Kentucky Hot Brown Sandwich

5 from 1 vote

Discover the classic taste of Kentucky with this irresistible Kentucky Hot Brown sandwich. Layered with roast turkey, crisp bacon, and a creamy Mornay sauce, it’s perfect for brunch, lunch, or dinner.

Course Breakfast, Brunch, Main Course

Cuisine American

Prep Time 10

Cook Time 5

Servings sandwiches

Calories 951kcal

Author Lisa Bynum

Ingredients

4 slices of Texas toast
14 ounces roasted turkey breast sliced thick
2 Roma tomatoes sliced in half
4 tablespoons unsalted butter
¼ cups all-purpose flour
16 ounces heavy cream
½ cup of Pecorino Romano cheese plus 2 tablespoons for garnish
⅛ teaspoon ground nutmeg
Salt and pepper to taste
4 slices of thick-cut bacon cooked until chewy but not crisp
Paprika for garnish
Parsley for garnish

Instructions

Preheat the oven to 350 degrees.
Cut the crusts off all four pieces of bread.
Cut two of the slices in half from corner to corner to form triangles.
Place one whole piece of bread in an oven-safe dish. Then arrange two of the triangles on each side. Repeat with the remaining bread in a second oven-safe dish.
Divide the turkey breast equally among the two sandwiches.
Top all four toast points with a tomato half.
Place the sandwiches in the oven and bake until the turkey meat is heated through and the toast is golden, about 10 minutes.
In the meantime, melt the butter in a large saucepan. Slowly whisk in the flour until both are combined and it forms a roux. Continue to cook the roux for two minutes over medium‑low heat, stirring frequently.
Whisk in the heavy cream and cook over medium heat until the cream begins to simmer, about 5-7 minutes.
Remove the sauce from the heat and slowly whisk in the Pecorino Romano cheese until the sauce is smooth.
Add the nutmeg. Season with salt and pepper to taste.
Next, pour one-half of the Mornay sauce over one sandwich, completely covering the dish.
Repeat over the second sandwich.
Garnish both sandwiches with additional Pecorino Romano cheese.
Cross two pieces of the bacon on top.
Place the sandwiches under a broiler until the cheese begins to brown and bubble and the bacon is crisp, about 3-5 minutes.
Remove the sandwiches from the broiler. Sprinkle with paprika and parsley, and serve immediately.

Video

Notes

Storage Instructions

Hot Brown sandwiches are best served immediately. As the sandwich sits, the bread will start to absorb the sauce and become soggy. Therefore, I don’t recommend saving leftovers.

Nutrition