Kentucky Hot Brown Turkey Sandwich


1/2 stick of unsalted butter
2 oz of flour
1 qt of heavy cream
1/2 cup of Pecorino Romano cheese, plus 2 tbs
2 slices of Texas toast (thick sliced white bread) crust's trimmed
4 slices of thick sliced crispy bacon
2 Roma tomatoes sliced in half
Kosher salt and fresh cracked black pepper
Paprika for garnish
Parsley for garnish

This is a famous recipe for basically a open face turkey sandwich with cheese sauce and bacon. This is a Kentucky classic that was invented by chef Fred Schmidt of the Brown hotel in the 1920’s. This sandwich is a Louisville classic to this day.


  • Cook bacon in whatever manner you desire, and set aside.
  • In a two quart sauce pan, melt butter and slowly whisk in flour until a thick paste forms. (roux)
  • Continue to cook roux for 2  minutes over medium low heat, stirring frequently.
  • Whisk cream into roux and cook over medium heat until the cream begins to simmer. (2 to 3 minutes)
  • Remove sauce from heat, and slowly whisk in the 1/2 cup of Romano cheese until the sauce (mornay) is smooth. Season with salt and pepper.
  • For each Hot Brown place one slice of toast in an oven safe dish and cover with 1/2 lb of turkey.
  • Take two halves of tomato and set them along side the base of the turkey and toast.
  • Pour one half of the mornay sauce to completely cover the dish.
  • Sprinkle with the additional cheese.
  • Place the entire dish under a broiler until cheese sauce begins to brown and bubble.
  • Remove from broiler and cross two bacon slices on top.
  • Sprinkle generously with paprika and parsley.




15 min


20 min


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