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Classic Louisville Hot Brown Recipe Easy Homemade Open-Face Turkey Sandwich Guide

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A rich and creamy open-faced turkey sandwich topped with crispy bacon, fresh tomatoes, and a homemade Mornay sauce, inspired by the classic Louisville Hot Brown from the Brown Hotel.

Ingredients

Scale
  • 4 thick slices of white bread or Texas toast
  • Cooked turkey breast, sliced or shredded
  • Ripe tomatoes, thinly sliced
  • 8–12 bacon strips, cooked until crisp
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or gluten-free flour)
  • 2 cups whole milk, warmed
  • 1 cup grated sharp white cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • A pinch of freshly grated nutmeg (optional)

Instructions

  1. Preheat your oven’s broiler and set an oven rack about 6 inches from the heat source.
  2. Melt 3 tablespoons of unsalted butter in a medium saucepan over medium heat.
  3. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to form a smooth roux.
  4. Slowly add 2 cups of warm whole milk while whisking continuously to avoid lumps.
  5. Cook and whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  6. Remove the pan from heat and stir in 1 cup grated sharp white cheddar and 1/2 cup grated Parmesan cheese until melted and smooth.
  7. Season the sauce with salt, freshly ground black pepper, and a pinch of freshly grated nutmeg. Adjust seasoning to taste.
  8. Lightly toast 4 thick slices of white bread or Texas toast until just golden but still firm.
  9. Place the toasted bread slices on a baking sheet. Layer each with a generous portion of sliced turkey, then arrange tomato slices on top.
  10. Pour the warm Mornay sauce over each sandwich, covering the turkey and tomatoes well but not drowning the bread.
  11. Top each sandwich with 2-3 crispy bacon strips.
  12. Broil the sandwiches for 3-5 minutes until the sauce is bubbly and lightly browned on top.
  13. Remove from the oven and let cool for a minute before serving warm.

Notes

If the sauce thickens too much before pouring, gently rewarm it over low heat with a splash of milk to loosen it. Watch closely during broiling to avoid burning the sauce. Use thick, sturdy bread to prevent sogginess. Crisp bacon adds essential texture contrast. For gluten-free, substitute bread and flour accordingly. Nutmeg adds subtle warmth to the sauce.

Nutrition

Keywords: Hot Brown, Louisville Hot Brown, open-faced sandwich, turkey sandwich, Mornay sauce, bacon sandwich, comfort food, brunch recipe

Find it online: https://cheerycrisp.com/classic-louisville-hot-brown-recipe-easy-homemade-open-face-turkey-sandwich-guide/