Classic Kentucky Hot Brown with Mornay Sauce

Why You’ll Love This Recipe

• Classic Louisville comfort: buttery toast, juicy turkey, and smoky bacon under a luscious, cheesy Mornay.
• Quick broil finish creates a café-worthy browned top with creamy, molten center.
• Perfect use for leftover roast turkey (or deli-sliced in a pinch).
• Simple pantry staples—big payoff for minimal effort.

Grocery List

• Produce: 2 ripe tomatoes, flat-leaf parsley
• Dairy: Unsalted butter, whole milk, heavy cream, Pecorino Romano
• Pantry: Thick-cut country bread/Texas toast, all-purpose flour, kosher salt, black pepper, nutmeg, cayenne
• Meat: Thick-cut bacon, roasted turkey breast

Full Ingredients

Mornay Sauce

• 4 tbsp unsalted butter
• 1/4 cup (30 g) all-purpose flour
• 1 1/2 cups (360 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 1 cup (85 g) finely grated Pecorino Romano, plus more to taste
• 1/8 tsp freshly grated nutmeg
• Pinch cayenne pepper
• Kosher salt and freshly ground black pepper, to taste

Hot Brown Build

• 8 slices thick-cut bacon
• 4 slices thick-cut country bread or Texas toast (3/4-inch), lightly buttered if desired
• 12 oz roasted turkey breast, sliced
• 2 ripe tomatoes, cored and sliced into 8 slices total, patted dry
• 2 tbsp finely grated Pecorino Romano (for topping)

Garnish

• 1 tbsp chopped flat-leaf parsley
• Freshly ground black pepper (go generous for that peppery finish)
• Optional pinch of sweet paprika

Step-by-Step Instructions

Step 1: Preheat the broiler and set up

Position an oven rack 6 inches below the broiler element and preheat the broiler to High (about 500–550°F equivalent). Place four broiler-safe small gratin dishes or a rimmed sheet pan lined with foil nearby for assembly.

Step 2: Crisp the bacon

Cook the bacon in a large skillet over medium heat until deeply browned and crisp, 10–12 minutes. Transfer to a paper towel–lined plate to drain. Keep the rendered fat for another use if desired. Leave the bacon off the sandwiches until the very end so it stays crisp.

Step 3: Slice tomatoes and prep turkey

Slice the tomatoes into 1/4-inch rounds and pat them dry with paper towels to minimize watery sauce. If your turkey is cold from the fridge, let it sit at room temperature while you make the sauce, or briefly warm it in a covered skillet over low heat with 1–2 tablespoons water for 2–3 minutes.

Step 4: Make the Mornay sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until the roux smells slightly nutty but is still pale, about 2 minutes. Gradually stream in the milk and cream while whisking to avoid lumps. Bring to a gentle simmer and cook, whisking often, until thick enough to coat the back of a spoon, 4–5 minutes. Remove from heat and whisk in 1 cup Pecorino Romano until smooth. Season with nutmeg, a pinch of cayenne, 1/2–3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper (adjust to taste). Keep warm over the lowest heat, whisking occasionally. Do not boil after the cheese is added.

Step 5: Toast the bread

Lightly butter both sides of the bread if desired. Arrange on a sheet pan and broil until golden, 1–2 minutes per side. Watch closely; broilers vary. You want a sturdy, crisp base to hold the sauce.

Step 6: Assemble the Hot Browns

Place a slice of toast in each broiler-safe dish (or on the sheet pan). Top evenly with the sliced turkey. Shingle two tomato slices over each. Ladle a generous 1/2–3/4 cup of Mornay sauce over each portion to fully blanket the toast and turkey. Sprinkle about 1/2 tablespoon additional Pecorino over each for extra browning.

Step 7: Broil to bubbly perfection and finish

Broil until the sauce is bubbling and well browned in spots, 1–3 minutes. Rotate the pan as needed for even color and watch constantly to prevent burning. Immediately top each portion with two bacon slices (crisscrossed is traditional). Shower with lots of freshly ground black pepper, a pinch of paprika if using, and chopped parsley. Serve piping hot.

Pro Tips

• Pat tomatoes dry to keep the sauce rich, not watery.
• For the best texture, add cheese off heat and avoid boiling after it’s added.
• Day-old, thick-cut bread toasts sturdier and resists sogginess.
• Salt thoughtfully: Pecorino and bacon are salty—taste the Mornay before adding more.
• Add bacon after broiling so it stays crackly.

Variations

• Cheese swap: Try half Pecorino and half Gruyère or Parmesan for a slightly different Mornay personality.
• Derby-style: Add a thin slice of country ham under the turkey for extra Kentucky flair.
• Smoky twist: Use smoked turkey breast and a dash of smoked paprika in the sauce.

Storage & Make-Ahead

Make the Mornay up to 2 days ahead; cool, cover, and refrigerate. Rewarm gently over low heat with a splash of milk until smooth. Bacon can be cooked 1 day ahead; re-crisp under the broiler for 20–30 seconds. Toast and assemble just before serving for best texture. Leftover assembled Hot Browns are best eaten fresh, but you can refrigerate covered for up to 1 day and reheat under the broiler until hot and bubbly; bread will soften. Not recommended for freezing.

Nutrition (per serving)

Approx. 900 calories; 57 g fat; 44 g carbohydrates; 37 g protein; 2 g fiber; 1,600–1,900 mg sodium. Values are estimates and will vary with brands and portion sizes.