Every summer, as the days stretch longer and the cicadas begin their evening songs, my kitchen turns into a haven of sweet nostalgia. My grandmother, born and raised in rural Kentucky, would always say, “You don’t know comfort until you’ve tasted a Hot Brown after a hot day.” And she was right. The Kentucky Hot Brown isn’t just food—it’s an experience. A melty, savory, open-faced sandwich that speaks of Louisville’s charm and Southern generosity.
This dish made its way into our family tradition decades ago, passed down like a prized secret. It’s perfect for gatherings, outdoor brunches, or any occasion that calls for a hearty, feel-good meal without the heaviness of winter stews. I’ve added a few seasonal twists to make it summer-friendly, while still honoring the spirit of the original.
What is a Kentucky Hot Brown?
The Kentucky Hot Brown is an open-faced turkey sandwich smothered in a creamy Mornay sauce, topped with tomatoes, crispy bacon, and broiled to golden perfection. It was created in the 1920s at the Brown Hotel in Louisville as a late-night alternative to ham and eggs—and it quickly became a local legend.
While traditionally served hot and rich, summer calls for lighter layers. I’ve adjusted the classic just enough: thinner sauce, vine-ripened heirloom tomatoes, and a touch of fresh herbs to brighten the flavors.
Why the Kentucky Hot Brown Is Perfect for Summer
The Kentucky Hot Brown may have been born as a hearty late-night indulgence in a glamorous Louisville hotel, but its magic doesn’t have to be confined to the colder months. In fact, with a few thoughtful tweaks, it becomes a surprisingly perfect centerpiece for your summer table.
1. Fresh, Local Ingredients Shine in Summer
Summer is the season of abundance—ripe tomatoes, fragrant herbs, and garden-fresh produce. The traditional Hot Brown calls for tomatoes, and when you can use juicy heirloom varieties or vine-ripened slicers, the flavor elevation is immediate. Garnishing with fresh parsley, basil, or chives adds brightness that balances the richness of the Mornay sauce.
2. It’s a Brunch Showstopper
Outdoor brunches, garden parties, and backyard gatherings call for a dish that impresses without overwhelming. The open-faced presentation of the Hot Brown—with melted cheese, crisp bacon, and colorful tomato slices—is visually stunning and deeply satisfying. It’s an easy upgrade from standard brunch fare, and guests always ask for seconds.
3. Easy to Prepare Ahead and Assemble Fresh
Summer entertaining is all about low stress. The components of the Hot Brown—roasted turkey, toasted bread, Mornay sauce—can all be prepared in advance. Assemble just before guests arrive, pop under the broiler for a couple of minutes, and you’ve got a warm, melty dish without breaking a sweat.
4. Lighter Variations Work Beautifully
Want to keep things breezy? You can lighten the sauce by using low-fat milk or swap the butter for olive oil. Use thinner slices of bread or substitute with sourdough, and serve smaller portions alongside vibrant summer salads. These simple adaptations make the Hot Brown fit effortlessly into a warm-weather meal plan.
5. Perfect for Celebrations and Local Pride
Whether it’s a 4th of July cookout, a Kentucky Derby viewing party, or just a casual family reunion, the Hot Brown brings a touch of regional pride and a whole lot of flavor to any summer occasion. It’s a conversation starter, a tradition keeper, and a comfort food classic all at once.
The Kentucky Hot Brown Recipe (Serves 4)
Ingredients:
For the Sandwich:
8 slices thick-cut white bread (Texas toast or brioche)
1½ lbs sliced roasted turkey breast (preferably freshly roasted or thick-cut deli)
2 large heirloom tomatoes, sliced
8 slices of thick-cut bacon, cooked until crisp
Fresh parsley or chives for garnish
For the Mornay Sauce:
4 tbsp unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warm
½ cup heavy cream
1 cup grated sharp white cheddar cheese
½ cup grated Pecorino Romano or Parmesan
Salt and pepper to taste
Pinch of cayenne pepper (optional, for subtle heat)
Freshly grated nutmeg (optional)
Instructions:
Step 1: Toast the Bread
Preheat your oven’s broiler.
Place the bread slices on a baking sheet and lightly toast both sides under the broiler. Remove and set aside.
Step 2: Make the Mornay Sauce
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes until bubbling but not browned.
Slowly add the warm milk and cream, whisking constantly to prevent lumps.
Cook until thickened, about 4-5 minutes.
Stir in the cheeses until melted and smooth.
Season with salt, pepper, cayenne, and a dash of nutmeg if using.
Step 3: Assemble the Sandwiches
On each toasted bread slice, layer turkey, two slices of tomato, and a generous ladle of Mornay sauce.
