There’s nothing like a Kentucky Hot Brown from the Brown Hotel in Louisville, Kentucky. A Louisville tradition worldwide. The Louisville Hot Brown has been featured in every major magazine and newspaper, from Southern Living to the Wall Street Journal. The recipe below is how I make my hot brown. You can read more about the hotel and get the original recipe here: The Hot Brown at the Brown Hotel.
Ingredients needed for Kentucky Hot Brown:
real butter
all purpose flour
whipped cream
Use Pecorino Romano Cheese or freshly grated Parmesan cheese
Sliced Roast Turkey Breast (I just use as much as I want on a sandwich)
Salt and pepper to taste (I like a lot of pepper on mine)
Texas toast
bacon
Roma tomatoes
paprika
Parsely
Melt butter in a saucepan and stir in flour until a thick paste (blood sweats) forms. Cook over medium-high heat for two minutes, stirring frequently. Stir in the heavy cream and cook over medium-high heat until the mixture begins to simmer, about 3 minutes. Remove the sauce from the heat and slowly stir in 1/4 cup Pecorino Romano cheese until the sauce is smooth. Season with salt and pepper.
Served at the Kentucky Derby Parties every year, the Brown Hotel’s hot brown is a truly original Kentucky recipe. It’s always a wonderful way to enjoy leftover turkey, even during the holidays. We always have these the day after Thanksgiving and it has become a tradition in our house. These sandwiches are really delicious and unique.
If you don’t have individual baking pans that fit under the grill, a metal cake pan works great, or you can combine several in a large baking pan and place under the grill at the same time. A large iron skillet is also great for making more than one sandwich at a time. Some recipes add sliced ham along with the turkey.
“I had the pleasure of having my first hot brown at the Brown Hotel in Louisville, KY while I was in town for the Kentucky Derby. I decided to try it myself and I’m thrilled to have found this recipe! I was perfect and just as I remembered!! Thank you so much!” – Caroline
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Kentucky Hot Brown
This classic is always a hit!
Servings: 4
- 1 ounce real butter or about 2 tablespoons
- 1/4 Cup all purpose flour
- 1 pint of cream
- 1/4 Cup plus extra cheese to sprinkle over hot brown Pecorino Romano cheese or freshly grated Parmesan cheese
- Sliced roasted turkey breast I just use as much as I want on a sandwich
- salt and pepper to taste I like a lot of pepper on mine
- 4 slices Texas toast with the crust cut off
- 8th slices bacon cooked crispy or how you like it
- 4 Roma tomatoes Halve or use regular tomatoes
- paprika
- Parsely
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Melt butter in a saucepan and stir in flour until a thick paste (blood sweats) forms. Cook over medium-high heat for two minutes, stirring frequently. Stir in the heavy cream and cook over medium-high heat until the mixture begins to simmer, about 3 minutes. Remove the sauce from the heat and slowly stir in 1/4 cup Pecorino Romano cheese until the sauce is smooth. Season with salt and pepper.
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For each hot brown, place a slice of toast in an ovenproof dish and top with turkey slices. Take the two halves of the Roma tomato and place them next to the turkey and toast. Next, pour in a quarter of the mornay sauce to completely coat the dish. Sprinkle with additional Pecorino Romano. Place the entire bowl under a broiler until the cheese starts to brown and bubble. Remove from the grill, cross over two crispy bacon slices, sprinkle with paprika and parsley and serve immediately.
If you don’t have individual baking pans that fit under the grill, a metal cake pan works great, or you can combine several in a large baking pan and place under the grill at the same time. Some recipes add sliced ham along with the turkey.
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