Hot Brown
Created at Louisville's Brown Hotel in 1926, the Hot Brown is Kentucky's most famous sandwich - though it's really an open-faced masterpiece. Sliced turkey on toast points is smothered in rich Mornay sauce, topped with bacon and tomato, then broiled until bubbly and golden. Pure Southern elegance.
Equipment Needed
Instructions
Cook the bacon: Arrange bacon on a baking sheet. Bake at 400F for 15-18 minutes until crispy. Set aside on paper towels. Keep bacon whole - do not crumble.
Make the roux: Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until the raw flour smell is gone.
Add the milk: Gradually whisk in warm milk, a little at a time, whisking constantly to prevent lumps. Continue until all milk is incorporated and sauce is smooth.
Cook the sauce: Continue cooking over medium heat, whisking frequently, until sauce thickens and coats the back of a spoon, about 8-10 minutes.
Add the cheese: Remove from heat. Whisk in Parmesan and Pecorino Romano until melted. Temper the egg yolk with a bit of hot sauce, then whisk it in. Add nutmeg, salt, and pepper.
Toast the bread: Toast the bread slices until golden. Cut diagonally into triangles (toast points) if desired, or leave whole.
Assemble the Hot Browns: Place toast in the center of oven-safe dishes or a baking sheet. Layer sliced turkey generously over the toast.
Add the Mornay: Ladle Mornay sauce generously over the turkey, covering it completely. The sauce should pool slightly around the edges. Sprinkle with extra Parmesan.
Broil until golden: Place under the broiler for 3-4 minutes until the sauce is bubbly and golden brown on top. Watch carefully - it can burn quickly!
Garnish and serve: Remove from broiler. Cross two strips of bacon on top of each Hot Brown. Add tomato slices and fresh parsley. Serve immediately in the baking dish - it's traditional!
💡 Pro Tips & Variations
- The Brown Hotel story: Chef Fred Schmidt created the Hot Brown in 1926 to feed hungry guests after late-night dancing at the hotel. It was an instant hit and has been on the menu ever since.
- Use quality turkey: Freshly roasted turkey breast makes all the difference. Avoid deli turkey if possible.
- Mornay must be rich: Don't skimp on the cheese or butter. This is meant to be an indulgent dish.
- Whole bacon strips: Traditional Hot Browns feature whole bacon strips crossed on top, not crumbled. It's part of the presentation.
- Individual dishes: Serve in individual gratin dishes for an elegant presentation and easier serving.
- Visit the original: The Brown Hotel in Louisville still serves the original Hot Brown recipe. It's a pilgrimage for sandwich lovers.