Kentucky Hot Brown

The Kentucky Hot Brown is the best sandwich you’ll ever eat with a knife and fork. This epic, open-faced hot sandwich—which also happens to be a Kentucky Derby classic—is a delightful construction of thickly sliced bread, turkey, bacon and tomato, all bathed in a rich, cheesy sauce. Make it on Derby Day or anytime you need a stick-to-your-ribs meal with a bit of southern flair.

History of the Kentucky Hot Brown

The Hot Brown was created in 1926 at the Brown Hotel in Louisville, Kentucky. At that time, the hotel would draw over 1,200 guests every night to its evening dinner dance. Inevitably, the late-night revelers would become peckish after hours of dancing, and the crowds would make their way to the hotel restaurant for a bite to eat.

Chef Fred K. Schmidt wanted to offer guests something more glamorous than ham and eggs, so he set out to create a new dish. The result was the substantial and hearty Hot Brown, which quickly became the hotel’s signature dish. It has come to represent Louisville and the Kentucky Derby, and is still served at the hotel in its traditional crock (which you can buy in the gift shop).

What’s in a Kentucky Hot Brown?

A true Kentucky Hot Brown begins with thick slices of Texas toast. It’s topped with sliced turkey and tomatoes, and is drenched in rich Mornay sauce. It’s baked until it’s bubbly, and is finished with crispy bacon, a dusting of paprika and a sprinkle of fresh parsley.

Kentucky Hot Brown Ingredients

• Unsalted butter: It’s best to use unsalted butter as the base for the roux because the cheese in the sauce and bacon strips on the sandwich add plenty of salt on their own.
• All-purpose flour: This type of flour is called “all-purpose” for good reason! It hydrates well, and the moderate protein content thickens the sauce just enough. You can use bread flour, whole wheat flour or gluten-free flour, but the thickness of the sauce may vary.
• Seasonings: Salt, pepper and ground nutmeg flavor the cheese sauce that’s blanketed over the sandwiches. I prefer grating a whole nutmeg on a Microplane rasp grater for the freshest flavor.
• Heavy whipping cream: Heavy whipping cream gives the sauce a silky texture and rich taste. The difference between heavy cream and heavy whipping cream is the fat content, with whipping cream being a touch lighter.
• Whole milk: To cut the decadence of the cream, an equal amount of milk is used in the sauce.
• Grated pecorino Romano cheese: Pecorino adds a salty sharpness to the sauce. To ensure it melts fully without clumping, keep the heat low and, if possible, grate the cheese yourself right before adding it.
• Texas toast: This thick-cut bread has a soft center, so it’s the ideal combination of sturdy and tender to hold all the toppings and sauce.
• Tomatoes: Each Hot Brown is topped with small, halved tomatoes, which soften and become juicy once baked. Keeping them in large pieces prevents the bread from becoming soggy and falling apart.
• Thickly sliced cooked turkey breast: If ordering turkey from the deli counter at your store, be sure to specify that it should be sliced thickly. Freshly roasted turkey breast would be a delicious option (with great leftovers!) if you have a little more time.
• Cooked bacon strips: You can use whichever method you prefer for cooking the bacon, but I recommend cooking the bacon in the oven. You’ll need to bake the Hot Brown anyway, and it’s a hands-off method that lets you to prep the sandwiches while the bacon cooks.
• Chopped fresh parsley: A sprinkle of parsley adds a pop of green and a fresh contrast against the cheesy sauce and savory bacon. Don’t let the rest of the bunch wilt in your fridge; use it up in one of these parsley recipes.
• Paprika: Often used to dust deviled eggs, a bit of paprika adds an earthy hint of flavor and a pretty red color against the pale sauce. Hot paprika or smoked paprika will add a slightly different look and taste.

Directions

Step 1: Make the sauce

Preheat the oven to 350°F. In a small saucepan, melt the butter over medium heat. Whisk in the flour, salt, pepper and nutmeg until the mixture is smooth. Gradually whisk in the cream and milk, then bring the mixture to a boil. Cook and stir until the sauce is thickened, one to two minutes. Reduce the heat to low, then add the cheese and stir until it’s melted. Keep the sauce warm.

Step 2: Assemble the sandwiches

In each of two small cast-iron or other ovenproof skillets, place one slice of toast in the center of the skillet. Cut the remaining two slices of toast in half diagonally and arrange one triangle on either side of the toast in the center of the pans. Arrange the turkey over the toast and add two tomato halves, cut sides up, to each skillet. Pour the sauce over the turkey, toast and tomatoes in both skillets.

Step 3: Bake the Hot Browns

Bake the Hot Browns until they’re lightly browned and bubbly, 10 to 15 minutes. Top them with bacon, a little more cheese and a sprinkle of parsley and paprika. Serve them immediately.

Kentucky Hot Brown Variations

• Use different cheeses: Using pecorino Romano gives a sharp, cheesy taste to the sauce, but it won’t be stretchy or super creamy. For a less-salty sauce, try freshly grated Monterey Jack or Swiss cheese. You can also replace the Romano with grated Parmesan, which is equally nutty but less intense.
• Make them bite-sized: If you are having a party, you can downsize this hearty recipe and make mini Hot Browns or Kentucky Hot Brown sliders. The smaller format is easier to eat and isn’t as filling, so guests can sample other offerings.
• Try a different bread: This sandwich works best with bread that’s not overly crusty, so you can easily cut it up and get some of everything in one bite. If you prefer, try freshly sliced sourdough (without the crust) for a slight tang to contrast the richness.

How to Store Kentucky Hot Brown

Kentucky Hot Brown sandwiches will not store well as leftovers once they’ve been assembled and baked. The bread will continue to absorb the sauce and juices from the tomatoes, making it mushy over time. If you want to get a head start prepping, you can cook the bacon and make the sauce in advance. Gently warm the sauce, adding a splash of milk if it’s too thick, before pouring it over the Hot Brown.

How long does Kentucky Hot Brown last?

Once assembled and baked, a Hot Brown should be enjoyed immediately, but you can make and store some of the individual components. Sliced turkey, cooked bacon and the cheese sauce will last for three to four days in the refrigerator.

Kentucky Hot Brown Tips

Should I buy sliced Texas toast or a whole loaf of bread?

Texas toast is really just thick, soft, white bread, so you can buy it already sliced if it’s available where you live. But starting with a whole loaf has its advantages. Slicing it yourself (as you do when making Texas toast garlic bread) ensures even pieces of exactly the right width. Plus, a whole loaf of bread stays fresher for longer, since the interior isn’t exposed to air until it’s cut.

How can I make Kentucky Hot Brown for a crowd?

Instead of making a single-serve Hot Brown, take inspiration from our favorite casserole recipes and make several at the same time in a baking dish or on a rimmed baking sheet. It’s fine to overlap the bread slightly so your baking dish is completely filled, but make sure you add enough sauce to coat the slices thoroughly. Better to be a little messy than to have dry bread.

What should I serve with Kentucky Hot Brown?

Kentucky Hot Brown is a rich, filling sandwich, so you don’t need much else, but a bourbon cocktail adds to the Kentucky vibes of the meal. Pair it with a fresh, green salad to balance the richness of the dish. If you are making this for the Kentucky Derby, choose a few Kentucky Derby appetizers to round out your festive spread.