Creamy cheese sauce, smoky bacon and juicy tomatoes turn a turkey sandwich into a knife-and-fork supper. Thick toast gives each Hot Brown a sturdy base, while a quick finish under the broiler brings golden edges to the sauce. Set the hot dishes on trivets and dinner feels a little more special without much fuss.
The featured image is an AI-generated serving illustration; the finished dish may differ.
Kentucky Hot Brown
Serves 4 | Prep: 15 minutes | Cook: 38 minutes | Total: 53 minutes
Ingredients
- 4 slices white bread (sturdy, about 3/4 inch thick)
- 1 lb cooked turkey breast (sliced about 1/4 inch thick)
- 2 medium tomatoes (cut into 8 slices total, about 1/2 inch thick)
- 8 strips cooked bacon (fully cooked and crisp)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup Parmesan cheese (finely grated; divided into 3/4 cup and 1/4 cup)
- 1/4 tsp kosher salt
- 1/4 tsp black pepper (freshly ground)
- 1/8 tsp ground nutmeg
Instructions
- Heat the oven to 400°F with a rack in the middle, allowing about 10 minutes to preheat. Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring continuously without browning it.
- Gradually whisk the milk into the saucepan until smooth. Bring to a gentle simmer, whisking frequently, then cook for 3–5 minutes until the sauce coats the back of a spoon. Remove from the heat and stir in 3/4 cup Parmesan, the salt, pepper and nutmeg. Taste and add salt and pepper as needed. Cover to keep warm.
- Place the bread on a rimmed baking sheet and toast in the heated oven for 6–8 minutes, turning once, until the surfaces feel dry and the edges are lightly golden.
- Set four broiler-safe individual gratin dishes on the baking sheet. Put one toast slice in each dish, trimming it to fit if necessary. Divide the turkey evenly over the toast, add two tomato slices per serving, and spoon the sauce over the tops. Sprinkle with the remaining 1/4 cup Parmesan.
- Bake for 12–18 minutes, until the sauce bubbles and the turkey reaches 165°F (74°C). Begin checking at 12 minutes with an instant-read thermometer inserted sideways into the center of each turkey stack; continue baking as needed.
- Move the oven rack so the tops of the dishes sit about 6 inches below the broiler. Switch the oven to high broil. Cross two strips of cooked bacon over each serving. Place the dishes about 6 inches below the element and broil for 1–2 minutes, watching constantly, until the sauce has golden spots and the bacon is sizzling. Remove the baking sheet and serve immediately, warning diners that the dishes are hot.
Kitchen Tips
Keep hands and tools clean, rinse produce, and keep raw foods separate from ready-to-eat ingredients.
- Use freshly grated Parmesan for a smoother sauce; very coarse shreds take longer to melt.
- Pat the tomato slices dry before assembling so their juices do not thin the sauce.
- Use dishes explicitly rated for broiling, not ordinary glass baking dishes.
Food Safety
- Wash hands with warm soapy water for at least 20 seconds before and after handling food. Clean tools, boards and counters with hot soapy water between food items.
- Rinse fresh fruits, vegetables and herbs under running water before peeling, cutting, zesting or juicing. Follow package directions for prewashed or ready-to-eat produce.
Sources: FDA safe food handling and safe minimum cooking temperatures.
Variations
- Replace the cooked turkey with the same quantity of sliced cooked chicken breast, keeping the same heating endpoint.
- For a sharper sauce, replace 1/4 cup of the Parmesan stirred into the sauce with 1/4 cup finely grated sharp cheddar.
What to Serve With It
Serve with a crisp green salad dressed with a tangy vinaigrette to balance the rich cheese sauce.
Storage and Reheating
Refrigerate or freeze perishables within 2 hours of cooking or purchase, or within 1 hour at 90 F (32 C) or hotter. Refrigerate promptly in shallow containers; do not wait for room temperature. Keep the refrigerator at 40 F (4 C) or below and use cooked leftovers within 3 days. If reheating leftovers, heat to 165 F (74 C).
Frequently Asked Questions
Can I use deli turkey?
Yes. Choose thick-sliced, fully cooked deli turkey and arrange it in loose layers rather than a tightly folded mound so it heats evenly.
Can I assemble this ahead?
For better texture, keep the sauce, turkey, tomatoes and toast separate in advance. Refrigerate the perishable components, then assemble just before baking. Cold components may need extra oven time; use the thermometer endpoint in the method.
What if I do not have individual gratin dishes?
Arrange the four toasts in a single layer in a broiler-safe 9-by-13-inch metal baking pan. Assemble and cook as directed, checking the center of each turkey portion.
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This recipe was developed with AI assistance and has not been kitchen-tested. Check ingredient labels for allergens and use appropriate food-safety temperatures.
