The Kentucky hot brown is a great dish for turkey leftovers.  A slice of turkey stacked with bread, tomato and Mornay sauce.  I then topped the hot brown with yummy bacon.

Jump To Recipe

This Kentucky Hot Brown recipe originated in my hometown, Louisville, Kentucky.  In 1926 a chef, Fred Schmidt at the Brown Hotel created the hot sandwich.  It was served in the evening to those who had come to dance at the hotel.  It has been a hit for many years and is a great dish for using your leftover turkey at Thanksgiving.

Fry your bacon in a large skillet and then set aside for later.  Next make your cheese sauce, also known as Mornay sauce.  In a medium pan melt your butter over medium heat. 

Now whisk in your flour and continue to stir for two to three minutes.  You are now making a roux. 

Keeping your temperature at medium to medium low, slowing whisk in the half and half.  Next add the milk continuing to whisk.  This mixture should start to thicken.  Do not let it boil.  A few bubbles at the edges are fine.  Once the sauce is at the desired thickness, remove it from the heat.

Now whisk in the ½ cup of parmesan cheese.  Add the freshly grated nutmeg, salt and pepper to taste.  I use about ½ tsp. of salt and 1/8 tsp. of freshly ground pepper.  Add the hot sauce stirring and then set aside.

Preheat your oven to 400 degrees.  You will now need 4 individual baking dishes that can also be used under a broiler.  Remove the crust from your bread and then slice it diagonally.  Place these two pieces in each of the baking dishes. 

Next slice your turkey ¼ to ½ inches thick and place one layer in each of the baking dishes.

Slice your tomato and put two slices in a single later on top of the turkey.   Place the baking dishes in the preheated oven for 10 minutes.   Now remove the hot sandwiches from the oven and pour the cheese sauce over each dish covering all of the ingredients. 

Sprinkle the sandwiches with the remaining ¼ cup of parmesan cheese.  Place the dishes under the broiler until brown and bubbly.  Watch closely so as not to burn.

Lay two slices of bacon on each dish and sprinkle with parsley for garnish.  Serve while it is piping hot.  I like to include a side dish of sautéed asparagus to make a complete meal.  A dry Pinot Gris compliments this meal nicely.

Recipe

Kentucky Hot Brown

Servings: 4
3 tbsp. butter
3 tbsp. flour
1 cup half and half
¾ cup whole milk
½ cup parmesan cheese, shredded plus ¼ cup
1/8 tsp. freshly grated nutmeg
2 dashes of hot sauce
Salt and pepper to taste
8 slices bacon
1 to 2 tomatoes equal 4 to 8 slices
4 slices bread, crust removed
4 large slices turkey, ¼ to ½ inch thick
¼ cup parsley, chopped

In a large skillet, fry the bacon until crispy and then set aside for later. In medium saucepan, melt the butter over medium heat. Add flour and whisk for several minutes. With heat on medium, slowly add half and half and milk. Whisk as you bring it to a slight simmer. Continue to whisk until the sauce thickens. Remove from heat and stir in parmesan cheese, whisking until smooth. Add nutmeg, salt, pepper, and hot sauce.
Preheat oven to 400 degrees. Remove crust from the bread and cut diagonally. Place the bread pieces into four individual baking dishes. Top with the turkey slices and then one or two tomato slices. Place this in the oven for 10 minutes. Remove from the oven and pour cheese sauce over top each baking dish covering all of the ingredients. Sprinkle with parmesan cheese. Broil until brown and bubbly. Lay 2 slices of bacon across the top and sprinkle with parsley. Serve immediately and enjoy.