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5 from 1 vote

Kentucky Hot Browns

This delightful open face sandwich created by The Brown Hotel in Louisville Kentucky is a wonderful way to use some Thanksgiving leftover turkey. Popular on Derby day also for a great way to celebrate the ponies.
Prep Time1 hour
Cook Time35 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: Bacon, Hot Brown, Kentucky, Turkey
Servings: 2
Calories: 1154kcal

Ingredients

  • 1 1/2 tbsp salted butter
  • 1 1/2 tbsp All Purpose Flour
  • 1 1/2 cups heavy cream
  • 1/4 cup Pecorino Romano cheese plus extra for garnish
  • Pinch of ground nutmeg
  • Salt and pepper
  • 14 oz roasted turkey breast sliced thick
  • 4 slices Texas toast crusts trimmed
  • 4 strips bacon
  • 2 ea Roma tomatoes sliced thick
  • 1 sprinkle paprika
  • 1 sprinkle Parsley

Instructions

Turkey

  • Place turkey in a 2 Qt. cast iron pot. Add pan drippings and enough water to cover. Simmer until hot.

Bacon

  • Cook till just crispy and drain on a paper towel

Mornay Sauce

  • In a 10" skillet, melt butter over a medium low heat and slowly whisk in flour until combined to form a thickened roux. Cook roux for 2 minutes over medium-low heat, stirring frequently.
  • Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
  • Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the Mornay sauce is smooth.
  • Add nutmeg, salt and pepper to taste.

Prep:

  • For each Hot Brown, place one slice of the bread in an oven safe dish and cover with 7 oz. of the turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey. Pour half of the sauce over each dish, completely covering it and top with the bacon strips. Sprinkle with some additional cheese. Place in a 350 oven and cook till the cheese has melted. Sprinkle with paprika and parsley if desired and serve immediately.

Notes

Hot Browns are normally served using thick sliced roast turkey breast, but for this dish I used pieces pulled off the turkey breast and cooked them in reserved juice with water added. Pouring a little of that juice on the bread adds a lot of flavor to the dish. Make sure the dishes are oven safe before making.

Nutrition

Calories: 1154kcal | Carbohydrates: 60g | Protein: 51g | Fat: 76g | Saturated Fat: 49g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 343mg | Sodium: 1315mg | Potassium: 670mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2650IU | Calcium: 370mg | Iron: 4mg