Kentucky Hot Browns

  • Recipe courtesy Santos Loo for Cooking Channel
Total Time:
1 hr 30 min
15 min
Inactive Prep:
1 hr 15 min
4 open-faced sandwiches


  • One 2-pound boneless turkey breast half, skin-on
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
      • Four 3/4-inch-thick slices white bread, toasted
      • 2 large tomatoes, sliced
      • 1/4 cup grated pecorino
      • Pinch sweet paprika
      • 1 tablespoon chopped fresh parsley
      • 8 slices cooked bacon


      For the turkey: Preheat the oven to 350 degrees F. Drizzle with the olive oil and sprinkle generously with salt and pepper over the whole turkey breast. Place on a roasting pan and cook until it begins to brown, about 50 minutes. Raise the temperature to 400 degrees F and roast until the skin is golden brown and crispy and an instant-read thermometer inserted into the middle of the breast reads 165 degrees F, about 15 minutes more. Remove the turkey from the oven and let cool. Cut into 1/4-inch-thick slices.

      For the mornay sauce: Cook the butter and flour over medium heat in a pot, stirring continuously for 5 minutes; the roux will be pale gold in color. Raise the heat to medium-high and add the milk. Whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. Remove the pot from the heat and stir in the Cheddar, pecorino and nutmeg.

      For the sandwich: Preheat the broiler. Assemble the hot brown by laying the toast down in a large pan. Divide the sliced turkey over the top. Layer with the tomatoes, mornay sauce and pecorino. Place the pan under the broiler until the sauce is golden brown, about 5 minutes. Transfer to a plate and sprinkle with the paprika and parsley and top with the bacon.