Louisville Hot Browns
Indulge in a taste of Kentucky tradition with these decadent Louisville Hot Browns! This classic open-faced sandwich is a comforting Southern staple, featuring layers of toasted white bread, tender slices of roasted turkey, and juicy tomato, all blanketed in a rich and creamy Gruyère-infused Mornay sauce. Topped with crispy bacon and a sprinkle of Parmesan cheese, each bite is a perfect balance of savory, smoky, and creamy flavors. Baked to golden perfection and garnished with fresh parsley, this warm, gooey dish is ideal for brunch, lunch, or even a hearty dinner. Ready in under an hour, it’s the ultimate comfort food that brings a touch of Southern hospitality to your table.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Gruyère cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg (optional)
- 4 slices Thick-cut white bread
- 12 ounces Cooked turkey breast, sliced
- 4 slices Tomato slices
- 8 slices Crisp cooked bacon slices
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or individual oven-safe plates.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux and cook for 2-3 minutes, stirring constantly.
Gradually whisk in the milk and heavy cream. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
Remove the saucepan from heat and stir in the Gruyère cheese and 3/4 cup of the Parmesan cheese until melted and smooth. Season with salt, black pepper, and nutmeg (if using). Set aside.
Place the slices of bread on a baking sheet and toast them lightly in the oven for 5 minutes. Remove from the oven.
Place the toasted bread in the prepared baking dish. Layer 3 ounces of cooked turkey on each slice of bread.
Spoon the Mornay sauce evenly over the turkey and bread, ensuring everything is fully covered.
Top each sandwich with a slice of tomato and two strips of cooked bacon.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the sandwiches.
Bake in the preheated oven for 10-12 minutes, or until the sauce is bubbly and the top is lightly browned.
Remove from the oven and let cool slightly. Garnish with chopped parsley before serving.
Enjoy the Louisville Hot Browns while they're warm and gooey!
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 6120 mg | 266% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 34.0 g | ||
| Protein | 227.6 g | 455% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2898 mg | 223% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
