Kentucky hot brown
Kentucky hot brown, from above
Non vegLouisville

Kentucky hot brown

Open faced turkey on toast under bubbling cheese sauce, crowned with bacon. Knife and fork, please.

30 minTime
38 gProtein each
mildSpice
A midnight supper2 chapters · 1 min read

Make it your way

Grandma's wayOpen faced turkey and tomato on toast under Mornay sauce, grilled and topped with bacon.
The original
626kcalsame
38 gproteinsame
2 gfibresame
30minutessame

Kentucky hot brown.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Turkeyroast turkey breast, thickly sliced
White bread4 thick slices, toasted
Bacon (streaky rashers, streaky bacon)8 rashers, crisp
Tomato2, sliced
Butter3 tbsp
Maida (all-purpose flour, plain flour)¼ cup
Milk2 cups, or part cream
Pecorino Romano⅔ cup, grated, plus extra to top
Nutmega grating
Paprikaa pinch
Saltto taste
Black peppera pinch
Flat leaf parsleychopped

Method

4 steps
  1. 1Melt butter, whisk in flour and cook 1 minute, then whisk in milk and simmer until thick.
  2. 2Off the heat stir in most of the cheese, nutmeg, salt and pepper.
  3. 3Lay toast in individual ovenproof dishes or a tray, top with turkey and tomato slices and pour over plenty of sauce. Sprinkle with remaining cheese.
  4. 4Grill until bubbling and spotted brown, 3 to 4 minutes. Cross two bacon rashers on top, dust with paprika and parsley.
Serve it like this

Serve straight from the grill in its dish on a heatproof plate, bacon crossed on top and a tomato slice peeking out.

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Make it a meal

What goes with Kentucky hot brown: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Succotash25 min
On the side Southern collard greens90 min
To drink Southern sweet tea20 min
Something sweet Peach cobbler60 min
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