Why You’ll Love This Recipe

• Authentic recipe inspired by the original from the Brown Hotel.
• Features a rich and velvety homemade Mornay sauce.
• Perfect for using leftover roasted turkey.
• An impressive and satisfying dish for brunch or dinner.
• A true American comfort food classic.

Equipment You’ll Need

• 4 individual oven-safe dishes (or a large cast-iron skillet/casserole dish)
• Medium saucepan
• Whisk
• Baking sheet
• Cutting board
• Chef’s knife

Ingredients

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup grated Pecorino Romano cheese, plus more for garnish
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 4 thick slices of Texas toast or other sturdy white bread, crusts removed
• 1.5 lbs thick-sliced roasted turkey breast
• 8 strips of thick-cut bacon, cooked until crisp
• 2 Roma tomatoes, sliced
• Paprika for garnish
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your broiler. Place the four individual oven-safe dishes or one large baking dish on a baking sheet for easy handling.
2. Make the Mornay Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a blond roux. Do not let it brown.
3. Gradually pour in the warm milk while whisking vigorously to prevent lumps. Bring the sauce to a gentle simmer and cook for 6-8 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
4. Remove the sauce from the heat. Stir in the 1/2 cup of Pecorino Romano cheese, nutmeg, salt, and pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
5. Toast the bread slices until golden brown and firm. You can do this in a toaster or under the broiler for a minute or two per side.
6. Assemble the Hot Browns: Place one slice of toasted bread in the bottom of each oven-safe dish. Arrange a generous portion of the sliced turkey over each piece of toast, covering it completely.
7. Pour a liberal amount of the Mornay sauce over the turkey and bread, ensuring it is completely covered and the sauce pools around the base.
8. Place the dishes under the broiler, about 6 inches from the heat source. Broil for 3-5 minutes, or until the sauce is bubbly and beginning to turn golden brown on top. Watch it very closely, as it can burn quickly.
9. Carefully remove the dishes from the oven. Garnish each Hot Brown by placing two slices of tomato on the side and crisscrossing two strips of cooked bacon on top.
10. Sprinkle with a little extra Pecorino Romano cheese, a dash of paprika, and fresh chopped parsley. Serve immediately while hot and bubbly.

Expert Cooking Tips

• Use thick, sturdy bread. A flimsy slice will become soggy and fall apart under the weight of the turkey and sauce.
• Warm the milk before adding it to the roux. This helps create a smoother, lump-free sauce.
• Don’t skimp on the sauce. The Hot Brown should be swimming in it. It’s the star of the show!
• Freshly grate your cheese. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
• Every broiler is different. Stay by the oven and watch carefully to prevent the top from burning before the dish is heated through.

Substitutions and Variations

While Pecorino Romano is traditional for its sharp, salty flavor, you can substitute with a good quality Gruyère or a sharp white cheddar for a slightly different but equally delicious flavor profile. For the bread, thick-sliced sourdough or brioche can be used. If you don’t have roasted turkey, thick-sliced deli turkey will work, but the texture and flavor of real roasted turkey is superior.

Common Mistakes to Avoid

The most common mistake is creating a lumpy Mornay sauce; prevent this by adding the warm milk slowly and whisking constantly. Another pitfall is using thin bread that disintegrates. Finally, walking away from the broiler is a recipe for disaster—it can go from golden to burnt in a matter of seconds. Keep a close eye on it.

Serving Suggestions

A Kentucky Hot Brown is a very rich and complete meal on its own. To balance the richness, serve it with a simple side salad dressed with a sharp vinaigrette. A crisp glass of Sauvignon Blanc or a classic Kentucky bourbon on the rocks also makes an excellent pairing.

Storage and Reheating Tips

The Kentucky Hot Brown is best enjoyed immediately after it comes out of the broiler. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place in an oven-safe dish and warm in a 350°F (175°C) oven until heated through. Avoid reheating in the microwave, as it will make the bread soggy and the sauce oily.

Frequently Asked Questions

What is Mornay sauce?

Mornay sauce is a classic French sauce. It’s a Béchamel sauce (a white sauce made from a roux of butter and flour cooked in milk) with shredded or grated cheese melted into it. It’s known for its rich, creamy, and savory flavor.

Can I prepare any components in advance?

Yes. You can cook the bacon and slice the turkey and tomatoes ahead of time. You can also make the Mornay sauce up to two days in advance. Store it in an airtight container in the fridge with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Reheat it gently on the stovetop, whisking until smooth, before assembling the sandwiches.

Is there a difference between a Hot Brown and a Welsh Rarebit?

Yes, they are quite different. A Welsh Rarebit is essentially a savory cheese sauce (often made with beer, mustard, and cheddar) served over toasted bread. A Kentucky Hot Brown is a more substantial dish that includes turkey and bacon and uses a milk-based Mornay sauce.

Conclusion

The Kentucky Hot Brown is a testament to the timeless appeal of well-executed comfort food. It’s a symphony of textures and flavors—creamy sauce, savory turkey, salty bacon, and sturdy toast. While it may seem indulgent, it’s a dish worth making for a special occasion or when you simply need a delicious, soul-warming meal. Follow this recipe, and you’ll bring a piece of Kentucky’s celebrated culinary heritage right into your own kitchen.