The Hot Brown

The Hot Brown

4 servings
Try Chef John's version of the turkey sandwich invented by The Brown Hotel in Louisville, Kentucky. It'll help you absorb your bourbon in the most delicious way possible.

Ingredients

  • boneless turkey breast with skin on
    2 lb
  • kosher salt
    1 tbsp
  • herbes de provence
    1 tsp
  • oil
    1 tsp
  • slices bacon
    8
  • salted butter
    2 tbsp
  • all-purpose flour
    2 tbsp
  • heavy cream
    2 c
  • salt and freshly ground black pepper to taste
  • cayenne pepper
    1 pinch
  • grated pecorino romano cheese
    ½ c
  • freshly grated nutmeg
    1 pinch
  • slices white bread

    toasted

    8
  • slices tomato
    12
  • grated pecorino romano cheese
    8 tbsp
  • paprika
    1 pinch
  • chopped italian parsley
    4 tsp

Directions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C).

  2. 2

    Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.

  3. 3

    Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.

  4. 4

    Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.

  5. 5

    Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.

  6. 6

    Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.

  7. 7

    Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.

  8. 8

    Cut turkey into thick slices. Pull off the skin.

  9. 9

    Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.

  10. 10

    Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  11. 11

    Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.

    Step 11
The Hot Brown

The Hot Brown

90 min4 servings1280 cal

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About this Recipe

Craving an iconic, incredibly satisfying meal? Chef John’s take on The Hot Brown, the legendary open-faced turkey sandwich from Louisville, Kentucky, is pure comfort food indulgence that hits all the right notes. This classic dish is designed to be absorbed in the most delicious way possible, making it perfect for a hearty dinner.

What sets this version apart is the careful selection of rich ingredients and the generous hand in crafting a truly decadent experience. With tender turkey, crispy bacon, and a luscious, cheesy cream sauce, every bite is a testament to this sandwich's celebrated heritage and Chef John's culinary touch. It transforms simple components into an extraordinary, deeply flavorful meal.

Prepare yourself for a robust and utterly satisfying culinary journey. You’ll be treated to succulent roasted turkey, seasoned beautifully with kosher salt and fragrant herbes de provence, nestled on perfectly toasted white bread. Draped over this foundation is a velvety, rich cream sauce, brightened with a touch of cayenne and nutmeg, then generously topped with Pecorino Romano and fresh tomatoes. The final flourish of crispy bacon, paprika, and fresh Italian parsley adds layers of texture and vibrant flavor, creating a dish that’s both comforting and undeniably gourmet. This is a hearty, substantial dinner designed for those who appreciate classic, rich American cuisine.

While The Hot Brown is a dish with a cherished history and specific components, you have some room for personal preference. Adjust the pinch of cayenne pepper to your desired level of warmth, or increase the amount of freshly grated Pecorino Romano on top for an extra cheesy finish. The final sprinkles of paprika and chopped Italian parsley can also be tailored to your taste, allowing you to fine-tune the presentation and herbaceous notes.

This indulgent Hot Brown is the ultimate centerpiece for a cozy dinner or a special occasion when you're looking for something truly comforting and luxurious. It stands proudly on its own as a complete and satisfying meal, perfectly suited for absorbing your bourbon in the most delicious way possible, as tradition suggests.

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