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Heirloom Kentucky Hot Brown: A Substantial Centerpiece

Close-up of a delicious Kentucky Hot Brown topped with melted cheese, sliced turkey, and crispy bacon bits on thick toast.
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Make this historic, open-faced turkey sandwich featuring thick-cut toast, sliced turkey, and a rich Mornay sauce. It is a satisfying comfort food perfect for your next gathering.

Ingredients

Scale
  • 4 thick slices white bread, crusts removed
  • 4 tablespoons unsalted butter, melted
  • 1 pound sliced roasted turkey breast
  • 8 slices cooked bacon
  • 1 cup shredded Gruyère cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • For the Mornay Sauce:
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup shredded Gruyère cheese
  • 1/4 cup shredded Parmesan cheese
  • Pinch of cayenne pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Arrange the bread slices on a baking sheet. Brush the tops lightly with melted butter. Bake for 5 to 7 minutes until lightly golden.
  2. Prepare the Mornay sauce. In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
  3. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  4. Remove the sauce from the heat. Stir in the Gruyère, Parmesan, cayenne pepper, salt, and pepper until the cheese melts and the sauce is smooth. This is your rich Mornay sauce.
  5. Assemble the sandwiches. Place two slices of toast on each oven-safe serving plate. Layer half of the sliced turkey evenly over the toast on each plate.
  6. Top the turkey with 4 slices of bacon, broken in half if needed, per plate. Sprinkle the remaining Gruyère and Parmesan cheese over the bacon and turkey layers.
  7. Spoon a generous amount of the Mornay sauce over the top of each open-faced sandwich, covering the ingredients completely. Sprinkle with nutmeg.
  8. Bake for 10 to 15 minutes, or until the sauce is bubbly and lightly browned. Serve immediately as a substantial centerpiece for your watch party.

Notes

  • Use high-quality, thick-cut bread for the best texture; this is key to the traditional presentation.
  • Warm the milk before adding it to the roux; this prevents lumps in your Mornay sauce.
  • You can assemble the sandwiches completely, minus the final baking step, and refrigerate them for up to 24 hours before your event.

Nutrition

Find it online: https://onedishuniverse.com/kentucky-hot-brown-recipe-mornay-sauce/