The Kentucky Hot Brown is not a sandwich; it’s a Louisville institution. Conceived in 1926 at the venerable Brown Hotel as a late-night riff on eggs Benedict, this hearty, open-faced wonder features turkey, bacon and Mornay sauce in a blend of comfort food, culinary moxie. Here, how to nail the original recipe, plus pro tips to make it the star of your party.
The Original Brown Hotel Hot Brown Recipe
Ingredients:
- 8 slices Texas toast (or you can use thick-cut sourdough, crusts removed)
- 1 lb thick sliced roasted turkey breast (even better if it is leftover!)
- 1 lb bacon crispy (12–16 slices)
- 2 to 3 large tomatoes (cut ½-inch thick)
- 1.5 cups Mornay (see recipe below)
- ½ cup grated Pecorino Romano cheese (or Parmesan)
- Paprika (for dusting)
- Fresh flat Parsley (chopped, as garnish)
Mornay Sauce (Cheesy Béchamel):
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- ½ cup grated Pecorino Romano
- ½ cup shredded sharp cheddar (Brown Hotel goes for extra opulence and uses Gruyère)
- Salt + white pepper to taste
- Pinch of nutmeg (optional)
Steps
Make the Mornay Sauce:
In a saucepan over medium heat, melt butter. Add flour and whisk to form a roux; cook 2–3 min (until blond, not brown!).
Slowly stream in warm milk while whisking. Simmer 5-7 mins, stirring, until thickened.
Remove from heat. Stir in cheeses until melted. Season the sauce with salt, white pepper and nutmeg. Keep warm. Kentucky Hot Brown
Assemble the Hot Browns:
Preheat broiler.
Arrange 2 slices of toast on a platter or in an ovenproof dish or skillet. Top each with turkey, 2 slices of tomato and 4 ounces Mornay sauce.
Generously sprinkle Pecorino Romano over the sauce.
Broil to Perfection:
Broil 4-6 inches from heat for 3-5 mins until bubbly and light brown. Keep an eye on it, as it will burn quickly!
Garnish & Serve:
Cross 3–4 slices of bacon on each Hot Brown. Sprinkle with paprika and parsley.
Serve immediately with a fork and knife, (this isn’t finger food). Kentucky Hot Brown
Pro Tips for Hot Brown Glory
- Toast Matters: Use sturdy bread—Texas toast or sourdough holds up to the sauce.
- Turkey Hack: Leftover Thanksgiving turkey is ideal, but deli-sliced works in a pinch.
- Crispy Bacon: Bake bacon at 400°F (200°C) on a rack for even crispness.
- Sauce Savvy:
- Add a splash of bourbon to the Mornay for a Kentucky kick.
- No Gruyère? Substitute Swiss or fontina.
- If sauce thickens too much, thin with a splash of warm milk.
Classic vs. Modern Twists
- Traditionalist: Stick to the original—turkey, bacon, tomato, Mornay.
- Southern Upgrade: Add a fried green tomato or pimento cheese layer.
- Seafood Swap: Replace turkey with shrimp or crab (the “Hot Blonde”).
- Vegetarian: Use roasted mushrooms or smoked tofu + vegan cheese sauce.
Pairing Suggestions
- Sides: A simple green salad with buttermilk dressing or bourbon-glazed carrots.
- Drinks: A crisp Kentucky ale, mint julep, or sweet tea with lemon.
- Dessert: Derby pie or bourbon bread pudding. Kentucky Hot Brown
Why the Hot Brown Endures Kentucky Hot Brown
This dish is a love letter to indulgence. The creamy Mornay sauce, salty bacon, and juicy tomatoes create a symphony of textures, while the broiled cheese crust adds crunch. It’s messy, rich, and unapologetically Southern—a dish that demands to be shared (or not!).
Q: What’s the origin of the Kentucky Hot Brown?
A: Born in 1926 at Louisville’s Brown Hotel! Chef Fred K. Schmidt created it as a midnight snack for tired dancers. It replaced basic ham sandwiches with luxurious turkey, Mornay sauce, and bacon – served sizzling in silver platters. #Kentucky Hot Brown
Q: Can I use chicken instead of turkey?
A: Absolutely! Rotisserie chicken or leftover holiday turkey works perfectly. Pro tip: Smoked turkey adds bonus depth. #Kentucky Hot Brown
Q: Why does my bread get soggy?
A: Double-toast your bread!
→ Brush slices with melted butter or oil.
→ Toast at 400°F (200°C) for 5 mins per side before saucing. #Kentucky Hot Brown
Q: What’s the secret to silky Mornay sauce?
A: Low heat + room-temp cheese!
→ Warm milk before adding to roux.
→ Remove sauce from heat before stirring in cheese.
→ Bonus hack: Add 1 tsp mustard powder for emulsification.
Q: Can I make Hot Browns ahead?
A: Yes!
→ Assemble without broiling (keep sauce separate).
→ Refrigerate 24 hours.
→ Pour cold sauce over, then broil 5-7 mins.
Q: What wine pairs with Hot Browns?
A: Crisp whites or light reds:
→ Chardonnay (buttery notes)
→ Pinot Noir (bright acidity)
→ Kentucky bourbon, obviously! 🥃
Q: Are there vegetarian versions?
A: Try these swaps:
→ Turkey: Portobello mushrooms or smoked tofu.
→ Bacon: Coconut bacon or smoked paprika chickpeas.
→ Mornay: Use veggie broth + nutritional yeast.
Q: Why broil instead of bake?
A: Broiling creates the iconic bubbled, golden crust in minutes! Baking dries out the dish. Never walk away – cheese burns fast!
Final Bite
Whether you’re hosting a Derby party, nursing a bourbon haze, or just craving comfort food royalty, the Kentucky Hot Brown delivers. Channel your inner 1920s flapper or dapper gent, and serve this iconic dish with a side of Bluegrass pride. 🐎✨
Pro Tip: Leftover Mornay sauce? Toss it with pasta for a next-level mac and cheese!
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