Sprinkle extra cheese if desired.
Step 4: Broil to Finish
Place the assembled sandwiches on a baking tray.
Broil for 2–3 minutes until the sauce bubbles and begins to brown.
Top each sandwich with two crispy bacon slices.
Garnish with chopped parsley or chives.
Summer Serving Ideas
Shredded cabbage, carrots, and green apple tossed in a vinaigrette-style dressing.
🍴 Light & Refreshing Side Dishes
To balance the richness of the Hot Brown, pair it with sides that are bright, crisp, and seasonal. Here are a few Southern summer favorites:
1. Cucumber & Red Onion Salad
A cool, vinegar-based cucumber salad cuts through the creamy Mornay sauce beautifully.
Thinly slice cucumbers and red onion.
Toss with apple cider vinegar, salt, pepper, a pinch of sugar, and chopped dill.
Chill before serving.
2. Grilled Sweet Corn with Lime Butter
A nod to Kentucky’s rural farm roots, grilled corn offers a smoky sweetness that pairs wonderfully.
Grill ears of corn until charred.
Slather with a mixture of butter, lime zest, and a sprinkle of chili flakes.
3. Watermelon & Feta Salad
This refreshing salad adds a sweet and salty contrast.
Cube chilled watermelon and crumble feta over top.
Add mint leaves and a drizzle of balsamic glaze.
4. Kentucky Coleslaw with Apple
A tangy slaw using apple cider vinegar and honey mustard instead of mayonnaise makes this lighter for hot weather.
🍹 Beverage Pairings
1. Iced Mint Julep Tea
A non-alcoholic twist on the classic Kentucky Derby drink.
Brew strong black tea and steep with fresh mint.
Serve over crushed ice with a splash of simple syrup and lemon juice.
2. Bourbon Peach Lemonade
For adults only—bourbon pairs effortlessly with stone fruit.
Mix fresh peach puree with lemonade and a shot of bourbon.
Serve with a peach slice and mint sprig.
3. Crisp White Wines
A chilled glass of Sauvignon Blanc or a dry Rosé cuts through the richness of the cheese sauce.
🍰 Dessert Pairings
Round out your Hot Brown brunch or dinner with something sweet and quintessentially Southern.
1. Blackberry Cobbler with Cornmeal Crust
Use fresh Kentucky berries for an authentic finish.
2. Lemon Icebox Pie
A cold, tangy pie that’s effortless and refreshing—no baking required.
3. Bourbon Pecan Bars
Mini versions of the Kentucky bourbon pecan pie, easy to serve at picnics or backyard dinners.
Kentucky Hot Brown
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A true Southern classic with a summer twist, this Kentucky Hot Brown is an open-faced sandwich layered with roasted turkey, heirloom tomatoes, crisp bacon, and smothered in creamy Mornay sauce—then broiled to golden, bubbling perfection. A perfect dish for outdoor brunches, nostalgic gatherings, or any meal that craves comforting flavor with a lighter touch.
Ingredients
- For the Sandwich:
- 8 slices thick-cut white bread (Texas toast or brioche)
- 1½ lbs sliced roasted turkey breast
- 2 large heirloom tomatoes, sliced
- 8 slices thick-cut bacon, cooked until crisp
- Fresh parsley or chives for garnish
- For the Mornay Sauce:
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk, warm
- ½ cup heavy cream
- 1 cup grated sharp white cheddar cheese
- ½ cup grated Pecorino Romano or Parmesan
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
- Freshly grated nutmeg (optional)
Instructions
- Toast the Bread: Preheat oven broiler. Toast bread slices on both sides under broiler until lightly golden. Set aside.
- Make the Mornay Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly add warm milk and cream, whisking constantly. Cook 4–5 minutes until thick. Stir in cheeses until melted. Season with salt, pepper, cayenne, and nutmeg if using.
- Assemble the Sandwiches: On each toast slice, layer turkey, tomato slices, and ladle Mornay sauce over the top. Add extra cheese if desired.
- Broil to Finish: Place sandwiches on a baking tray. Broil 2–3 minutes until bubbly and golden. Top with bacon and garnish with parsley or chives.
Notes
Pair with cucumber salad, grilled corn, or pickled okra. Drink with sweet iced tea, mint julep, or citrusy white wine. Lighten it up with sourdough bread, half-and-half instead of cream, or turkey bacon. Great for summer brunches or gatherings—assemble ahead and broil just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Sandwich
- Method: Broil
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
Keywords: Kentucky Hot Brown, southern sandwich, open-faced, turkey, Mornay sauce, summer brunch