Kentucky Hot Brown

Yield: 8 servings


  • Sauce
    • 2 1/4 cups milk
    • 2 tbsp butter
    • 2 tbsp flour
    • 6 oz. shredded sharp white cheddar
    • 1/4 cup grated parmesan cheese
    • Pinch of nutmeg
    • 2-3 dashes of Tabasco sauce
    • 1/4 tsp salt
    • 1/8 tsp pepper
  • Sandwiches
    • 1 lb. bacon
    • 2 tomatoes, cut into 1/4" slices
    • 1 tbsp oil
    • Salt
    • Pepper
    • 8 slices thick-cut white sandwich bread
      • I used Texas toast bread
    • 4 tbsp butter, cubed
    • 2 lbs. turkey sandwich meat
    • 4 oz. sharp white cheddar cheese
    • 1/2 cup grated parmesan cheese
    • Chopped green onions, for garnish


  1. For the sauce, bring the milk to a simmer in a saucepan.
  2. In a separate saucepan, melt the butter .  Add the flour and whisk over medium heat for 1 minute to form a roux.
  3. Gradually pour the hot milk into the roux, whisking constantly.  Bring to a boil and continue whisking to avoid burning, until it thickens.  About 5 minutes.
  4. Remove the pan from the heat.  Add the remaining sauce ingredients and stir together until smooth.
  5. For the sandwiches, Cook the bacon until crispy.  Set aside.
  6. Arrange the tomato slices on a baking sheet lined with parchment paper.  Drizzle with the oil, and sprinkle with salt and pepper.  Broil six inches from the heat for 1-2 minutes, until lightly charred.
  7. Butter both sides of each slice of bread, season with salt & pepper, and arrange on another baking sheet lined with parchment  paper.  Broil until lightly toasted, about 2 minutes.
  8. Flip the bread and toast the other side for 1-2 minutes.
  9. Top each slice of bread with turkey, a slice of tomato, a spoonful of sauce, and a sprinkling of both cheeses.
  10. Broil for 2-4 minutes, until the cheese is melted and lightly browned.
  11. Top the sandwiches with bacon, garnish with green onions, and serve hot.

Adapted from Food & Wine.