When I stumbled upon this vintage recipe, I was immediately transported back to a time when open-faced sandwiches were the height of culinary sophistication. Though they may not be as trendy today, these sandwiches were once considered the epitome of elegance when hosting guests. For my mother, who was always frugal, these sandwiches were a staple, not just because they were economical but also because they were delicious and highly customizable. Growing up, I remember how fondly she spoke of these sandwiches, having roots in Virginia and Kentucky herself. Revisiting this recipe as an adult, I was reminded of the comforting flavors of these simple yet indulgent “sammies.”

The “Kentucky Hot Brown” sandwich has a rich history, originating at the Brown Hotel in Louisville, Kentucky, in 1926. The story goes that after long nights of dancing the Charleston and waltz in the hotel’s ballroom, guests would find themselves hungry. Chef Fred Schmidt, tasked with creating a late-night meal that was both satisfying and easy to prepare, invented this hot, open-faced sandwich. The rest, as they say, is history.

To recreate this classic at home, start with sturdy bread, like sourdough, toasted to perfection for durability. Soft sandwich bread won’t hold up well under the broiler, so opt for something heartier, like Texas toast if you prefer. Traditionally topped with turkey, this sandwich can also be made with ham or chicken. Over the turkey, you’ll add juicy slices of tomato, and then comes the pièce de résistance: a rich, cheesy Mornay sauce.

The Mornay sauce is straightforward to prepare. Begin by making a roux with butter and flour, then slowly whisk in milk until thickened. Melt shredded sharp cheddar cheese into the sauce, and for added depth, stir in Worcestershire sauce, paprika, cayenne pepper, and white pepper. My mother always added a touch of paprika and freshly-ground black pepper to her sauce, and I’ve followed her lead with the addition of white pepper for an extra kick. You could also customize the sauce with chives or red pepper flakes to suit your taste.

The final touch is two slices of crispy bacon laid crisscross atop each sandwich. Place the sandwiches under the broiler for a few minutes until the cheese sauce is bubbly and slightly browned, and voilà! You’ve got yourself a Kentucky Hot Brown, a sandwich that’s as satisfying as it is steeped in tradition.

Ingredients:

For the sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• Pinch of cayenne pepper
• Pinch of white pepper
• Salt and freshly ground black pepper, to taste

For the sandwiches:

• 4 slices toasted sourdough bread
• 9 oz sliced cooked turkey breast
• 1 beefsteak tomato, sliced and patted dry
• Pinch of salt
• 8 slices crispy cooked bacon

Preparation:

1. Prepare the Mornay Sauce:

Melt the butter in a saucepan over low heat. Gradually whisk in the flour, stirring continuously until fully incorporated. Allow the mixture to cook for 1-2 minutes until it turns a golden color, indicating the roux is ready. Slowly whisk in the milk and increase the heat to medium. Continue to cook for about 2 minutes, stirring frequently, until the sauce thickens. Once thickened, remove the pan from the heat and stir in the shredded cheese until fully melted. For a smoother consistency, use a metal stick blender to further emulsify the sauce. Add Worcestershire sauce, paprika, cayenne pepper, and white pepper, adjusting the seasoning with salt and black pepper to taste.

2. Assemble the Sandwiches:

Preheat your broiler to low. Arrange the toasted sourdough bread slices on a lined baking sheet. Top each slice with 3-4 slices of turkey breast, followed by 2 slices of tomato. Lightly sprinkle the tomato slices with a pinch of salt to enhance their flavor.

3. Add the Sauce and Bacon:

Generously pour the Mornay sauce over each sandwich, ensuring the turkey and tomatoes are fully covered. Place 2 slices of crispy bacon in a crisscross pattern on top of each sandwich.

4. Broil and Serve:

Place the baking sheet under the broiler for 4-7 minutes, or until the cheese sauce is bubbly and slightly browned. Keep a close eye on the sandwiches to prevent burning. Once done, remove the sandwiches from the oven and serve immediately while piping hot.

Bonus Tip:

For an extra layer of flavor, try adding a thin slice of country ham underneath the turkey for a true Southern twist. The saltiness of the ham complements the rich cheese sauce perfectly.

Conclusion:

The Kentucky Hot Brown is more than just a sandwich—it’s a culinary experience that pays homage to a storied past. With its layers of turkey, tomato, bacon, and a decadent cheese sauce, this open-faced delight is sure to become a favorite in your household. Perfect for brunch, lunch, or a comforting dinner, the Kentucky Hot Brown combines simple ingredients with rich flavors, creating a dish that’s both nostalgic and timeless. So, gather your ingredients, toast your bread, and enjoy a slice of Southern tradition!