Hot Brown Sandwich Recipe: Easy Cheesy Kentucky Classic with Crispy Bacon

Name: Hot Brown Sandwich Recipe: Easy Cheesy Kentucky Classic with Crispy Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 thick-sliced white bread (Texas toast style); 8 oz oven-roasted turkey breast, sliced; 8 strips crispy bacon, cooked; 2 Roma tomatoes, sliced thin; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 1/2 cups whole milk; 1/4 cup heavy cream (optional); 1/2 cup sharp cheddar cheese, shredded; 1/4 cup Parmesan cheese, grated; 1/4 cup Gruyère cheese, shredded (or Swiss); 1/2 tsp salt; 1/4 tsp fresh ground black pepper; Pinch ground nutmeg; 1/2 tsp Worcestershire sauce; Fresh parsley, chopped (optional garnish); Extra Parmesan for sprinkling (optional garnish); Paprika or cayenne (optional garnish)

Posted on November 28, 2025

Comfort Food

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Let me tell you, the aroma of crispy bacon mingling with creamy cheese sauce and golden toasted bread can stop you in your tracks. The first time I pulled a bubbling Hot Brown Sandwich out of the oven, the whole house filled with that savory, cheesy perfume—one of those moments where you pause, take a deep breath, and just grin because you know you’re onto something truly special. The Hot Brown Sandwich recipe is a Kentucky classic, an absolute legend born in the heart of Louisville, and honestly, it’s the kind of comfort you crave on a rainy weekend or at a big family gathering.

Years ago, when I was knee-high to a grasshopper, my grandma would talk about this sandwich like it was a rite of passage. “You haven’t tasted Kentucky until you’ve had a Hot Brown,” she’d say, and she was right. I stumbled onto this recipe myself during a college road trip, trying to recreate that oozy, golden Mornay sauce and perfectly crisp bacon I remembered so well. Would you believe it’s dangerously easy to make? The kind of thing you wish you’d discovered ages ago—especially since my family can’t stop sneaking bites off the baking tray (and honestly, I can’t blame them).

This sandwich fits right into every scenario—perfect for potlucks, tailgate parties, a sweet treat after a long day, or even to brighten up your Pinterest board with cheesy goodness. I’ve tested this Hot Brown Sandwich recipe more times than I care to admit (in the name of research, of course), and now it’s a staple for family gatherings, gifting, and late-night comfort food cravings. There’s just something about the combo of thick-cut turkey, crispy bacon, and a generous drizzle of Mornay sauce that feels like a warm hug. You’re going to want to bookmark this one for sure!

Why You’ll Love This Recipe

I’ve made plenty of Hot Brown Sandwiches over the years, and this version is the one my family and friends ask for again and again. Here’s why this Hot Brown Sandwich recipe stands out—and why you’ll be hooked from the very first bite:

Quick & Easy: Comes together in under 45 minutes, including the sauce, so it’s perfect for busy weeknights or pulling together a last-minute brunch.
Simple Ingredients: Nothing fancy here—just classic turkey, bacon, cheese, bread, and a handful of pantry staples. You probably already have everything you need.
Perfect for Any Occasion: This is the ultimate crowd-pleaser for brunches, holiday mornings, or cozy dinners. I’ve even served it at tailgate parties and watched it disappear in minutes.
Crowd-Pleaser: Kids love the cheesy sauce, adults love the comforting nostalgia, and honestly, who can say no to crispy bacon?
Unbelievably Delicious: The flavor is all about balance—savory turkey, crunchy bacon, creamy Mornay sauce, and a hint of nutmeg. Every bite is pure comfort food joy.

What really makes this Hot Brown Sandwich recipe special is the extra step of whisking the Mornay sauce until it’s silky smooth, then broiling the assembled sandwiches until the cheese bubbles and browns just right. That final flourish sets it apart from other versions I’ve tried. I use thick-cut turkey and extra-crispy bacon for texture, and there’s a splash of Worcestershire in the sauce that gives it a depth you won’t find elsewhere.

It’s the kind of recipe that makes you close your eyes and savor the first bite. Whether you’re looking to impress guests with something memorable or just want a comforting, cheesy meal that’s easy to whip up, this Hot Brown Sandwich recipe delivers every time. Trust me, once you try it, you’ll be making it again and again.

