Unlock the iconic Kentucky Hot Brown Recipe—a decadent open-faced sandwich born at Louisville’s historic Brown Hotel! 🥪✨ Layers of toasted sourdough, juicy roasted turkey, crispy bacon, and ripe tomatoes smothered in creamy Mornay sauce, broiled until golden and bubbly. This rich, savory-sweet masterpiece is the ultimate Bluegrass State comfort food—perfect for Derby Day, game nights, or whenever only cheesy, soul-warming indulgence will do. Your taste buds will sing “My Old Kentucky Home”!
Why the Hot Brown Recipe is a Kentucky Icon
Born in 1926 at Louisville’s Brown Hotel, the Hot Brown was Chef Fred K. Schmidt’s answer to tired dancers craving more than ham and eggs after midnight. Today, it’s a Derby Day staple and a symbol of Southern comfort. Think: creamy Mornay sauce, roasted turkey, crispy bacon, and juicy tomatoes piled on toast and broiled to golden perfection. It’s messy, indulgent, and unapologetically Kentucky. Hot Brown Recipe
Classic Kentucky Hot Brown Recipe
Serves 4
Ingredients:
- 8 slices Texas toast (or thick sourdough, crusts trimmed)
- 1 lb roasted turkey breast (sliced thick)
- 12–16 slices crispy bacon
- 2 large tomatoes (½-inch slices)
- 1.5 cups Mornay sauce (recipe below)
- ½ cup grated Pecorino Romano cheese
- Paprika + fresh parsley (for garnish)
Mornay Sauce:
- 4 tbsp butter
- ¼ cup flour
- 3 cups whole milk (warmed)
- ½ cup shredded Gruyère
- ½ cup grated Pecorino Romano
- Salt + white pepper to taste
- Pinch of nutmeg
Steps Hot Brown Recipe
- Make the Mornay Sauce:
- Melt butter in a saucepan. Whisk in flour to make a blond roux (2–3 mins).
- Gradually whisk in warm milk until smooth. Simmer 5–7 mins until thickened.
- Off heat, stir in cheeses, nutmeg, salt, and pepper.
- Assemble:
- Preheat broiler. Layer toast with turkey, tomato slices, and Mornay sauce.
- Sprinkle Pecorino Romano on top.
- Broil:
- Broil 4–6 inches from heat for 3–5 mins until golden and bubbly.
- Garnish:
- Cross 3–4 bacon slices over each Hot Brown. Dust with paprika and parsley.
5 Must-Try Variations
- Bourbon-Spiked Mornay: Add 1 tbsp bourbon to the sauce for smoky depth.
- Southern Surf ‘n’ Turf: Swap turkey for blackened shrimp or lump crab.
- Vegetarian “Hot Blonde”: Use roasted portobello mushrooms + cashew cheese sauce.
- Breakfast Hot Brown: Top with a fried egg and country ham; drizzle with maple syrup.
- Spicy Derby Edition: Add pickled jalapeños + hot honey to the Mornay.
Pro Tips for Perfection
- Bread: Lightly toast slices first to prevent sogginess.
- Turkey: Use leftover roasted turkey or thick-sliced deli meat.
- Bacon: Bake on a wire rack at 400°F (200°C) for maximum crispness.
- Sauce: Keep Mornay warm in a thermos if prepping ahead.
Pairings Fit for the Derby Hot Brown Recipe
- Drinks: Mint juleps, bourbon sweet tea, or a crisp Chardonnay.
- Sides: Buttermilk biscuits, bourbon-glazed carrots, or a simple arugula salad.
Why This Recipe is a Kentucky Must Hot Brown Recipe
The Hot Brown isn’t just food—it’s a story on a plate. From its Jazz Age roots to modern-day brunch menus, it embodies Southern hospitality, creativity, and a love for bold flavors. Whether you’re hosting a Derby party or craving comfort food with a side of history, this dish delivers.
Final Bite: Whip up a Hot Brown, raise a glass of bourbon, and toast to Kentucky’s culinary legacy. Share your creation with #HotBrownPride—because every bite is a tribute to the Bluegrass State! 🐎🧀
Hungry for more? Visit the Brown Hotel in Louisville for the original experience, or try our spicy Derby twist [link to Spicy Hot Brown recipe].
FAQ: Hot Brown Recipe
A: Absolutely! While roasted turkey is traditional, you can substitute it with:
- Chicken (rotisserie or grilled)
- Ham (country ham or smoked deli slices)
- Vegetarian option: Roasted portobello mushrooms, smoked tofu, or grilled eggplant.
A: The Mornay sauce is flexible:
- Gruyère substitutes: Swiss, sharp cheddar, or fontina.
- Pecorino substitutes: Parmesan or Asiago.
- For a smoky twist, add a sprinkle of smoked Gouda.
A:
- Too thick: Whisk in warm milk, 1 tbsp at a time.
- Too thin: Simmer longer or add a slurry of 1 tsp cornstarch + 1 tbsp cold water.
- Grainy sauce? Remove from heat before adding cheese, and blend with an immersion blender.
A: Yes! Use thick-cut sourdough, brioche, or ciabatta. Lightly toast it first to prevent sogginess under the sauce.
A: Bake bacon on a wire rack at 400°F (200°C) for 15–20 minutes. Avoid crowding the pan. Pre-cooked bacon works, but fresh is crispier.
A: Yes! Prep components separately:
- Mornay sauce: Store in the fridge for up to 2 days; reheat gently with extra milk.
- Turkey and bacon: Cook 1 day ahead.
- Assemble and broil just before serving.
A: Bake at 450°F (230°C) for 5–7 minutes until golden. Watch closely to avoid burning.
A:
- Gluten-free: Use GF bread and substitute flour with a 1:1 GF blend.
- Vegan: Swap turkey for roasted veggies, use vegan cheese sauce, and coconut “bacon.”
A: Go wild! Try:
- Avocado slices
- Fried egg (Breakfast Hot Brown!)
- Pickled jalapeños or hot honey for spice.
A: Invented in 1926 at Louisville’s Brown Hotel, it was a “hot” open-faced sandwich created to replace late-night ham and eggs.
A: Keep it Southern:
- Simple green salad with buttermilk dressing
- Bourbon-glazed carrots
- Cheesy grits or Derby pie for dessert.
A: Avoid sogginess by:
- Lightly toasting the bread first.
- Layering turkey and tomatoes as a barrier between bread and sauce.
- Serving immediately after broiling.
Pro Tip: For a Derby Day twist, add a splash of bourbon to the Mornay sauce! Hot Brown Recipe
This iconic dish is all about indulgence—embrace the mess, and enjoy a taste of Kentucky history. 🐎✨ Hot Brown Recipe
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