Print

Ultimate Classic Hot Brown Sandwich Kentucky Style Easy and Perfect

Ultimate Classic Hot Brown Sandwich Kentucky Style - featured image
Print Recipe

A rich and creamy open-faced sandwich featuring turkey, crispy bacon, and a cheesy Mornay sauce on toasted artisan bread, perfect for a comforting Southern meal.

Ingredients

Scale
  • Thick-sliced artisan white bread (sourdough works great for a sturdy base)
  • 6 oz (170 g) roast turkey breast, sliced per sandwich (leftover turkey works perfectly)
  • 2–3 crispy bacon strips per sandwich (Applewood smoked preferred)
  • 4 tbsp (56 g) unsalted butter
  • 4 tbsp (30 g) all-purpose flour
  • 2 cups (480 ml) whole milk (full-fat for richest sauce)
  • 1 cup (100 g) sharp white cheddar cheese, shredded (Cabot brand recommended)
  • 1/2 cup (50 g) Gruyère cheese, shredded
  • Salt and freshly ground black pepper to taste
  • A pinch of freshly grated nutmeg (optional)
  • Chopped fresh parsley for garnish
  • Thinly sliced pimento or roasted red peppers for garnish

Instructions

  1. Cook bacon strips in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and set aside.
  2. Lightly toast the artisan bread slices in a toaster or oven at 350°F (175°C) for 3-4 minutes until golden but still sturdy.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
  4. Slowly add the milk in a steady stream, whisking continuously to avoid lumps. Cook and stir until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove from heat and stir in shredded cheddar and Gruyère cheese until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.
  6. Place toasted bread on a baking sheet. Layer turkey slices evenly, then add crispy bacon on top.
  7. Spoon warm Mornay sauce generously over turkey and bacon, covering completely.
  8. Broil the sandwich for 3-5 minutes until the sauce bubbles and cheese turns golden brown. Watch closely to avoid burning.
  9. Remove from oven and garnish with chopped parsley and thin slices of pimento or roasted red peppers. Serve immediately while warm.

Notes

If sauce thickens too much before assembling, whisk in a splash of milk to loosen. Layer turkey cold and sauce hot to prevent sogginess. Watch broiler closely to avoid burning. For vegetarian version, substitute turkey and bacon with grilled portobello mushrooms and roasted red peppers, and use vegetarian cheese sauce or béchamel with nutritional yeast.

Nutrition

Keywords: Hot Brown, Kentucky Hot Brown, open-faced sandwich, turkey sandwich, Mornay sauce, Southern recipe, comfort food, bacon sandwich

Find it online: https://atomicbite.com/ultimate-classic-hot-brown-sandwich-recipe-kentucky-style-easy-and-perfect/