Authentic Kentucky Hot Brown from Scratch | Famous Brown Hotel Recipe

Authentic Kentucky Hot Brown (Classic Louisville Recipe) 

The Kentucky Hot Brown is a legendary American open-faced sandwich created in the 1920s at The Brown Hotel. It was originally served as a late-night dish for ballroom guests who wanted something more substantial than ham and eggs.

The dish features roasted turkey on toasted bread, covered with rich Mornay sauce, topped with tomatoes and crispy bacon, then broiled until golden and bubbling. When done properly, the sauce should be silky and luxurious, with a lightly browned crust from the broiler.

Kentucky Hot Brown Recipe

Authentic Kentucky Hot Brown Recipe.

The Kentucky Hot Brown is a legendary American open-faced sandwich

Yield: 2 servings (2 large open-faced sandwiches)

Total Time: 30 minutes

Ingredients

For the Sandwich

·         4 slices thick white bread or Texas toast

·         300 gram (10 oz) roasted turkey breast, sliced thick

·         4 strips bacon

·         1–2 ripe tomatoes, sliced

·         grated Parmesan cheese, ½ cup

·         Paprika (for garnish)

·         Fresh parsley, chopped

For the Mornay Sauce

·         unsalted butter, 2 tablespoons

·         all-purpose flour, 2 tablespoons

·         whole milk, 1½ cups (warm)

·         heavy cream, ½ cup

·         Parmesan cheese, ½ cup grated

·         nutmeg, ¼ teaspoon freshly grated

·         Salt and freshly ground black pepper, to taste

Equipment

·         Medium saucepan

·         Whisk

·         Skillet

·         Baking dish or oven-safe platter

·         Broiler

Step-by-Step Instructions

Cook the Bacon

Place bacon strips in a skillet over medium heat.

Cook slowly until deep golden and crisp.

Transfer to paper towels and reserve.

The bacon should stay crisp so it contrasts with the creamy sauce.

Toast the Bread

Lightly toast the bread slices until golden but still slightly soft inside.

Arrange the toasted bread in an oven-safe baking dish.

Prepare the Classic Mornay Sauce

Make the Roux

In a saucepan over medium heat, melt butter.

Add flour and whisk continuously for 1–2 minutes.

This removes the raw flour taste and forms a blond roux.

Add Dairy

Slowly whisk in warm milk and cream.

Continue whisking to avoid lumps.

Simmer gently until the sauce thickens enough to coat the back of a spoon.

Finish the Sauce

Add:

Parmesan cheese

Nutmeg

Salt and black pepper

Stir until the sauce becomes smooth, rich, and velvety.

Assemble the Hot Brown

Place toasted bread in the baking dish.

Top each slice generously with roasted turkey slices.

Ladle warm Mornay sauce over the turkey so it completely covers the meat.

Sprinkle with additional Parmesan cheese.

Place tomato slices and two bacon strips on each sandwich.

Broil the Sandwich

Preheat the broiler.

Place the assembled dish under the broiler for 2–3 minutes.

The sauce should become:

bubbly

lightly browned

slightly caramelized on top

Watch carefully to prevent burning.

Garnish and Serve

Remove from the oven.

Finish with:

a light sprinkle of paprika

chopped fresh parsley

Serve immediately while hot and creamy.

Chef’s Professional Tips

Use roasted turkey, not deli meat.

Fresh roasted turkey provides better texture and flavor.

Keep the sauce pourable.

Mornay sauce thickens quickly; add a splash of milk if necessary.

Broiling creates the signature crust.

The golden top layer is essential to the authentic dish.

Serving Suggestions

This rich Southern classic pairs well with:

crisp green salad

roasted potatoes

pickled vegetables

iced tea or bourbon cocktails