Sandwiches Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Hot Brown
Louisville's legendary open-faced turkey sandwich blanketed in rich Mornay sauce, broiled bubbly, and topped with bacon and tomato.
Contains common allergens
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Instructions
5 steps- 1
Melt the butter in a saucepan over medium heat, whisk in the flour, and cook the roux for 2 minutes until it smells nutty but stays pale.
- 2
Slowly whisk in the milk and bring to a gentle simmer, stirring constantly for 5 minutes until thickened, then remove from heat and stir in most of the cheese until smooth to make the Mornay sauce.
- 3
Place a toasted bread slice in each individual broiler-safe dish, layer two slices of turkey on top, and tuck a tomato round or two alongside.
- 4
Ladle the warm Mornay sauce generously over each portion so it pools to the edges, then sprinkle with the remaining cheese.
- 5
Broil 6 inches from the heat for 3 to 5 minutes until the sauce is bubbling and golden-spotted, then crisscross two slices of bacon over each and serve immediately while piping hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving305
Calories
14 g
Protein
24 g
Carbs
17 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
The Hot Brown is an open-faced turkey sandwich created at the Brown Hotel in Louisville, Kentucky in 1926 to feed late-night dancers, smothered in Mornay sauce and run under the broiler. It is served hot in its own dish and eaten with a fork, not held in the hand.
Listahan note
This version builds each sandwich in its own broiler-safe dish and ladles the Mornay so it pools to the edges, so the sauce browns and bubbles evenly under the broiler before the bacon goes on last to stay crisp.
Technique cues
- Cooking the roux 2 minutes until it smells nutty but stays pale cooks out the raw flour taste without darkening the sauce, keeping the Mornay light in color.
- Whisking the milk in slowly and stirring constantly for 5 minutes prevents lumps and lets the sauce thicken to a coating consistency that clings instead of running off.
- Adding the bacon after broiling, not before, keeps it crisp; broiling it under the sauce would steam it limp.
Kitchen flow
- Parallel prep
- Toast the bread and cook the bacon while the Mornay simmers so everything is ready to assemble at once.
- Make-ahead
- Make the Mornay ahead and rewarm it gently with a splash of milk; assemble and broil only at serving time.
- Leftover move
- Fold leftover Mornay and turkey into a quick pasta bake the next day rather than re-broiling a soggy sandwich.
- Cleanup rhythm
- Soak the saucepan right after pouring the Mornay so the roux does not set hard while you broil and serve.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
roasted turkey breast
Main protein
Purpose: Thick slices of roast turkey are the substantial base the Mornay blankets in this open-faced dish.
Handling: Lay two slices flat over the toast so the sauce can pool evenly across them.
Adaptation: Roast chicken breast works the same way with a slightly milder flavor.
butter, flour, and whole milk
Mornay sauce base
Purpose: These three make the bechamel that, with cheese, becomes the Mornay that defines the Hot Brown.
Handling: Cook butter and flour into a pale roux, then whisk in milk slowly for a smooth thick sauce.
Adaptation: Half-and-half in place of some milk makes a richer sauce; skim milk makes it thinner and less luxurious.
Pecorino Romano or Parmesan cheese
Sauce flavor and crust
Purpose: The salty hard cheese both flavors the Mornay and forms the golden-spotted top under the broiler.
Handling: Stir most into the warm sauce off heat to melt smoothly, and save some to sprinkle on top for browning.
Adaptation: Gruyere melts smoother and milder if you want a less sharp, more classic Mornay.
bacon
Crisp finishing garnish
Purpose: The crisscrossed bacon adds salty crunch against the soft sauced turkey and is the traditional crown.
Handling: Cook it crisp and add it only after broiling so it stays crunchy.
Adaptation: Country ham slices give a Kentucky-classic alternative with a saltier, chewier bite.
tomato
Acidic accent
Purpose: The tomato round cuts the richness of the cheese sauce and bacon with a bright note.
Handling: Tuck rounds alongside the turkey so they warm under the broiler without going to mush.
Adaptation: Roasted red pepper strips give a sweeter, softer acidic accent.
Technique notes
- Ladle the sauce all the way to the edges of the dish so it browns evenly and seals the toast from going dry at the rim.
- Watch the broiler closely from 3 minutes on; Mornay goes from golden-spotted to burnt in under a minute.
- Serve immediately in the hot dish; the Mornay sets and skins over quickly once it leaves the broiler.
Ingredient swaps
- Gluten-free direction
- Thicken the sauce with a gluten-free flour or cornstarch slurry and use gluten-free toast; the Mornay behaves the same.
- Lower-sodium direction
- Use unsalted butter, low-sodium turkey, and less of the salty Pecorino, leaning on Gruyere for flavor instead.
- Weeknight shortcut
- Make a smaller batch of Mornay and broil all four dishes on one sheet pan to streamline the finish.
Serve alongside
- Simple green salad with vinaigrette
- Roasted asparagus
- Sauteed green beans
- Crisp apple slices
- Dry white wine
- Sparkling water with lemon
- Hot black coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the Mornay and cooked turkey separately up to 3 days; do not store the assembled broiled dish.
- Reheat the Mornay gently with a splash of milk, whisking smooth, then assemble and broil fresh.
- The cheese sauce does not freeze well; it separates and turns grainy on thawing.
Equipment
- Saucepan for the roux
- Whisk
- Individual broiler-safe dishes
- Ladle
Make this household-aware
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