Findyour favorite hat and celebrate the Derby with a Kentucky Hot Brown, sure to please even the most discerning spectator. A lightened up version of theoriginal Brown Hotel’s Hot Brown Sandwich, this open-faced turkey sandwich still has all the flavor of the original.
The Kentucky Derby is one of the events I want to experience once in my life. The hats, the horses, the fanfare…..the food. I want to go. I want to wear a gigantic hat so big it could be mistaken for a helipad. I want to drink a mint julep and bet big on the underdog. I want to people watch and hobnob and stuff my face with pimento cheese.
It’s on my bucket list, I just hope it happens before I have to hobble around with my walker….before I’m 90. I want to go when I still have my own teeth so I can enjoy all the amazing food I get to read all about.
But in the meantime, I’ll hang out in my living room with my beach hat and eat a vat of Pimento Cheese, Bourbon Butter Cake and a Kentucky Hot Brown.
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Kentucky Hot Brown Sandwich
This Kentucky Hot Brown is at the top of my list. It’s an open faced turkey sandwich originally created at the Brown Hotel in Louisville, Kentucky by Fred Schmidt. It’s also know as a Louisville Hot Brown to some people.
This open faced sandwich starts with lightly toasted bread and is topped with tender roast turkey. Finished off with juicy tomato slices and drenched in a creamy mornay sauce, it’s finished under the broiler before being topped with bacon. Drooling yet?
How to Make It
Thankfully, since I won’t be going to Louisville anytime soon, the Hot Brown is easy to make at home. Now you can enjoy this iconic sandwich without leaving your kitchen!
Make the roux by melting the butter in a saucepan and whisking in the flour.
Add the half and half whisking until smooth.
Stir in the cheese, nutmeg, salt and pepper. Remove from the heat.
Arrange a slice of toast in an oven safe dish and top with the turkey.
Top the turkey with tomatoes and the sauce.
Broil until bubbling and golden.
Top with bacon and serve!
If you’re having a Derby party this year, you have to make this sandwich. You can make them on a baking sheet to help with some time management instead of using individual baking dishes. You’ll just have to scoop up some of the extra sauce when you serve them.
This recipe is adapted from the original Brown Hotel sandwich but I replaced the heavy cream with half and half. I also used a smidge less butter because it made me feel like I was being a little healthier.
This is not a healthed up sandwich….just a little lighter than the original because you don’t NEED all the calories when you can still have ALL the flavor.
What To Serve It With
Because this Kentucky Hot Brown is a little on the decadent side, we like to serve them with a wedge salad….loaded, of course. But if you’re staying within the Derby Day theme, they go so well on a buffet with this classic Ham Salad and a Chocolate Pecan Pie.
Add some deviled eggs made with Pimento Cheese and a blueberry Mint Julep for a little extra, extra-ness.
More Easy Sandwich Recipes
If you like this Hot Brown recipe you may also like these favorites!
- Easy Croque Madame
- Egg in a Hole Grilled Cheese
- The Best Monte Cristo Sandwich
- Classic Crab Cake Sandwich
For more easy recipes, follow us on Instagram and Facebook for all our family favorites
Get the Recipe:Kentucky Hot Brown Sandwich
Yield: 2 servings
Prep Time: 15 minutes mins
Cook Time: 30 minutes mins
Total Time: 45 minutes mins
A southern classic, the Kentucky Hot Brown Sandwich is loaded with a cheesy sauce, bacon and slow roasted turkey.
5 from 1 vote
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Ingredients
- 1 tablespoon salted butter
- 1 1/2 tablespoons all-purpose flour
- 1 1/2 cups half and half
- 1/4 cup Pecorino Romano cheese, plus extra for garnish
- 1/8 teaspoon ground nutmeg
- Kosher Salt and pepper
- 1 lb thick sliced roasted turkey breast
- 4 slices Texas toast, thick slices of bread, toasted with crusts trimmed
- 4 slices of cooked bacon
- 1 Roma tomato, cut into slices
- Parsley
Instructions
In a large, heavy bottomed saucepan, melt the butter and slowly whisk in the flour until a thick paste or roux forms.
Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Add the half and half to the pan and whisk until smooth.
Cook over medium heat until the mixture begins to simmer, about 2-3 minutes. Remove the sauce from the heat and slowly stir in the cheese until the sauce is smooth. Stir in the nutmeg, salt and pepper to taste.
For each sandwich, place one slice of toast in an oven safe dish and cover with half the turkey. Top with two slices of Roma tomato and cover with half of the sauce. Sprinkle the top with additional cheese and place under a broiler until the cheese begins to brown and bubble.
Remove fromn the oven and top with two pieces of crispy bacon. Sprinkle with parsley and serve immediately.
Notes
Best if served immediately.
Serving: 1g, Calories: 1054kcal, Carbohydrates: 48g, Protein: 70g, Fat: 65g, Saturated Fat: 29g, Cholesterol: 246mg, Sodium: 1453mg, Potassium: 945mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1175IU, Vitamin C: 5.9mg, Calcium: 355mg, Iron: 13.9mg
Author: Kellie
Course: Dinner, lunch
Cuisine: American
