Kentucky Hot Brown

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.

Yield: Serves 2 (serving size: 1 open-faced sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 12g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.2g
  • Protein: 24g
  • Carbohydrate: 31g
  • Fiber: 1.6g
  • Cholesterol: 48mg
  • Iron: 2.2mg
  • Sodium: 868mg
  • Calcium: 409mg


  • Sauce:
  • 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
  • Sandwiches:
  • 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


  1. 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. 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.
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