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Perfect Kentucky Hot Brown Recipe with Crispy Bacon and Easy Mornay Sauce

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A rich and comforting Kentucky Hot Brown featuring crispy bacon and a creamy mornay sauce made with sharp cheddar and Gruyère cheeses. Perfect for a cozy brunch or indulgent weeknight treat.

Ingredients

Scale
  • Thick slices of white bread or Texas toast
  • Cooked turkey breast, sliced or shredded
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups whole milk, warm
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Gruyère cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper or paprika (optional)
  • 6–8 slices crispy bacon strips
  • Fresh tomato slices (optional)
  • Chopped fresh parsley for garnish

Instructions

  1. Cook the bacon strips in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper-towel-lined plate to drain excess grease and set aside. Alternatively, bake bacon in the oven at 400°F (200°C) for 15-20 minutes.
  2. Lightly toast the bread slices until just golden but still sturdy enough to hold toppings, about 3-4 minutes under the broiler or in a toaster. Set aside on a baking sheet.
  3. Warm the turkey briefly in a skillet or microwave until just heated through, about 2 minutes. Avoid overcooking.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture bubbles but does not brown (roux).
  5. Slowly add the warm milk in a steady stream, whisking continuously to prevent lumps. Cook, whisking often, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Lower the heat to low and stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Season with salt, pepper, and a pinch of cayenne or paprika if using. Adjust seasoning as needed. If sauce is too thick, whisk in a splash of milk to loosen.
  7. Assemble the Hot Brown by layering turkey slices on each toasted bread slice, then pouring a generous amount of mornay sauce over the top. Add fresh tomato slices if desired, then top with crispy bacon strips.
  8. Place the baking sheet under a preheated broiler for 3-5 minutes, watching closely until the sauce is bubbly and golden brown spots appear. Avoid burning.
  9. Sprinkle chopped parsley over the Hot Browns for garnish and serve immediately while hot and gooey.

Notes

Use warm milk to prevent lumps in the sauce. Cook the roux without browning to avoid raw flour taste. Watch the broiler carefully to avoid burning the sauce. Bacon can be baked for less hands-on time. For gluten-free, substitute flour with cornstarch or gluten-free blend. For dairy-free, use almond milk and vegan cheese substitutes.

Nutrition

Keywords: Kentucky Hot Brown, crispy bacon, mornay sauce, open-faced sandwich, southern recipe, turkey sandwich, cheesy sauce

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