Regional Kentucky Hot Brown Open-Faced Sandwich

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic regional Kentucky dish featuring toasted bread topped with roasted turkey, crispy bacon, and a creamy Mornay sauce baked until bubbly. This american-inspired sandwiches & wraps ready in about 35 minutes pairs thick-sliced white bread, roasted turkey breast slices, strips bacon strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toast 4 slices of thick white bread until golden brown and place on a baking sheet.
  2. Step 2: In a skillet over medium heat, cook 6 strips of bacon until crisp, about 6-8 minutes, then drain on paper towels and roughly chop.
  3. Step 3: Prepare the Mornay sauce by melting 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook, whisking constantly, for 2 minutes until pale and bubbly.
  4. Step 4: Gradually whisk in 2 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5 minutes.
  5. Step 5: Remove from heat and stir in 1 cup grated sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika until smooth.
  6. Step 6: Layer each toasted bread slice with 2 oz roasted turkey breast slices, a few slices of 1 medium tomato, and sprinkle with chopped bacon.
  7. Step 7: Spoon the hot cheese sauce evenly over each sandwich, then bake in the preheated oven for 8-10 minutes until bubbly and lightly browned.
  8. Step 8: Garnish with 1 tbsp chopped fresh parsley before serving warm.

Frequently asked questions

How long does Regional Kentucky Hot Brown Open-Faced Sandwich take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Regional Kentucky Hot Brown Open-Faced Sandwich?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thick-sliced white bread from drying out.

Can I substitute ingredients in Regional Kentucky Hot Brown Open-Faced Sandwich?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Regional Kentucky Hot Brown Open-Faced Sandwich for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Regional Kentucky Hot Brown Open-Faced Sandwich?

American sandwiches & wraps like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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