epicurious4.3
Classic Kentucky Hot Brown
A rich Mornay sauce transforms turkey, bacon, and tomato on toast into a classic Kentucky hot brown sandwich; serve it on Derby Day or after Thanksgiving.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●saucepan
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Working in batches if needed, cook 8 slices bacon in a large skillet over medium heat, turning occasionally, until brown and crisp, 8–⏱️ 10 minutes. Transfer bacon to paper towels to drain.
bacon8 slices
2
Meanwhile, cook 1½ Tbsp. unsalted butter and 1½ tsp. finely chopped onion in a small saucepan over medium-low heat, stirring often, until softened, about ⏱️ 4 minutes. Stir in 2 Tbsp. all-purpose flour and cook, stirring often, until coated and raw flour taste has cooked off, about ⏱️ 3 minutes. Remove pan from heat and, in a steady stream, pour in 1½ cups milk, vigorously whisking constantly until mixture is smooth. Mix in a pinch of cayenne pepper and season with kosher salt and freshly ground black pepper. Set over medium-high heat and bring just to a simmer, cooking until thickened, 1–⏱️ 2 minutes. Strain through a fine-mesh sieve into a medium bowl; add ¾ cup coarsely grated extra-sharp cheddar and 1 Tbsp. dry sherry and stir until cheese is melted and mixture is smooth.
½ Tbsp. unsalted butter1½ tsp. finely chopped onion1. all-purpose flour2 TbspPinch of cayenne pepperKosher salt, freshly ground black pepper. dry sherry1 Tbsp
3
Heat broiler. Arrange 4 thick slices white sandwich bread, toasted lightly, on a rimmed baking sheet and divide 8 oz. roast turkey breast, thinly sliced, and 4 thin slices tomato among toasts. Spoon some sauce over each and sprinkle with 2 Tbsp. finely grated Parmesan, dividing evenly. Broil sandwiches until brown and bubbly on top, 5–⏱️ 7 minutes. Remove from broiler and crisscross 2 bacon slices on top of each sandwich. Editor’s note: This recipe was first printed in the February 1990 issue of ‘Gourmet’ as ‘Hot Browns’; it was retested and edited for style and clarity by the Epicurious Test Kitchen in April 2026.
thick slices white sandwich bread, toasted lightly4. roast turkey breast, thinly sliced8 ozthin slices tomato4. finely grated Parmesan2 Tbspbacon8 slices
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