Drain on paper towels.

2. Make the roux. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes, whisking, until it smells nutty but has not browned.

3. Make the Mornay. Slowly whisk in the milk and cream until smooth. Bring to a gentle simmer and cook 3–4 minutes, whisking often, until the sauce coats the back of a spoon. Off the heat, whisk in 1/2 cup (40 g) of the Pecorino, the nutmeg, salt and pepper.

4. Toast the bread. Heat the broiler with a rack about 6 inches (15 cm) from the heat. Toast the bread slices on a baking sheet 1–2 minutes per side, until lightly golden.

5. Assemble. Place each toast in a small oven-safe dish (or keep them on the baking sheet). Top each with a quarter of the turkey and 2–3 tomato slices, then spoon the sauce generously over the top so it covers everything. Sprinkle with the remaining Pecorino and a pinch of paprika.

6. Broil. Broil 3–5 minutes, until the sauce is bubbling and spotted golden brown. Cross two strips of bacon over each sandwich, sprinkle with parsley and serve right away with a knife and fork.

How to know it is done

The Hot Brown is ready when the sauce is bubbling around the edges and has golden-brown spots on top, and the turkey underneath is hot. If you use cold leftover turkey, warm it in a covered dish in a 350°F (175°C) oven for 10 minutes before assembling so the center heats through.

Tips for the best result

• Grate the Pecorino finely so it melts smoothly into the sauce without clumping.
• Keep the sauce thick: it should blanket the sandwich, not run off it.
• Stay by the oven while broiling; the sauce goes from golden to burnt in seconds.

Variations and substitutions

• Cheese swap: use Parmesan or a mix of Parmesan and white cheddar instead of Pecorino.
• Chicken Hot Brown: use sliced roast chicken breast instead of turkey.
• Casserole style: layer the toast, turkey, tomato and sauce in a 9×13-inch baking dish and broil to serve a crowd.
• Lighter: use 2 cups whole milk and no cream; the sauce will be slightly thinner.

Storage and reheating

Hot Browns are best eaten right after broiling. Refrigerate leftover sauce in an airtight container up to 3 days and leftover turkey and bacon separately. Reheat the sauce gently on the stove with a splash of milk, whisking, then assemble and broil fresh sandwiches.