Kentucky Hot Brown

Oxmoor House
Kentucky Hot BrownRecipe
Photo: Oxmoor House
Hailing from The Brown Hotel in Louisville, this dish was created during the roaring ’20s as a wee-hours-of-the-morning, post-dancing snack. In this lightened version, We've kept the bacon, thick toast, and cheese sauce, which will surely put a smile on your face, any time of the day or night.
Serves 2 (serving size: 1 open-faced sandwich)


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1 tablespoon butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
3 ounces sliced oven-roasted turkey breast, warmed
2 (1 1/2-ounce) slices white bread, toasted
1/4 teaspoon paprika
2 bacon slices, cooked and drained
2 tablespoons chopped fresh parsley
1 plum tomato, cut into 4 wedges


Total: 11 Minutes

1. To prepare sauce, melt butter in a medium saucepan. Add flour, stirring well with a whisk. Gradually add milk, pepper, and salt, stirring constantly with a whisk until blended. Place over medium heat; cook until thick (about 5 minutes), stirring constantly. Remove from heat; stir in cheese.

2. To prepare sandwiches, layer turkey slices evenly on toast slices; pour sauce evenly over turkey, and sprinkle evenly with paprika. Top with bacon, and sprinkle with parsley. Serve warm with tomato wedges.

Created date

September 2013

Nutritional Information

Calories 331
Fat 12 g
Satfat 6.5 g
Monofat 3.2 g
Polyfat 2.2 g
Protein 24 g
Carbohydrate 31 g
Fiber 1.6 g
Cholesterol 48 mg
Iron 2.2 mg
Sodium 868 mg
Calcium 409 mg