Kentucky Hot Browns

kentucky hot brownsAdapted from Southern Living

The original recipe calls for roasted turkey, but I’ve got some baked ham in the frig that looks fabulous in a mornay sauce.


Mornay Sauce:

(this makes more than you need, but it’s always good to have some in the frig for an easy dinner – add to pasta)

  • ½ c butter
  • 1/3 c all-purpose flour
  • 3 ½ c milk
  • ½ c shredded Parmesan cheese
  • Freshly-ground sea salt and pepper 


  • 8 thick white bread slices
  • 16 slices baked ham
  • 1 c shredded Parmesan cheese
  • 1 plum tomato, sliced into 8 slices
  • 8 bacon slices, cooked


Mornay Sauce:

  • Melt butter in saucepan over medium-high heat.
  • Whisk in flour, whisking constantly, for 1 minute.
  • Gradually whisk in milk.
  • Bring to boil and whisk constantly, until thickened.
  • Whisk in Parmesan cheese.
  • Add salt and pepper to taste.


  • Preheat broiler.
  • Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
  • Arrange bread slices in greased broiler-safe baking dish.
  • Top bread with turkey slices.
  • Pour mornay sauce over turkey.
  • Sprinkle with Parmesan cheese.
  • Return to oven and broil until lightly browned.
  • Remove from oven.
  • Top sandwiches with tomatoes and bacon.
  • Serve immediately.

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