Table of Contents

Kentucky Hot Brown: A Culinary Classic

The first time I encountered a Kentucky Hot Brown, it wasn’t in a fancy restaurant, but at a cozy diner tucked away in Louisville. The aroma of toasted bread, bubbling cheese sauce, and crispy bacon filled the air. I remember the anticipation as the server placed the steaming dish before me, a golden-brown masterpiece promising warmth and comfort. That first bite, a symphony of textures and flavors, was an instant love affair—creamy, savory, and utterly satisfying. It’s a dish that embodies Southern hospitality, and I’ve been recreating it ever since, adding my own little touches while staying true to the original spirit.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Dietary Type: Not Gluten-Free

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1/2 cup freshly grated parmesan cheese
1 egg, room temperature and beaten
Salt and black pepper, to taste
1/2 cup prepared whipped cream
8 slices toasted white bread, crust trimmed off
1 lb cooked turkey breast, thinly sliced
Grated parmesan cheese, for topping
1 (2 ounce) jar diced pimentos, drained
8 slices bacon, fried crisp

Equipment Needed

Large saucepan
Whisk
Small bowl
Metal or flameproof baking dish
Broiler

Instructions

Begin by preparing the Mornay sauce. In a large saucepan over medium heat, melt the 6 tablespoons of butter. It’s essential to use a pan large enough to accommodate the sauce as it thickens.
Gradually add the 6 tablespoons of all-purpose flour to the melted butter, stirring constantly with a whisk until smooth and free from lumps. This mixture, known as a roux, is the base of the sauce and should be cooked for a minute or two to eliminate any raw flour taste.
Slowly stir in the 3 cups of milk, whisking continuously to prevent lumps from forming. Continue stirring until the sauce comes to a gentle boil, then remove from heat.
Add the 1/2 cup of freshly grated parmesan cheese to the sauce and stir until melted and well blended, creating a smooth and creamy texture. This step infuses the sauce with a rich, nutty flavor.
In a small bowl, beat the 1 egg until lightly frothy.
Tempering the egg is crucial to prevent it from curdling. Gradually add 1 cup of the hot cheese sauce to the beaten egg, a little at a time (about 1/3 cup at a time), stirring constantly to slowly raise the egg’s temperature.
Gradually add the egg mixture back into the remaining sauce in the saucepan, stirring constantly until well blended. Season with salt and black pepper to taste, adjusting the seasoning as needed to enhance the flavors.
Fold in the 1/2 cup of prepared whipped cream gently, incorporating it into the sauce to add a light and airy texture. Be careful not to overmix, as this can deflate the whipped cream.
Now, it’s time to assemble the Hot Browns. For each sandwich, place two slices of toasted white bread on a metal or flameproof baking dish. Trimmed crusts give a more elegant appearance, but leaving them on is perfectly acceptable.
Cover the toast with a liberal amount of the 1 lb of thinly sliced cooked turkey breast. Ensure the turkey is evenly distributed across the bread to provide a consistent flavor in every bite.
Pour a generous amount of the prepared cheese sauce over the turkey, ensuring that both the turkey and toast are well coated. The sauce should be thick enough to cling to the ingredients but still pourable.
Sprinkle additional grated parmesan cheese over the sauce, adding a layer of savory goodness that will brown beautifully under the broiler.
Place the entire dish under a broiler until the sauce is speckled brown and bubbly. Keep a close eye on it to prevent burning, as broilers can vary in intensity. This should take just a few minutes.
Remove the dish from the broiler, and immediately sprinkle with the drained diced pimentos for a pop of color and a slightly sweet, tangy flavor.
Cross two pieces of crisp-fried bacon over the top of each Hot Brown, adding a smoky, salty finish and a satisfying crunch.
Serve immediately while hot and bubbly.

Expert Tips & Tricks

For an extra layer of flavor, consider marinating the turkey in a blend of herbs and spices before cooking.
If you don’t have whipped cream on hand, you can substitute it with crème fraîche or sour cream for a tangier flavor.
To prevent the sauce from becoming too thick, add a splash of milk while reheating.
For a richer sauce, use heavy cream instead of milk.
Toast the bread just before assembling to keep it from getting soggy.
Don’t overcrowd the broiler. Broil in batches for even browning.

Serving & Storage Suggestions

Serve the Kentucky Hot Brown immediately after broiling for the best experience. The bubbling cheese sauce and crispy bacon are at their peak when fresh out of the oven. Garnish with a sprinkle of fresh parsley or a few extra pimentos for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through. You can also microwave it, but the bacon may lose its crispness. The Hot Brown is best enjoyed fresh, but reheating is a good option to minimize food waste. Freezing is not recommended as the sauce’s texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	764.6 kcal	N/A
Calories from Fat	362 g	47%
Total Fat	40.2 g	61%
Saturated Fat	21.8 g	108%
Cholesterol	239.7 mg	79%
Sodium	910.4 mg	37%
Total Carbohydrate	44.8 g	14%
Dietary Fiber	1.8 g	7%
Sugars	3.3 g	N/A
Protein	53.9 g	107%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Hot Brown: Substitute the turkey with grilled portobello mushrooms or sliced tomatoes and add a layer of sautéed spinach.
Gluten-Free Hot Brown: Use gluten-free bread and a gluten-free flour blend for the sauce.
Spicy Hot Brown: Add a pinch of cayenne pepper to the cheese sauce or use pepper jack cheese instead of parmesan.
Seafood Hot Brown: Replace the turkey with grilled shrimp or lobster for a luxurious twist.
Chicken Hot Brown: Use shredded cooked chicken instead of turkey.
Smoked Hot Brown: Try using smoked turkey or bacon to add a depth of flavor to the dish.

FAQs (Frequently Asked Questions)

Q: Can I make the cheese sauce ahead of time?
A: Yes, you can prepare the cheese sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator and reheat gently over low heat, stirring occasionally, before using. You might need to add a splash of milk to thin it out.

Q: What type of bread is best for a Hot Brown?
A: Traditional recipes call for white bread, but you can use your favorite type of bread, such as sourdough or Texas toast, if preferred. The key is to ensure it’s sturdy enough to hold the toppings and sauce.

Q: Can I use pre-shredded parmesan cheese?
A: While pre-shredded parmesan cheese is convenient, freshly grated parmesan will melt more smoothly into the sauce and provide a richer flavor.

Q: How do I prevent the broiler from burning the top of the Hot Brown?
A: Keep a close eye on the Hot Brown while it’s under the broiler, and move the rack lower if the top is browning too quickly. You can also tent it with foil to prevent burning.

Q: Can I add other toppings to the Hot Brown?
A: Absolutely! Feel free to customize your Hot Brown with other toppings like sliced avocado, caramelized onions, or a drizzle of hot sauce.

Final Thoughts

The Kentucky Hot Brown is more than just a sandwich; it’s an experience, a taste of Southern comfort and hospitality. Whether you stick to the classic recipe or add your own creative twist, I encourage you to try this iconic dish. Gather your friends or family, share a Hot Brown, and savor the deliciousness together. Don’t hesitate to leave feedback and share your culinary adventures. Perhaps pair it with a crisp green salad or a refreshing mint julep for the complete Kentucky experience. Enjoy!

Kentucky Hot Brown Recipe