Kentucky Hot Brown with a California Twist: The Ultimate Leftover Turkey Sandwich!
Calling all leftover turkey enthusiasts! The holidays are over, but that doesn’t mean the deliciousness has to end. Today, we’re diving into a recipe that transforms leftover turkey into a decadent and oh-so-satisfying creation: the Kentucky Hot Brown!
This iconic open-faced sandwich boasts a rich history dating back to the 1920s, originating at the Brown Hotel in Louisville, Kentucky. The original recipe featured slices of turkey and bacon layered on Texas toast, smothered in a creamy mornay sauce (a béchamel sauce enriched with cheese), topped with crisp bacon and fresh tomato slices. It quickly became a local favorite, and its fame has spread across the country ever since.
The Beauty of the Hot Brown: A Leftover Turkey’s Dream Come True!
The Kentucky Hot Brown is a brilliant solution for the post-holiday dilemma of what to do with all that leftover turkey. It elevates your precious leftovers from a simple sandwich filling to a star ingredient in a show-stopping dish. The rich mornay sauce and crispy bacon add layers of flavor and texture, making this sandwich an absolute delight.
🎬 Watch How to Make This Recipe
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
California Twist: Sourdough Steps Up the Game!
While the classic Hot Brown uses white Texas Toast, I’m putting a California twist on this recipe by using sourdough bread. Sourdough’s tangy flavor profile beautifully complements the creamy mornay sauce and smoky bacon. Plus, the chewy texture of sourdough adds another layer of interest to the sandwich. Of course, feel free to use your favorite bread!
😋 More Delicious Recipes
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- Grilled Turkey Sandwich
- Roasted Tomato Grilled Cheese
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Hot Brown Turkey Sandwich
Recipe by Jason Hill – CookingSessions.comIngredients
- 4 slices cooked bacon
- 1 tablespoon parsley chopped
- 1/2 cup romano cheese grated (plus more for garnish)
- 2 ounces butter
- 2 ounces flour
- 2 cups heavy cream
- Leftover turkey or roast chicken
- 1 tomato sliced
- 2 slices sourdough bread
Mornay Sauce
- 2 ounces butter
- 2 ounces flour
- 2 cups heavy cream
- 1/2 cup romano cheese grated (plus more for garnish)
Instructions
- Make a mornay sauce by cooking the butter and flour in a saucepot for 2-3 minutes, or until you notice a nutty aroma.
- Slowly add heavy cream, whisking constantly to avoid lumps. When it bubbles, whisk in the cheese. Add white pepper and salt to taste.
- Remove from heat and set aside.
- Layer bread slices with desired amount of leftover turkey and tomato slices. Toast 4 minutes in a toaster oven.
- Top with the mornay sauce and some extra grated cheese. Broil open-faced sandwiches until browned in toaster oven or broiler.
- Top each sandwich with 2 slices of bacon and minced parsley. Enjoy!