What Ingredients You Will Need

This Hot Brown Sandwich recipe calls for simple, wholesome ingredients designed to deliver big flavor and the signature creamy texture. Most are pantry staples, and you can easily swap or substitute if needed. Here’s what you’ll need:

For the Sandwich:
- Thick-sliced white bread (Texas toast style, four slices) – sturdy enough to hold all the toppings
- Oven-roasted turkey breast (8 oz / 225 g, sliced) – I prefer Boar’s Head or freshly carved if you have leftovers
- Crispy bacon (8 strips, cooked until crisp) – applewood smoked is my go-to for extra flavor
- Roma tomatoes (2, sliced thin) – adds a touch of freshness
For the Mornay Sauce:
- Unsalted butter (2 tbsp / 28 g)
- All-purpose flour (2 tbsp / 16 g)
- Whole milk (1 ½ cups / 360 ml)
- Heavy cream (¼ cup / 60 ml) – optional, for silkier sauce
- Sharp cheddar cheese (½ cup / 60 g, shredded) – I recommend Cabot or Tillamook for tang
- Parmesan cheese (¼ cup / 25 g, grated)
- Gruyère cheese (¼ cup / 30 g, shredded) – can sub Swiss for a milder flavor
- Salt (½ tsp)
- Fresh ground black pepper (¼ tsp)
- Ground nutmeg (pinch) – classic for Mornay sauce
- Worcestershire sauce (½ tsp) – adds depth
Optional Garnishes:
- Fresh parsley (chopped)
- Extra Parmesan for sprinkling
- Paprika or cayenne for a kick

If you’re short on any ingredient, don’t worry. Swap Texas toast for sourdough or country bread. Use leftover roasted turkey or even deli slices. Gruyère can be replaced with Swiss, and you can skip the heavy cream if you want a lighter sauce. For a gluten-free version, use gluten-free bread and swap flour for a gluten-free blend. In summer, ripe heirloom tomatoes add a burst of flavor. I’ve tried almond milk in the sauce for a dairy-free twist—worked pretty well, honestly!

Stick to brands you trust for cheese and turkey. The right bread makes a world of difference (don’t go too thin, it’ll get soggy). If you’re watching salt, use low-sodium bacon and cheese. You can mix and match the cheeses, but sharp cheddar and Gruyère make the sauce truly memorable.

Equipment Needed

Here’s what you’ll need to make the Hot Brown Sandwich recipe without a hitch. Most of these tools are kitchen basics, but I’ll throw in some tips and alternatives I’ve picked up over the years.

Baking sheet or oven-safe dish – for broiling the assembled sandwiches. I use a rimmed quarter sheet pan for easier cleanup.
Medium saucepan – for whisking up the Mornay sauce. A heavy-bottomed pan helps prevent burning.
Whisk – indispensable for a lump-free sauce. If you don’t have one, a fork will do in a pinch.
Sharp knife – for slicing tomatoes and bread. Serrated works best on thick toast.
Spatula – for stirring the sauce and assembling the sandwiches.
Toaster or broiler – to toast the bread and finish the sandwiches with bubbly cheese. I’ve used both the oven broiler and a countertop toaster oven; both work great.
Measuring cups and spoons – accuracy matters for the sauce!

If you don’t have a broiler, crank your oven to its highest setting. For the sauce, a small nonstick pan works fine, but keep the heat low and stir constantly. I love using silicone spatulas—they don’t scratch and clean up easily. As for budget-friendly options, thrift stores often have great bakeware and whisks for a few bucks. Just make sure your pan is oven-safe if you’re broiling directly.

Keep your whisk clean between steps to avoid clumpy sauce, and run a damp cloth over your baking sheet before broiling—makes stuck-on cheese easier to wash off later. Little tricks like these make the process so much smoother!

Preparation Method

Ready to assemble the ultimate Cheesy Hot Brown Sandwich with crispy bacon and dreamy Mornay sauce? Here’s the step-by-step guide (with all my favorite tips and warnings sprinkled in for good measure):

