Experience luxurious open-faced indulgence with this elevated Kentucky Hot Brown — layers of roasted turkey and fresh tomato atop butter-toasted bread, all smothered in creamy Mornay sauce and melted cheese. Edith’s original Louisville favorite, reimagined for the backyard grill or home kitchen.
Kentucky Hot Brown
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Calories
932
This dish brings together buttery toast, savory turkey, crispy bacon, and rich cheese sauce into one dish that’s both retro and refined — ideal for brunch, lunch, or a cozy dinner.
Ingredients
- 3 lb turkey breasts
-
Sweetwater Spice Apple Rosemary Sage Turkey Bath
-
1/4 cup kosher salt
- 2 quarts water
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1/2 lb sharp yellow cheddar
- 12 slices bacon, cooked
- 6 slices tomato
- 6 slices Texas toast, toasted
- 1/4 cup butter
- 1/4 cup flour
- 1 quart milk
- 1/2 lb sharp white cheddar
- salt & pepper, to taste
- pinch of nutmeg
For the Mornay (cheese) sauce:
Directions
- In a brining container, combine half of the Sweetwater Spice Apple Rosemary Sage Turkey Bath with 1/4 cup kosher salt and 2 quarts water. Whisk to combine. Add the turkey breasts. Place in the refrigerator for 2-3 hours.
- Preheat your Yoder Smokers YS640 pellet grill to 275°F. Remove the breasts from the brine. Pat dry. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Place in the cooker and cook to an internal temperature of 160°F. Remove the breasts and rest. Turn the grill up to 500°F.
- On the stovetop, melt the butter over medium heat. Add the flour and whisk for a minute, until the flour just begins to darken in color. Slowly whisk in the milk. Bring to a simmer and begin whisking in the white cheddar, a handful at a time. Continue whisking until the cheese is all incorporated and the sauce has thickened. Season with salt, pepper and nutmeg.
- Place your toast in a skillet, sheet pan, or other cookware. Slice the turkey into thick (1/4”) slices and fan them out over the toast. Place a slice of tomato on top of the turkey. Smother everything with the cheese sauce. Top the cheese sauce with the grated yellow sharp cheese.
- Transfer the pan to the second shelf of your grill. Cook until the sauce is cheese is melted, the sauce is bubbling and beginning to brown on top. Serve with two slices of cooked bacon on top.
After smoking our turkey breasts, we sliced them nice and thick and began to pile the toppings on the bread. First the turkey, then a thick slice of heirloom tomato. It’s then smothered in creamy, cheesy mornay sauce.
A heap of shredded cheddar and it’s back to the cooker to brown the sauce and cheese. The only thing left to do is add a couple of slices of bacon, and you’ve got a late night barroom classic!
Recipe Note
What You’ll Love
Comfort in every bite: silky Mornay sauce, tender turkey, crisp bacon, and golden toast
Quick assembly: prep in under 30 minutes with incredible payoff
Classic Southern flavors revisited with simple ingredients
Beautiful plating: compound textures and flavors suspended in a flaky golden crust
Frequently Asked Questions
Can I use leftover turkey?
Yes—this recipe comes alive with cooked turkey. Just rewarm it gently before assembly.
Can I make the Mornay sauce ahead?
Absolutely—prepare up to 4 days ahead and keep refrigerated. Gently reheat before pouring over sandwiches.
Is the tomato necessary?
Yes—it adds acidity and freshness, cutting through the richness of the sauce and cheese.
How should I reheat leftovers?
Reheat gently in a 325 °F oven until warm. For crispness, broil briefly to refresh the top.
Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Nutrition
Nutrition
- Serving Size
- 20.09 oz
- per serving
- Calories
- 932
- Carbs
- 42 grams
- Protein
- 73 grams
- Fat
- 50 grams
- Sodium
- 3879 milligrams
