Mornay sauce kentucky hot brown

This iconic sandwich is a Southern staple - especially for the Kentucky Derby. These Kentucky Hot Browns are a delicious, decadent, open-faced turkey sandwich with tomato, bacon, and a rich Mornay sauce.

An open-faced Kentucky Hot Brown is a unique blend of turkey, mornay sauce, bacon and tomato atop fresh bread - all baked to perfection.

Started by The Brown Hotel in the 1920's, this hot brown recipe is great comfort food or a good way to use leftover turkey from Thanksgiving.

Kentucky Hot Browns are as synonymous with the Kentucky Derby as Mint Juleps themselves. But this year … only the authentic Hot Brown recipe would do.

Kentucky hot browns pile turkey, roasted tomatoes, cheesy mornay sauce, bacon, and even more cheese atop a thick slice of Texas toast. They’re warm, satisfying, and packed with flavor!

The Hot Brown is ostensibly an open-faced sandwich—it starts with a piece of toasted bread (the original recipe calls for Texas Toast) and gets topped with sliced roasted turkey. But from there it leaps directly into Hangover Helper territory when a precisely measured volume (known as a morethanyoucouldreasonablyhopetoneed) of cheesy, creamy Mornay sauce is poured over the top and the whole thing is placed under the broiler to bake until bubbly.

This Kentucky Hot Brown Casserole has buttery mini croissants mingling with savory turkey & bacon, sweet cherry tomatoes, and bourbon-infused mornay!

Kentucky Hot Browns sit on a cushion of toasted bread, topped with sliced turkey, and smothered in an avalanche of mornay sauce—all broiled until golden brown.

The Kentucky Hot Brown is a true Southern classic, filled with rich, savory flavors and a comforting warmth that brings people together. This open-faced sandwich, smothered in creamy Mornay sauce and topped with crispy bacon and fresh tomatoes, is the perfect balance of textures and tastes. Whether you're a native Kentuckian or just looking to experience a taste of the Bluegrass State, this recipe will not disappoint.

What’s even better than a classic French bechamel? When you add cheese to it and make a creamy mornay sauce instead.