The Kentucky hot brown—an open-face sandwich of toasted bread, roast turkey, crisp bacon, and tomato, blanketed in a velvety cheese sauce—was first served in the 1920s at Louisville’s Brown Hotel. Created by chef Fred Schmidt, it was intended to be a late-night bite for dancing guests: something rich, savory, and just indulgent enough to keep the party going. Nearly a century later the sandwich remains a signature of Kentucky cooking and a staple on Derby Day menus.
Classic Kentucky hot brown recipes lean on a Parmesan-based mornay sauce, while more recent versions (including this one) add cheddar for a richer, meltier finish. Serve with a big green salad or simply roasted asparagus to balance the rich dish. And offer bourbon neat or a cooling mint julep cocktail to cap things off.
Kentucky hot browns FAQ
What’s in a Kentucky hot brown?
A Kentucky hot brown is an open-faced sandwich made with roasted turkey, bacon, tomato, and toast, all topped with velvety mornay sauce and broiled until bubbly. Originating at Louisville’s Brown Hotel, the Kentucky hot brown is a regional classic often served at Derby Day parties and holiday gatherings.
What is the sauce on a Kentucky hot brown?
The defining element of a Kentucky hot brown is its silky mornay (cheese-enriched béchamel sauce). Traditional versions typically use Parmesan or Pecorino Romano, while many modern Kentucky hot brown recipes incorporate cheddar. A pinch of cayenne doesn’t add much heat, but does a lot to balance the sauce’s richness. A splash of sherry is common for added depth, but dry vermouth or even a low-acid white wine (Chardonnay, Pinot Blanc) can stand in.
Doesn’t a Kentucky hot brown have country ham?
Some Kentucky hot brown recipes include a slice of country ham beneath the turkey, reflecting local Kentucky traditions. While not present in Schmidt’s original version, it’s a popular addition that adds a salty, savory layer. If you’d like to try it, simply tuck a thin seared slice under the turkey before adding the sauce.
What kind of bread should I use?
Thick-cut white bread—such as Texas toast—is most traditional for a Kentucky hot brown because it can support the layers of turkey and sauce without getting soggy. Brioche or sourdough can also work, as long as the slices are sturdy and well-toasted. For easy cleanup, toast the bread on the same baking sheet you’ll use for broiling.
Can you make a Kentucky hot brown with leftover turkey?
Yes—Kentucky hot browns are one of the best ways to use leftover Thanksgiving turkey. Simply substitute the store-bought meat for sliced roast turkey—or make a fresh roast turkey breast—and proceed with the recipe as written.
Recipe information
Total Time
35 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Working in batches if needed, cook 8 slices bacon in a large skillet over medium heat, turning occasionally, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain.
Step 2
Meanwhile, cook 1½ Tbsp. unsalted butter and 1½ tsp. finely chopped onion in a small saucepan over medium-low heat, stirring often, until softened, about 4 minutes. Stir in 2 Tbsp. all-purpose flour and cook, stirring often, until coated and raw flour taste has cooked off, about 3 minutes. Remove pan from heat and, in a steady stream, pour in 1½ cups milk, vigorously whisking constantly until mixture is smooth. Mix in a pinch of cayenne pepper and season with kosher salt and freshly ground black pepper. Set over medium-high heat and bring just to a simmer, cooking until thickened, 1–2 minutes. Strain through a fine-mesh sieve into a medium bowl; add ¾ cup coarsely grated extra-sharp cheddar and 1 Tbsp. dry sherry and stir until cheese is melted and mixture is smooth.
Step 3
Heat broiler. Arrange 4 thick slices white sandwich bread, toasted lightly, on a rimmed baking sheet and divide 8 oz. roast turkey breast, thinly sliced, and 4 thin slices tomato among toasts. Spoon some sauce over each and sprinkle with 2 Tbsp. finely grated Parmesan, dividing evenly. Broil sandwiches until brown and bubbly on top, 5–7 minutes. Remove from broiler and crisscross 2 bacon slices on top of each sandwich.
Editor’s note: This recipe was first printed in the February 1990 issue of ‘Gourmet’ as ‘Hot Browns’; it was retested and edited for style and clarity by the Epicurious Test Kitchen in April 2026.
