Kentucky Hot Brown Turkey Sandwich Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/8/21
Kentucky hot brown turkey sandwich recipe

The Spruce Eats / Diana Chistruga

Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 4 servings
Yield: 4 sandwiches

The Kentucky hot brown sandwich has been a tradition since its creation in 1926. Fred K. Schmidt, a chef for Louisville's Brown Hotel, initially made the dish for patrons to enjoy after an evening of dinner and dancing. 

The open-face sandwich starts with a slice of toast. The toast is the base for layers of turkey, sliced tomatoes, a Parmesan cheese sauce (Mornay), and extra grated Parmesan cheese. Place the sandwich on an oven-safe pan or dish and broil it just until the cheese is bubbly and browned. For a traditional hot brown, place two strips of bacon on it just before serving.

This version uses a combination of Parmesan and cheddar cheese.

Make these sandwiches for a sandwich supper or luncheon, or prepare them for a game-day snack.

Ingredients

  • 2 tablespoons unsalted utter

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 1/4 teaspoon salt

  • 1/2 teaspoon Worcestershire sauce

  • 1/4 cup grated sharp cheddar cheese

  • 3/4 cup grated Parmesan cheese, divided

  • 8 slices toast, crusts removed

  • 1 pound deli turkey, or leftover turkey, thinly sliced

  • 4 slices tomato, ,more if small

  • 8 strips bacon, crisply cooked and drained

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Kentucky brown sandwich
    ​The Spruce Eats / Diana Chistruga

  2. Melt butter in a saucepan over medium-low heat. Add the flour and stir until smooth and bubbly.

    Melt butter in saucepan
    ​The Spruce Eats / Diana Chistruga

  3. Add milk, salt, Worcestershire sauce, cheddar cheese, and 1/4 cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.

    Add milk and salt
    ​The Spruce Eats / Diana Chistruga

  4. Cut the trimmed toast in half diagonally and place on a baking sheet (or use individual baking dishes).

    Cut trimmed toast
    ​The Spruce Eats / Diana Chistruga

  5. Arrange turkey slices on the toast and cover with hot cheese sauce.

    Arrange turkey on toast
    ​The Spruce Eats / Diana Chistruga

  6. Top with tomato slices and sprinkle the remaining 1/2 cup Parmesan cheese evenly over the sandwiches.

    Top with tomato
    ​The Spruce Eats / Diana Chistruga

  7. Place them under the broiler until hot and bubbly and lightly browned.

    Place under broiler
    ​The Spruce Eats / Diana Chistruga

  8. Top each sandwich with two strips of crispy bacon, placed in the shape of an "X."

    Top with bacon
    ​The Spruce Eats / Diana Chistruga

  9. Serve and enjoy!

    Serve and enjoy
    ​The Spruce Eats / Diana Chistruga

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Nutrition Facts (per serving)
614 Calories
29g Fat
49g Carbs
39g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 614
% Daily Value*
Total Fat 29g 37%
Saturated Fat 13g 63%
Cholesterol 134mg 45%
Sodium 2612mg 114%
Total Carbohydrate 49g 18%
Dietary Fiber 2g 8%
Total Sugars 14g
Protein 39g
Vitamin C 15mg 73%
Calcium 435mg 33%
Iron 5mg 26%
Potassium 843mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)