Kentucky Hot Brown Sandwich


Kentucky Hot Brown Sandwich

Warm sliced turkey is topped with a creamy, bold cheese sauce and crispy bacon.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4



  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup shredded Croc Sharp Cheddar
  • Pinch freshly grated nutmeg


  • Four 3/4-inch-thick slices white bread toasted
  • 8 oz roasted turkey breast cut 1/4" thick
  • 2 large red tomatoes sliced
  • 1/4 cup grated pecorino
  • 1 tablespoon chopped fresh parsley
  • 8 slices cooked bacon
  • 6-7 multi-color mini tomatoes sliced


  1. For the mornay sauce: Cook the butter and flour over medium heat in a pot, stirring continuously for 5 minutes; the roux will be pale gold in color. Raise the heat to medium-high and add the milk. Whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. Remove the pot from the heat and stir in the cheddar and nutmeg.
  2. For the sandwich: Preheat the broiler. Assemble the hot brown by laying the toast down in a large pan. Divide the sliced turkey over the top. Layer with the red tomatoes, mornay sauce and pecorino. Place the pan under the broiler until the sauce is golden brown, about 5 minutes. Cut into two pieces if desired. Transfer to a plate and sprinkle with the parsley and top with the bacon and a few mini tomato slices.