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Kentucky Hot Brown

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  • Yield: 4 1x



For sandwich:

  • 4 slices thick toast
  • 1lb turkey or chicken, cooked and sliced thin
  • 8 slices bacon cooked (crumbled if desired)
  • 8 slices tomatoes (or 2 small roma tomatoes, diced)
  • Mornay sauce (see below)
  • fresh parmesan and fresh parsley for garnish

For Mornay sauce:

  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 1/2c half-and-half
  • 3/4c grated parmesan or Romano cheese
  • salt and pepper to taste


For the mornay sauce:

  1. In a medium saucepan, melt butter over medium heat. Stir in flour and cook 1-2 minutes, or until slightly golden. Stir in half-and-half and stir until sauce has thickened somewhat. Stir in grated cheese and add salt and pepper, to taste.

For the sandwiches:

  1. Preheat the broiler. Line a baking sheet with foil. Place toast on baking sheet and divide the turkey (or chicken) among the toast and layer tomatoes on top of the turkey. Pour mornay sauce the top of each sandwich.
  2. Place pan under the broiler for 2-3 minutes, or until mornay sauce is golden and bubbly.
  3. Place bacon in an “x” over each sandwich and garnish with parmesan and parsley.