Master the iconic Kentucky Hot Brown recipe at home with this ultimate step-by-step guide! 🥓🧀✨ Recreate Louisville’s legendary 1926 Brown Hotel classic: double-toasted sourdough piled with juicy turkey, ripe tomatoes, and crispy smoked bacon, all drowned in velvety bourbon-kissed Mornay sauce and broiled until golden-perfect. Unlock pro hacks for unforgettable crunch, silky cheese sauce, and clever upgrades (smoked gouda? pimento swirl?). Perfect for Derby Day, game nights, or turning leftovers into cheesy nirvana. Southern comfort never tasted so authentic!
Ingredients Kentucky Hot Brown recipe
- 8 slices Texas toast (or thick-cut sourdough, crusts trimmed)
- 1 lb roasted turkey breast (sliced thick; leftover or freshly roasted*)
- 12–16 slices crispy bacon (oven-baked at 400°F/200°C on a rack for 15–20 mins)
- 2 large heirloom tomatoes (sliced ½-inch thick)
- 1.5 cups Mornay sauce (recipe below)
- ½ cup grated Pecorino Romano cheese (plus extra for garnish)
- Paprika and fresh parsley (for finishing)
Mornay Sauce:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warmed)
- ½ cup grated Pecorino Romano
- ½ cup shredded Gruyère (or sharp cheddar)
- Salt + white pepper to taste
- Pinch of nutmeg (optional, but recommended)
Steps Kentucky Hot Brown recipe
- Roast the Turkey (if not using leftovers):
- Preheat oven to 375°F (190°C). Rub a 1.5-lb turkey breast with olive oil, salt, pepper, and thyme. Roast for 45–50 mins until internal temp reaches 165°F. Rest 10 mins before slicing.
- Make the Mornay Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour to form a roux; cook 2–3 mins until pale blond.
- Gradually whisk in warm milk until smooth. Simmer 5–7 mins, stirring, until thickened.
- Off heat, stir in cheeses until melted. Season with salt, white pepper, and nutmeg. Cover to keep warm.
- Assemble the Hot Browns:
- Preheat broiler. Arrange toast slices on a baking sheet. Layer each with:
- Turkey slices (cover the toast)
- Tomato slices (2 per toast)
- Mornay sauce (generously spooned over tomatoes)
- Pecorino Romano (sprinkled on top)
- Broil 4–6 inches from heat for 3–5 mins until golden and bubbly. Watch closely!
- Finish & Serve:
- Remove from broiler. Cross 3–4 bacon slices over each Hot Brown.
- Dust with paprika and parsley. Serve immediately with a fork and knife.
Pro Tips for Perfection Kentucky Hot Brown recipe
- Bread Wisdom: Texas toast’s thickness prevents sogginess. Lightly toast it before assembling for extra structure.
- Cheese Upgrade: For luxury, use Gruyère in the Mornay—its nutty flavor beats cheddar.
- Crispy Bacon Hack: Bake bacon on a wire rack over a sheet pan for even crisping.
- Sauce Safety: If sauce thickens too much, whisk in warm milk, 1 tbsp at a time.
Pairings
- Drink: A crisp Kentucky bourbon cocktail or iced sweet tea with lemon.
- Side: Simple arugula salad with lemon vinaigrette to cut the richness.
Why It’s Ultimate:
By roasting your own turkey, using heirloom tomatoes, and balancing Gruyère’s nuttiness with Pecorino’s sharpness, this Hot Brown stays true to its roots while elevating every layer. The broiled Mornay crust adds a textural masterpiece, and the bacon’s smokiness ties it all together.
🍴 Pro Move: Add a bourbon splash (1 tbsp) to the Mornay sauce for a Kentucky kick!
Final Touch: Serve with Derby-themed napkins and a side of Southern charm. This dish isn’t just dinner—it’s a celebration of Louisville’s culinary legacy. Enjoy the decadence! 🥓🎩
FAQ: Making the Ultimate Kentucky Hot Brown recipe at Home
Q: Can I use a different cheese in the Mornay sauce?
A: Absolutely! While Gruyère adds nutty depth, you can substitute with sharp cheddar, Swiss, or even smoked Gouda. For authenticity, though, stick to Gruyère and Pecorino Romano.
Q: What if I don’t have Texas toast?
A: Use thick-cut sourdough, brioche, or even ciabatta. Just make sure to lightly toast it first to prevent sogginess under the sauce.
Q: Can I make this vegetarian?
A: Yes! Swap turkey for roasted portobello mushrooms, smoked tofu, or grilled eggplant. Use vegetable broth in the Mornay sauce (replace 1 cup milk with broth) for extra flavor.
Q: How do I store leftovers?
A: The Hot Brown is best fresh, but you can refrigerate components separately for 1–2 days. Reassemble and broil just before serving. Note: The sauce may thicken—add a splash of warm milk when reheating.
Q: Can I use deli turkey instead of roasted?
A: Yes, but thick-sliced roasted deli turkey works best (avoid thin, processed slices). For maximum flavor, roast your own turkey or use Thanksgiving leftovers.
Q: Why does my Mornay sauce taste grainy?
A: Graininess happens if the sauce overheats or cheese isn’t fully melted. Keep the heat low when adding cheese, and stir constantly until smooth. If it separates, blend with an immersion blender.
Q: Can I prep this ahead for a party?
A: Yes! Prep the Mornay sauce and roast turkey up to 2 days ahead. Store sauce in the fridge (reheat gently with extra milk). Assemble and broil just before serving.
Q: What if I don’t have a broiler?
A: Use a toaster oven on the “broil” setting, or bake at 450°F (230°C) for 5–7 minutes until bubbly. Watch closely to avoid burning.
Q: Can I make this gluten-free? Kentucky Hot Brown recipe
A: Yes! Use gluten-free bread and swap all-purpose flour for a 1:1 gluten-free flour blend in the Mornay sauce.
Q: Why is my bread soggy? Kentucky Hot Brown recipe
A: You might have skipped toasting the bread first, or overloaded it with sauce. Lightly toast the bread, and layer turkey/tomato as a barrier before adding Mornay.
Q: Can I add bourbon to the sauce? Kentucky Hot Brown recipe
A: Yes, and you should! Stir 1 tbsp bourbon into the Mornay sauce for a Kentucky kick.
Q: What’s the best side dish? Kentucky Hot Brown recipe
A: Keep it light! A simple arugula salad with lemon vinaigrette or pickled veggies cut through the richness.
Q: Can I freeze Hot Browns? Kentucky Hot Brown recipe
A: Not recommended. The Mornay sauce may separate upon thawing, and the bread will turn mushy.
Q: Can I use pre-cooked bacon? Kentucky Hot Brown recipe
A: Yes, but fresh-cooked bacon is crisper and richer. If using pre-cooked, warm it in the oven before assembling.
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