Recipe

Kentucky Hot Brown

An open-faced turkey and bacon sandwich drenched in quick Mornay sauce and broiled until golden and bubbly.

By Matt Campbell

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4.8

A plated Kentucky Hot Brown on a white dish: toasted bread topped with sliced turkey, tomato, crispy bacon, and golden bubbly Mornay sauce, set on a simple wooden table with warm natural light

The Hot Brown is what happens when a sandwich decides it wants to be a casserole for the evening. It is open-faced, fork-and-knife cozy, and unapologetically covered in a creamy cheese sauce that bubbles and bronzes under the broiler.

Commonly credited to Louisville’s Brown Hotel (way back in the 1920s), this classic stacks toasted bread, turkey, tomato, and crispy bacon, then gets hit with a quick Mornay sauce (that is béchamel plus cheese). The payoff is huge: crisp edges, savory turkey, salty bacon, and that “hold on, let me take another bite” sauce.

All ingredients for a Kentucky Hot Brown arranged on a kitchen counter: sliced turkey, bacon, tomatoes, bread, butter, flour, milk, Parmesan, nutmeg, and seasonings in small bowls with bright natural light

Why It Works

Fast, classic Mornay sauce: a simple butter and flour roux plus warm milk, finished with Parmesan and or Romano for a smooth, spoonable sauce that broils beautifully.
Built-in texture: toasted bread keeps things from getting soggy, and the bacon stays crisp if you add it after broiling.
Big flavor with accessible ingredients: deli turkey works, leftover roast turkey works even better, and everything else is pantry and fridge friendly.
Broiler magic: a quick blast gives you those golden spots and crisp edges without babysitting the oven.

Pairs Well With

Storage Tips

Hot Browns are at their absolute best freshly broiled, but you can still save leftovers without turning them into a sad, soggy situation.

How to store

Food safety note: refrigerate leftovers within 2 hours.
Store components separately if you can: keep turkey and tomato in one container, bacon in another, and sauce in its own container. Bread is best toasted fresh.
If already assembled: refrigerate in an airtight container for up to 2 days. The toast will soften, but the flavor is still solid.

How to reheat

Best method: warm the sauce gently on the stovetop (or microwave in short bursts, stirring often) with a splash of milk to loosen. Re-toast bread, then reassemble and broil 1 to 3 minutes.
Microwave only: it works in a pinch, but the sauce can separate if overheated. Go at 50% power and stir the sauce if possible.
Temperature check (optional but helpful): reheat turkey to 165°F (74°C).

A small saucepan on the stove with creamy Mornay sauce being whisked until smooth with gentle steam rising in warm kitchen light

Common Questions

What is a Hot Brown, exactly?

A Kentucky Hot Brown is an open-faced turkey sandwich topped with tomato and bacon, then covered in Mornay sauce and broiled until browned and bubbly. It is usually eaten with a fork and knife.

Do I have to use turkey?

Turkey is traditional, but you can swap in leftover roast chicken. Ham is also good, just salt your sauce lightly since ham brings plenty of seasoning.

What kind of cheese is best for the sauce?

Parmesan is very common and works beautifully here. If you want to lean more old-school steakhouse-salty, try Pecorino Romano or a Parmesan and Romano blend. For a slightly meltier, richer sauce, you can do half Parmesan (or Romano) and half Gruyère. Avoid pre-shredded cheese if you can, since it can make sauces grainy.

Can I make the Mornay sauce ahead of time?

Yes. Make it up to 2 days ahead, chill, then reheat gently with a splash of milk to loosen. Whisk until smooth before pouring.

Why did my sauce get lumpy?

Usually the milk was too cold or added too fast. Next time, warm the milk and whisk while slowly streaming it in. If it is already lumpy, whisk hard over low heat, or blend briefly with an immersion blender.

How do I keep the bacon crisp?

Cook it until properly crisp, drain well, and add it after broiling or right at the end so it does not soften under the sauce.

Where should my oven rack be for broiling?

Set the rack so the tops of the sandwiches sit about 4 to 6 inches from the heat source. Then watch like a hawk, because the difference between golden spots and “oops” is about 30 seconds.

No broiler. Now what?

No problem. Bake at 450°F until the sauce is bubbling, 6 to 10 minutes, then finish with bacon. If you want extra browning, run the oven as hot as it will go for the last minute or two and keep a close eye on it.

A baking sheet with two assembled Hot Browns on toast covered in pale Mornay sauce, placed under an oven broiler with the sauce just starting to bubble

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (for bacon)
Medium saucepan (for Mornay)
Whisk
Measuring cups and spoons
Baking sheet
Wire rack (optional, helps bacon crisp evenly)
Toaster or oven for toasting bread
Broiler
Instant-read thermometer (optional, for reheating)

The first time I had a real Hot Brown, I remember thinking, “This is basically a comfort-food mic drop.” It is a sandwich, sure, but it eats like a warm, saucy reward for surviving the day. When I make it at home, I keep it friendly: deli turkey is allowed, the sauce is not fussy, and the broiler does the heavy lifting. Also, I will absolutely “test” the bacon for quality control. Multiple times.