Chef John’s Hot Brown – The Ultimate Kentucky Open-Faced
Chef John’s Hot Brown is a rich, open-faced sandwich layered with roasted turkey and toasted bread.It is topped with a creamy Mornay sauce made from butter, milk, and cheese.Crispy bacon adds a smoky crunch, while tomatoes bring freshness.The dish is broiled until bubbly and golden brown on top.It’s hearty, satisfying, and perfect for comfort food lovers.A true Southern classic that’s both simple and indulgent.
Ingredients
- 4 slices thick white bread (toasted)
- 2 cups roasted turkey breast (sliced)
- 4 slices bacon (crispy)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- ½ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- 1 pinch nutmeg (optional)
- 2 tomatoes (sliced)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven broiler.
- Arrange toasted bread slices on a baking dish.
- Top each slice with generous portions of turkey.
- In a saucepan, melt butter and whisk in flour to form a roux.
- Gradually add milk, stirring until thick and smooth.
- Stir in Parmesan, cheddar, salt, pepper, and nutmeg.
- Pour the Mornay sauce generously over the turkey.
- Add tomato slices and crispy bacon on top.
- Broil until the sauce is bubbly and lightly browned.
- Garnish with parsley and serve hot.
Notes
- Use freshly roasted turkey for best flavor.
- Thick-cut bread holds up better under sauce.
- Mornay sauce should be smooth and lump-free.
- Adjust cheese types for flavor variation.
- Broiling time may vary—watch closely.
- Add a dash of paprika for extra color.
- Serve immediately for best texture.
- Use oven-safe dishes for easy preparation.