Kentucky Hot Brown Sandwich

Kentucky Hot Brown Sandwich

Been a Kentucky favorite since it was created at the Louisville's Brown Hotel in 1926
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Prep Time 14 minutes
Cook Time 20 minutes
Course anytime
Cuisine American
Servings 2


  • Baking Sheet
  • Sauce Pan


  • 2 OZ Butter-unsalted
  • 2 OZ All-purpose flour
  • 8 OZ Whole milk
  • 8 OZ Heavy cream
  • 1/4 TSP Salt
  • 1/2 Cup Percorino cheese + 1 TBSP
  • 4 Slices Thick cut, bread toasted – crusts removed
  • 14 OZ Turkey, deli, or leftover, cooked turkey. thinly sliced.
  • 4 Slices Tomato-more if they are small
  • 4 Strips Bacon – (crisply cooked)
  • Pinch Paprika
  • Pinch Pepper


  • Pre-heat oven to 350F. Center rack.
  • In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
  • For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. 
  • Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.


This is the original iconic, Hot Brown Sandwich recipe, from the Louisville Hotel.
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