READY IN 40 mins

Kentucky Hot Brown

Read Reviews (73)

"If you're a southern belle or gentleman at heart you have to try this one! Hot turkey over hot toast and smothered in a buttery sauce. There are two things Kentucky does right--horse racing and the hot brown. This is also great for Thanksgiving leftovers!" — KLVAUGHN

Directions

In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste.
Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside.
Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients.
Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve!

Kitchen-Friendly View

PREP 25 mins
COOK 15 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 06, 2003

Yum! I haven't had this in years and was so happy to find it here. I did revise a little to make it how I was familiar with it. Instead of individual sandwiches I made it into a casserole by layering the bread, turkey, sauce, bacon, tomato, more sauce and finally some parmesean cheese. The bread was a little soggy so next time I will toast it more before and I didn't add mushrooms, I can't stand them. Oh yeah, I added about 1/2 c. of cheddar to the sauce as well. Thanks again for the recipe!

—LKANE99

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Most Helpful Critical Review

Nov 06, 2011

just not for our family..i won't say anything bad about the recipe it isn't just for us. :)

—Mary k

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89 Ratings

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Oct 23, 2004

Kentucky lady approved! Here in Kentucky, we eat this often. It is great for holiday leftovers or you could get some turkey sliced thick from the deli. Either way, it is delicious. Also, if you have ham, sometimes we throw them both in. This recipe was on target, but I must say I have never had it with mushrooms, so I did not include them when I made this recipe. The cheese sauce was good, but I will add that you don't necessarily have to use parmesan cheese. Here in Kentucky, we use whatever we have on hand. Suprisingly, Velveeta works great in this recipe. However, if you use Velveeta, don't tell anyone because it cuts down on the classiness of the dish. lol

—HAPPYHOMEMAKER1

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Nov 27, 2006

As a Kentuckian, I've eaten many a Hot Brown. This is my first attempt to make one at home, and we really enjoyed it. Quick and easy. I did cut back on the bread, broke the toast in pieces, used diced tomatoes, crumbled the bacon, and made it casserole style. My husband said he'd never cared much for Hot Browns, but really like this version. We'll definitely use this one again.

—FSRRMH

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Dec 06, 2003

This was my favorite lunch @ The Brown Hotel in Louisville when I lived there in the '60's. I remember it with a Chedder Sauce, so that is the way I made it. I also remember the tomato was brioled with olive oil, basil and parmesan cheese and served on the side at the Hotel...this was my favorite 'after turkey day' meal for years. My Grandaughter called and asked me what the left over turkey sandwich was with the cheese and bacon on top...She wanted to make it. This is a great dish...impressive, too,from leftovers!

—DOWNALONG

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Dec 06, 2003

We loved this dish!! I used cheddar cheese rather than parmesan for the sauce, and I omitted the egg, and then topped each sandwich with shredded mozzarella before placing under the broiler and they were GREAT!! My husband absolutely LOVED them and he is incredibly picky about his food. This will be made again and again!!

—caliboo

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May 04, 2007

the original recipe calls for a little cream to be added and doesn't have mushrooms.

—notlikeyourmom

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Jul 23, 2007

Well, I've never made or even had a Kentucky Hot Brown before, but because it looked intriguing, I've had this in my recipe box for quite awhile and just kept forgetting about it. Last night I watched Bobby Flay's "Throw Down" show and was immediately reminded. As a matter of fact "Downalong", the Brown Hotel you referred to in your review was Bobby's challenge. Although I took one tip from Bobby which was to do the bread French toast style and the hotel boys cheddar sauce, I followed your recipe to a "T". I knew my girls would love this dish, but I wasn't quite as sure about hubby as he's not so into the whole cheese sauce thing. Kristie, I'm so thrilled to tell you that hubs absolutely LOVED your recipe!! I think it's so cool serving a dish that one of our States and/or Countries around the world are so famous for. Thanks Kristie for allowing the rest of us a taste of the Derby!!

—LINDA MCLEAN

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Nutrition

Calories
1081 kcal
54%

Carbohydrates
46.6 g
15%

Cholesterol
296 mg
99%

Fat
65.6 g
101%

Fiber
2.2 g
9%

Protein
73.4 g
147%

Sodium
2203 mg
88%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kentucky Hot Brown

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1081
Calories from Fat: 591

% Daily Value *
Total Fat 65.6g 101 %
Saturated Fat 31.3g 157 %
Cholesterol 296mg 99 %
Sodium 2203mg 88 %
Potassium 1220mg 34 %
Total Carbohydrates 46.6g 15 %
Dietary Fiber 2.2g 9 %
Protein 73.4g 147 %
Sugars 12.4g
Vitamin A 31 %
Vitamin C 8 %
Calcium 60 %
Iron 59 %
Thiamin 81 %
Niacin 231 %
Vitamin B6 58 %
Magnesium 34 %
Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.