Iconic Kentucky Hot Brown Sandwich

The Louisville Kentucky Hot Brown is a legendary open-faced sandwich that brings together layers of rich, savory ingredients. Born in the 1920s at the Brown Hotel in Louisville, this dish has remained a beloved staple of Kentucky cuisine.

Imagine a crisp Texas toast base topped with tender roasted turkey (or chicken), juicy tomatoes, crispy bacon, and finished with a rich mornay sauce. It's indulgent yet perfectly balanced, and thanks to Chef Pennington’s modern twist using an Instant Pot, this version is easier than ever to prepare.

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In this detailed guide, we’ll walk through every step of making the Hot Brown, from preparing the toast to mastering the creamy mornay sauce. Whether you’re familiar with the dish or hearing about it for the first time, you’re in for a treat!

Ingredients

Before diving into the recipe, let’s go over the key ingredients that make this dish unique.

• Meat: Classically, turkey is used in the Hot Brown. For convenience, a rotisserie chicken works perfectly as well, offering tender, juicy meat with minimal prep time.
• Texas Toast: Thick, fluffy, and perfect for absorbing the sauce, Texas toast serves as the sturdy base for this open-faced sandwich.
• Tomatoes: Tomatoes add a refreshing acidity that cuts through the richness of the dish, balancing the flavors.
• Bacon: Crisp, oven-baked bacon adds a smoky crunch that elevates every bite.
• Cheese: Pecorino Romano is traditional, but an Italian blend of parmesan, asiago, and fontina brings an extra layer of flavor.
• Mornay Sauce: This rich, cheesy sauce is a critical component of the Hot Brown and is built upon a classic bechamel foundation.

Using the Instant Pot for Sauces

The Instant Pot is a game-changer when it comes to making sauces. Its sauté function allows you to create a flawless mornay sauce while keeping it warm for extended periods. Unlike stovetop methods, which often require constant attention to prevent thickening, the Instant Pot’s warming feature ensures your sauce stays creamy and ready to serve.

Preparing the Bacon

1. Preheat your oven to 400°F. Ensuring the oven is fully heated before adding the bacon helps it cook evenly.
2. Lay your bacon on a baking sheet lined with foil.
3. Bake for 20-30 minutes, depending on the thickness of the bacon. Check it after 20 minutes to prevent overcooking.

Perfectly crispy bacon is essential to add that satisfying crunch and salty flavor that contrasts beautifully with the creamy sauce.

Preparing the Texas Toast

1. Cut off the crusts of the Texas toast. This might seem unnecessary, but it follows the traditional method used at the Brown Hotel.
2. Slice the toast diagonally into two triangles, which creates more surface area to layer the toppings.
3. Toast the bread until golden brown and crisp.

The toast will serve as the base, supporting the rich toppings and soaking up the sauce.

Choosing the Meat: Turkey or Chicken?

While turkey is the classic meat used in a Hot Brown, many prefer chicken due to its tenderness and flavor. If you’re short on time, a rotisserie chicken from the store can be a convenient and delicious alternative.

1. Hand-pull the meat into large pieces. Whether using turkey or chicken, keeping the pieces larger adds to the dish’s texture.
2. Place three pieces of meat on each side of the toast. Make sure to cover the surface evenly for a perfect bite in every forkful.

The Role of Tomatoes

Tomatoes aren’t just a garnish in this dish; they’re a key balancing element. The acidity from the tomatoes cuts through the richness of the mornay sauce and bacon, making each bite perfectly balanced.

• Slice fresh, ripe tomatoes into thick rounds.
• Lay the tomato slices on top of the meat before adding the sauce.

Making the Mornay Sauce

The magic of a Hot Brown is in its sauce—a luxurious mornay made by adding cheese to a basic bechamel. Here’s how to make it:

Ingredients for Mornay Sauce

• 3 tablespoon flour
• 4 tablespoon butter
• 2 cups high-quality milk
• 1 cup of cheese (a blend of parmesan, asiago, and fontina)

Starting the Roux

1. Melt butter in your Instant Pot using the sauté function.
2. Add flour and stir continuously to create a roux. Cook for a few minutes until the mixture turns a light golden color.

Combining Ingredients for Bechamel

1. Slowly add ⅓ of the milk to the roux, stirring constantly to prevent lumps.
2. Once the mixture thickens, gradually add the remaining milk.
3. Keep stirring until you achieve a smooth, thick consistency.

Adding Cheese to Create Mornay

1. Turn off the heat and slowly stir in your cheese blend.
2. Continue stirring until the cheese has fully melted and the sauce is creamy.

If the sauce becomes too thick, add a splash of milk to adjust the consistency. A good mornay sauce should coat the back of a spoon but not be overly thick.

Watch How To Make:

Assembling the Hot Brown

1. Place the toasted bread on a large, oven-safe dish.
2. Layer the pulled meat on top of the toast, followed by the sliced tomatoes.
3. Pour the mornay sauce generously over the top, ensuring that everything is well-covered.
4. Bake at 400°F for 10-15 minutes until the sauce bubbles and the dish is heated through.

Serving the Hot Brown

After baking, top the Hot Brown with crispy bacon slices. Traditionally, the Brown Hotel serves two slices of bacon per Hot Brown, but Chef Pennington suggests going with four for extra flavor.

Finish with a sprinkle of paprika for color and a touch of extra flavor.

Taste Test & Final Impressions

Chef Pennington describes the Hot Brown as more than just a sandwich—it’s an experience. The rich mornay sauce melds with the savory turkey (or chicken), crisp bacon, and juicy tomato, creating a dish that’s as satisfying as it is indulgent.

There’s a reason this dish is iconic. It’s unlike anything else, and once you taste it, you’ll understand why people keep coming back to it.”