Classic Kentucky Hot Brown

Method

1. 1

   Working in batches if needed, cook 8 slices bacon in a large skillet over medium heat, turning occasionally, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain.

2. 2

   Meanwhile, cook 1½ Tbsp. unsalted butter and 1½ tsp. finely chopped onion in a small saucepan over medium-low heat, stirring often, until softened, about 4 minutes. Stir in 2 Tbsp. all-purpose flour and cook, stirring often, until coated and raw flour taste has cooked off, about 3 minutes. Remove pan from heat and, in a steady stream, pour in 1½ cups milk, vigorously whisking constantly until mixture is smooth. Mix in a pinch of cayenne pepper and season with kosher salt and freshly ground black pepper. Set over medium-high heat and bring just to a simmer, cooking until thickened, 1–2 minutes. Strain through a fine-mesh sieve into a medium bowl; add ¾ cup coarsely grated extra-sharp cheddar and 1 Tbsp. dry sherry and stir until cheese is melted and mixture is smooth.

3. 3

   Heat broiler. Arrange 4 thick slices white sandwich bread, toasted lightly, on a rimmed baking sheet and divide 8 oz. roast turkey breast, thinly sliced, and 4 thin slices tomato among toasts. Spoon some sauce over each and sprinkle with 2 Tbsp. finely grated Parmesan, dividing evenly. Broil sandwiches until brown and bubbly on top, 5–7 minutes. Remove from broiler and crisscross 2 bacon slices on top of each sandwich. Editor’s note: This recipe was first printed in the February 1990 issue of ‘Gourmet’ as ‘Hot Browns’; it was retested and edited for style and clarity by the Epicurious Test Kitchen in April 2026.

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