Kentucky Hot Brown Recipe
User Reviews
5
Kentucky Hot Brown Recipe
Description
The Kentucky Hot Brown recipe combines toasted thick slices of white bread with generous portions of thick-sliced turkey breast. The sandwich is smothered in a homemade Mornay sauce and sprinkled with finely grated Parmesan cheese before being broiled until the sauce begins to brown lightly. Oven-roasted tomato slices provide acidity and moisture, while the crisp bacon adds savory crunch. Each element is assembled carefully to maintain layers of flavor and texture, from the toasted bread base to the creamy, golden top.
The dish is broiled on a sheet pan, allowing for an even melt and slight crusting on the cheese topping, providing a balance between creamy sauce and toasted bread. Garnishes of paprika and parsley add subtle color and flavor complexities. The sandwich is intended to be served hot, making it a substantial meal that combines protein and bread in a distinctive regional style.
For convenience, the components such as sauce, bacon, bread, tomatoes, and turkey can be prepared separately up to two days ahead, but it is recommended to assemble and eat the sandwich fresh to maintain its texture. Reheating is best done baked in the oven to preserve the creaminess of the sauce and crispness of the bacon as much as possible.
Ingredients
- 8 white bread thick slices
- 1 pound turkey breast thick sliced, meat
- 1 Mornay sauce recipe
- ½ cup Parmigiano-Reggiano cheese finely grated, plus more for garnish
- 8 lices tomato oven roasted
- 8 Bacon slices, crisp cooked
- paprika for garnish
- parsley chopped fresh, for garnish
Instructions
- Preheat the broiler to high heat.
- Start by slicing two thick slices of bread, about 1” thick, then slice one of them in half on a bias from corner to corner.
- Next, toast the bread until golden brown and place the square slice of bread in the center of a pan or on a sheet tray lined with parchment paper with the triangle slices on either side of the square.
- Place 4 ounces of thick sliced turkey on top of the toasted square.
- Generously pour ¼ of the mornay sauce on top of the turkey, completely covering it. You can also cover the triangle slices of toast as well.
- Sprinkle 2 tablespoons of parmigiana Reggiano on top of the cheese sauce.
- Place the pan or tray on the middle rack in the oven with the broiler on high for 4 to 5 minutes or until the sauce is lightly browned.
- Place 2 oven-sliced oven-roasted tomatoes on top of the sandwich along with the 2 slices of bacon crisscrossed on top of that.
- Garnish with more finely grated parmigiana, paprika, and chopped fresh parsley.
- Repeat the process 3 more times with the remaining ingredients.
- Serve the sandwich on a plate or still in the pan.
Notes
- Prepare and store sauce, bacon, bread, tomatoes, and turkey separately to keep fresh for up to two days before assembly.
- Assemble the sandwich just before broiling to maintain optimal texture and flavor.
- Reheat assembled Hot Brown sandwiches in a 350°F oven for 8-10 minutes to warm thoroughly without overcooking.
- Use any artisan bread you prefer; thicker slices help support layers without sogginess.
- Monitor the toast triangles while broiling and remove if they brown too quickly to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 839 kcal
% Daily Value*
| Calories | 839kcal | 42% |
| Carbohydrates | 43g | 14% |
| Protein | 49g | 98% |
| Fat | 50g | 77% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 156mg | 52% |
| Sodium | 2497mg | 104% |
| Potassium | 757mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1081IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 979mg | 98% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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