Preheat your oven: Set to 400°F (200°C). If you’ll be broiling, make sure your oven rack is set about 6 inches from the heat source.
Cook the bacon: Place 8 strips on a baking sheet and bake for 15–18 minutes, turning once. Remove and drain on paper towels. (If pan-frying, keep the heat medium and watch for splatters.)
Toast the bread: While the bacon cooks, lightly butter both sides of 4 thick bread slices. Toast in the oven for 5–7 minutes until golden. Set aside.
Make the Mornay sauce:
1. Melt 2 tbsp unsalted butter in a medium saucepan over medium heat.
2. Whisk in 2 tbsp flour and cook for 1 minute until bubbly (don’t let it brown).
3. Slowly add 1 ½ cups milk and ¼ cup cream, whisking constantly. Cook 3–4 minutes until slightly thickened.
4. Reduce heat to low. Stir in ½ cup cheddar, ¼ cup Parmesan, and ¼ cup Gruyère. Whisk until smooth and cheese is melted (about 2 minutes).
5. Add ½ tsp salt, ¼ tsp pepper, pinch nutmeg, and ½ tsp Worcestershire. Taste and adjust seasoning if needed. Sauce should coat the back of a spoon.
Assemble the sandwiches:
1. Place toasted bread on a baking sheet.
2. Top each with 2 oz (55 g) sliced turkey.
3. Add two tomato slices over the turkey.
4. Pour a generous ladle of Mornay sauce over each sandwich (don’t skimp!).
5. Lay 2 strips of crispy bacon crisscrossed on top.
Broil: Slide the baking sheet under the broiler for 2–3 minutes, watching carefully. The cheese sauce should bubble and brown in spots—don’t let it burn! If your oven broiler runs hot, rotate the pan halfway through.
Garnish: Sprinkle with chopped parsley, extra Parmesan, and a dash of paprika or cayenne if you like a kick.
Serve: Let sandwiches cool for 2 minutes before serving. They’ll be piping hot! (Trust me, I’ve burned my tongue rushing in too fast—learn from my mistakes.)

Troubleshooting: If your sauce gets lumpy, take it off the heat and whisk vigorously. If it’s too thick, add a splash of milk. Soggy bread? Make sure you toast it long enough and use thick slices. For efficiency, make the sauce while the bacon and bread cook—it’s all about multitasking!

The sensory cues: The sauce should be silky, the bread crisp, the bacon snappy, and the cheese bubbling. The smell alone will get folks wandering into the kitchen, guaranteed!

Cooking Tips & Techniques

Over the years, I’ve picked up a handful of Hot Brown Sandwich tips that keep this recipe foolproof. Sometimes the simplest tweaks make all the difference, you know?

Keep the sauce smooth: Always whisk the milk in slowly and keep the heat medium-low. If you rush, you’ll end up with lumps (been there, done that!).
Use thick bread: Thin or soft bread gets soggy under all that sauce. Texas toast or rustic country bread holds up best.
Don’t over-broil: The cheese sauce can go from golden to burnt in seconds. Set a timer and stay close—there’s no “set it and forget it” here.
Layer smart: Put the turkey on first, then tomatoes, then sauce. This keeps everything in place and prevents slipping.
Crispy bacon: Oven-baked bacon is more even and less greasy. If you pan-fry, blot well to avoid greasy sandwiches.
Fresh cheese matters: Pre-shredded cheese has anti-caking agents and doesn’t melt as smoothly. Shred your own for that restaurant-quality finish.

I’ve had Mornay sauce split on me before—usually from high heat or adding cheese too fast. Just keep the flame gentle and add cheese in small handfuls. If your sauce is too thin, keep whisking until it thickens, or add a pinch more flour. Timing is everything; prep the sauce while the bread and bacon cook, and you’ll save yourself the stress.

Consistency tip: Taste the sauce before pouring it on. Sometimes a little extra nutmeg or Worcestershire can pull everything together. And don’t forget the broiler—watch it like a hawk, or you’ll end up with blackened cheese. Multitasking is your friend but don’t try to do everything at once until you’ve made it a few times. Trust me, these little tweaks are the difference between good and truly unforgettable!

Variations & Adaptations

One of the best things about the Hot Brown Sandwich recipe is how flexible it is. Over the years, I’ve tried a bunch of spins—some for dietary needs, others just for fun.

Gluten-Free: Swap out the bread for your favorite gluten-free loaf and use rice flour or a gluten-free flour blend in the Mornay sauce. I’ve served this at parties where guests couldn’t believe it was gluten-free!
Vegetarian: Skip the turkey and bacon, and load up with roasted mushrooms, spinach, and extra tomato. The cheese sauce still makes it rich and satisfying—my veggie-loving cousin requests this version all the time.
Low-Carb/Keto: Replace the bread with thick slices of roasted cauliflower or grilled portobello mushrooms. Use almond flour in the sauce for a keto-friendly twist. Surprisingly filling and just as cheesy!
Seasonal Additions: In summer, try heirloom tomatoes or grilled zucchini. In winter, roasted sweet potatoes add a little sweetness and heft.
Spicy Kick: Add a layer of pickled jalapeños or a dash of cayenne to the sauce. I tried this last Super Bowl and the sandwiches vanished in minutes!
Dairy-Free: Use plant-based butter and cheese alternatives. Oat milk makes a decent Mornay sauce base, though it’s a bit sweeter—balance with extra salt and pepper.

