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Kentucky Hot Brown
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Kentucky Derby-inspired open-faced sandwich with roasted turkey, tomatoes, mornay sauce, and crispy bacon - an indulgent treat.
Ingredients:
  • For the sandwich
  • 4 slices bacon
  • 4 thick slices Texas toast or white sandwich bread
  • 10 ounces deli-sliced roast turkey
  • 1 tomato
  • 1/8 teaspoon kosher salt (optional)
  • 1/8 teaspoon freshly ground black pepper (optional)
  • 1/2 teaspoon chopped fresh parsley, for garnish
  • For the cheese sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/4 cup (1 ounce) grated Pecorino Romano
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground nutmeg
Instructions:
  • Preheat the oven to 400°F and line two baking sheets with heavy duty aluminum foil. Use one sheet for cooking the bacon and reserve the other for assembling the sandwiches; make sure it fits two slices of bread side by side.
  • Place the bacon slices on a baking sheet and cook until crispy, about 12 minutes, rotating the pan halfway through if needed. Drain on a paper towel-lined plate.
  • Toast 4 slices of bread until golden brown. Place 2 slices of toast side by side on a baking sheet, and cut the other 2 slices into triangles. Cut 4 slices of tomato. Evenly distribute the turkey on the toast, top with tomato slices, and season with salt and pepper.
  • Prepare the cheese sauce: Heat a small heavy-bottomed saucepan over medium heat. Melt the butter, then gradually whisk in the flour until it darkens slightly and smells nutty, about 1 minute. Slowly whisk in the milk and cream until the mixture is smooth and thick, about 3 minutes. Don't be alarmed if the mixture looks grainy at first - keep whisking until it becomes silky smooth.
  • Take the sauce off the heat and mix in the cheese, salt, pepper, and nutmeg until the cheese is melted. Adjust seasonings to taste, considering the turkey's saltiness, then pour half the sauce over each sandwich.
  • Broil the sandwiches on the upper oven rack until the sauce is bubbly and browned in spots, 3 to 5 minutes.
  • Presentation time: Using a spatula, elegantly transfer each sandwich and two triangles of toast to a plate. Drizzle the remaining sauce from the baking dish over the plates. Layer 2 slices of bacon in a crisscross pattern on top of each sandwich and sprinkle with parsley for a touch of freshness. Serve immediately while piping hot.

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