Kentucky Hot Brown
An open-faced turkey sandwich blanketed in Mornay sauce, bacon, and tomato, broiled until bubbling.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Broiler-safe skillet
- •Saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 44
- carbs
- 30
- protein
- 38
- calories
- 680
Instructions
- 1
Cook bacon until crisp. Set it aside.
- 2
Melt butter in a saucepan and whisk in flour to make a roux paste. Cook for 2 minutes.
- 3
Slowly whisk in warm milk. Simmer until thickened.
- 4
Stir in pecorino romano until melted. Season with salt, pepper, and nutmeg.
- 5
Place toast in individual broiler-safe skillets or ramekins. Top with turkey slices.
- 6
Pour the Mornay cheese sauce generously over the turkey.
- 7
Arrange tomato slices on top. Broil until the sauce is browned and bubbling, about 3-5 minutes.
- 8
Cross two bacon strips over each serving. Sprinkle with paprika and serve right away.
Chef's tips
Broil only until the sauce blisters in spots, or it will separate. Toast the bread firmly so it does not turn soggy under the sauce.
Storage
Best eaten immediately; leftover components keep separately in the fridge for 2 days.
Reheating
Reheat sauce gently on the stovetop and reassemble; broil briefly to re-crisp bacon.
Common mistakes to avoid
- •Using thin-sliced deli turkey instead of roasted turkey breast
- •Letting the Mornay sauce boil, which can make it separate
Serving suggestions
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