Kentucky Hot Browns

Comforting doesn't begin to describe Kentucky Hot Browns, but it certainly sums up how you'll feel while eating one. This quintessential American dish was invented in Kentucky in the 1920s, and remains a staple within the state and beyond to this day. Just six ingredients are needed to whip up this open-faced sandwich, with each one playing an important role to balance and flavor the dish.

To make it, a thick slice of toasted bread is topped with sliced, roasted turkey (yes, the quality matters here), and smothered with a hot, cheesy mornay sauce. Parmesan is sprinkled over for a double dose of cheese, and the sandwich is broiled until bubbly. To balance the decadence of the dish, fresh tomatoes are layered over the top, along with crispy bacon for a contrast in texture.

Learn how to make Kentucky Hot Browns. If you haven't yet tried this iconic dish, get ready to tuck in to something truly delicious.

The History of the Kentucky Hot Brown

This classic American dish, similar to a Welsh rarebit or French croque monsieur, was created in the 1920s in the Brown Hotel in Kentucky. Chef Fred Schmidt developed it to satisfy guests after late night dances and other social events, when he grew tired of serving plate after plate of ham and eggs.

Served in the elegant dining room, this hearty, delicious dish quickly gained popularity. It was labelled the "Hot Brown Sandwich" after the hotel it was created in.

It's hard not to fall in love with this combo: Toasted bread, sliced turkey, crispy bacon, fresh tomatoes, and a rich mornay sauce come together for a hearty and satisfying meal, perfect for lunch, dinner, or of course, a late-night snack. Kentucky hot browns remain a popular item at the Brown Hotel to this day, but are also served throughout Kentucky and beyond.

Ingredients for Kentucky Hot Browns

This iconic dish is a celebration of comforting flavors and textures, from crispy bacon to creamy mornay sauce. To make Kentucky hot browns, you'll need:

For the mornay sauce:

• Unsalted butter: This flavorful fat mixes with flour to create a roux to thicken the mornay.
• All-purpose flour: Thickens the sauce.
• Half-and-half: The liquid base of the creamy sauce.
• Parmesan cheese: For a decadent, cheesy sauce. Can substitute with other types of cheeses if preferred, including Gruyère, Cheddar, Pecorino Romano, Asiago, and more.
• Pepper and kosher salt: To enhance the overall flavor.

To assemble the sandwiches:

• Thick white bread slices: Thick-cut bread soaks up every drop of mornay sauce for a tender but toasty result.
• Sliced roasted turkey: Choose good-quality roasted turkey for the best flavor.
• Shredded Parmesan cheese: For an extra cheesy addition.
• Plum tomatoes: Adds freshness to the sandwiches. Can substitute with other types of ripe tomatoes, if preferred.
• Cooked bacon slices: To top the sandwiches before serving for a crispy, salty bite.
  

What Is Mornay Sauce?

One of the mother sauces, a béchamel is a French white sauce made by preparing a roux with butter and flour, adding milk and seasonings, and cooking until thickened. With the traditional addition of Gruyère or Parmesan cheese, it transforms into a creamy mornay sauce, although other cheeses can also be used in their place.

You're probably already familiar with mornay sauce. It's often used as a base for decadent mac and cheese, poured over veggies, baked into casseroles, and more.

How To Make Kentucky Hot Browns

Preparing the mornay sauce is the only real prep needed to make these hot browns. A quick assembly, and the broiler takes care of the rest. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare the mornay sauce: Melt butter in a heavy saucepan; add flour and cook, whisking, for 2 minutes. Gradually whisk in half-and-half, and cook until thickened. Remove from heat; whisk in cheese, pepper, and salt.
• Step 2. Toast the bread: Broil bread slices to toast on both sides.
• Step 3. Assemble the hot browns: Place bread into individual baking dishes. Top with turkey, mornay sauce, and Parmesan.
• Step 4. Broil: Broil until bubbly. Remove from oven, top with tomatoes and bacon, and serve.

