KENTUCKY HOT BROWN
The Kentucky Hot Brown is an open-faced sandwich originating from the Brown Hotel in Louisville, KY. It’s a hot cheesy mess that will leave you completely satisfied!
Author:
Pit Barrel Cooker Co.
INGREDIENTS
- Whole turkey breast or chicken breast
- Poultry rub
- 1 ½ cups whole milk
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- Nutmeg
- Salt and pepper
- Garlic powder
- Onion powder
- 2 oz Fontina cheese, grated
- 2 oz Gruyère, grated
- 2 oz sharp white cheddar
- Bacon
- Sourdough or hearty bread
- Optional: tomatoes, mushrooms
DIRECTIONS
TURKEY
- Season turkey with your favorite poultry rub.
- Smoke in Pit Barrel® to an internal temperature of 165°.
- Allow to rest, then slice.
MORNAY
- Melt butter over medium heat. Add flour and whisk until light brown to form a roux.
- Slowly whisk in warm milk. Bring to a boil, then simmer about 10 minutes until thickened (béchamel).
- Add nutmeg, salt, pepper, garlic powder, and onion powder. Gradually stir in cheeses until melted and smooth.
- Keep warm on very low heat. Sauce will thicken as it cools.
ASSEMBLY
- Set up Pit Barrel® in grilling mode (vent open, lid off).
- Cook bacon using your preferred method.
- Toast buttered sourdough in a cast iron pan.
- Layer sliced turkey over toasted bread.
- Cover with Mornay sauce and bake 5–10 minutes until bubbly.
- Add bacon generously.
- Add optional toppings if desired.
- Slide onto plate and serve hot.