It’s easy to mix and match based on what’s in your fridge. For allergies, watch out for dairy and gluten in the sauce and bread—most swaps work great. My personal favorite? Roasted mushroom and spinach instead of turkey, with a heavy sprinkle of smoked paprika. The flavor is unreal! Don’t be afraid to experiment; the Hot Brown Sandwich recipe is forgiving and always a crowd-pleaser.

Serving & Storage Suggestions

Hot Brown Sandwiches are best served piping hot, straight out of the oven. Plate them up on a warm platter (honestly, nothing beats the sight of bubbling cheese sauce and crispy bacon) and sprinkle with fresh herbs for a little pop of color.

I like to serve these with a simple green salad or roasted veggies. For brunch, a mimosa or sweet iced tea pairs perfectly. If you’re going the dinner route, try with garlic mashed potatoes or a tangy coleslaw for balance.

Storing leftovers? Cool the sandwiches completely, then wrap tightly in foil or store in an airtight container. They’ll keep in the fridge for up to 3 days. To reheat, unwrap and bake at 350°F (175°C) for 10–15 minutes, or microwave in short bursts (though the oven keeps everything crisp). You can freeze unassembled components—the sauce, turkey, and bread—for up to a month. Just thaw and assemble when ready.

One thing I’ve learned: the flavors deepen overnight, especially the sauce. If you have leftovers, don’t worry—they taste even better the next day. Just keep the bacon separate and crisp it up before serving for best results.

Nutritional Information & Benefits

Here’s the estimated nutritional breakdown per serving (one sandwich):

Calories: approx. 650
Protein: 32 g
Carbohydrates: 38 g
Fat: 40 g
Sodium: 1100 mg

This Hot Brown Sandwich recipe is packed with protein from turkey and bacon, plus calcium from the cheese. The tomatoes add a touch of vitamin C, and using whole milk keeps the sauce creamy without going overboard on fat. For gluten-free or lower-carb versions, just swap the bread and flour as mentioned above.

Allergens to watch for: dairy, gluten, and pork. For those tracking calories, you can use lean turkey and reduced-fat cheese, though honestly, the classic is all about indulgence. From a wellness perspective, I think of this as a “sometimes food”—perfect for special occasions, but with enough flexibility to fit different dietary needs.

Conclusion

If you’re searching for the ultimate comfort food with a cheesy twist, this Hot Brown Sandwich recipe is the one you’ll want to try. It’s got everything—crispy bacon, rich Mornay sauce, juicy turkey, and those little touches that make it truly memorable. Whether you’re whipping it up for brunch, a family dinner, or just because you need a little Kentucky magic in your life, this sandwich fits the bill.

Don’t be afraid to put your own spin on it—swap the bread, play with the cheese, add some spice. That’s the beauty of a classic like this; it’s ready for your personal touch. I love it because every bite brings back memories and makes new ones with my own family.

Let me know how your Hot Brown Sandwich turns out! Drop a comment, share your favorite twist, or tag me if you post it on Pinterest. Honestly, I can’t wait to hear your stories and see your cheesy creations. Happy cooking, and may your kitchen always smell this good!

FAQs

What is a Hot Brown Sandwich?

A Hot Brown Sandwich is a classic Kentucky recipe featuring toasted bread, turkey, crispy bacon, fresh tomatoes, and a rich Mornay cheese sauce, all broiled until bubbly.

Can I make this Hot Brown Sandwich recipe ahead of time?

You can prepare the Mornay sauce and cook the bacon in advance. Assemble and broil the sandwiches just before serving for best texture and flavor.

Can I use chicken instead of turkey?

Absolutely! Roast chicken works well and gives the sandwich a slightly different flavor. It’s a great way to use up leftovers.

Is the Hot Brown Sandwich gluten-free?

The standard recipe contains gluten, but you can make it gluten-free by using gluten-free bread and flour in the sauce.

What cheese works best for the Mornay sauce?

Sharp cheddar and Gruyère are the classic combo, but you can substitute Swiss, provolone, or even Monterey Jack for a different flavor profile.