Kentucky Hot Browns Variations

While they may be untraditional, there's no reason why you can't create your own unique twists on this classic dish:

• Turkey: Substitute the sliced roasted turkey with shredded BBQ or Buffalo chicken, fried chicken tenders, grilled chicken or thinly sliced steak, or lump crabmeat or lobster. Create a vegetarian version with grilled mushrooms or roasted veggies as a base, or a breakfast dish with scrambled or fried eggs.
• Bacon: Swap with turkey bacon if preferred.
• Cheese: Use any type you prefer to top the sandwiches before broiling, including shredded Cheddar, Pecorino Romano, Asiago, Gouda, Swiss, Havarti, Brie, pepper Jack, and more.
• Bread: Thick-sliced bread is key for an open-faced sandwich that soaks up every bit of that cheesy mornay sauce. That type can be any you love, including Texas toast, sourdough, ciabatta, or French bread, or get creative and try a version with biscuits or English muffins for breakfast.
• Tomatoes: Substitute with other ripe, juicy tomato varieties, including beefsteak or vine-ripened tomatoes, if needed.
• Kentucky Derby-approved: These slider and casserole versions of the Kentucky hot brown are ready to serve a crowd. Mini hot browns are appetizer-ready, too.

Tips for the Best Kentucky Hot Browns

While this sandwich might be simple in its makeup, there are a few key tips to keep in mind for the best Kentucky hot browns:

• Quality ingredients: Choose quality turkey, bread, bacon, cheese, and tomatoes for the best texture and flavor.
• Thick bread: This hearty dish needs thick-sliced bread to soak up all that cheesy goodness.
• Broil carefully: Broil on the top rack of the oven, but keep a close eye. The bread can go from toasted to burnt in seconds.
• Garnish: Consider garnishing the hot browns with chopped chives or parsley for a pop of freshness and color.
• Serve immediately: This dish is meant to be served immediately, while the bread is crisp and the sauce is bubbly.

What To Serve With Kentucky Hot Browns

Serve Kentucky hot browns for brunch, lunch, dinner, a late-night snack, or just about any time in between. Pair this rich sandwich with a crisp side salad, coleslaw, potato chips, French fries, roasted vegetables, pickles or fruit salad for a fresh addition.

If serving to celebrate the Kentucky Derby, pair with mint juleps, Kentucky bourbon pie, and all our crowd-pleasing favorites.

Can I Make Kentucky Hot Browns Ahead?

While hot browns are best served immediately after broiling, certain components can be prepared in advance so you'll be ready to assemble and broil when the time comes to plate up.

• Prepare the mornay sauce up to four days ahead, and refrigerate in an airtight container. Reheat on the stovetop over low heat when ready to use.
• Prepare the bacon ahead and store in the refrigerator, then reheat in the oven, on the stovetop, or in the microwave when needed.
• You can even pre-slice the tomatoes so they're ready to grab.

How To Store and Reheat Leftover Kentucky Hot Browns

Kentucky hot browns are best eaten immediately, but if you do have leftovers, store them well-wrapped or in an airtight container in the refrigerator for up to four days, keeping the tomatoes separate, if possible. Reheat the sandwiches in a preheated 350°F oven or on the stovetop until hot throughout and the internal temperature reaches 165°F. Top with fresh sliced tomatoes before serving.

More Kentucky-Inspired Dishes You'll Love

From burgoo to bourbon pie, these Kentucky-inspired recipes will be the perfect addition to your Derby Day spread:

• Harry Young's Burgoo Recipe
• Kentucky Benedictine Sandwiches
• Louisville Rolled Oysters
• Kentucky Beer Cheese
• Kentucky Hot Brown Casserole
  
• Inside-Out Hot Brown Bites
• Hot Brown Party Rolls
• Kentucky Oats Lily Drink
• Mint Julep
• Kentucky Bourbon Pie

Editorial contributions by Katie Rosenhouse.