Louisville-Style Hot Brown Sandwich

Name: Louisville-Style Hot Brown Sandwich
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Cajun and Creole, Southern Recipes, American
Ingredients: 2 tbsp All-Purpose Flour; 8 slices Bacon; 1 pinch Cayenne Pepper; 4 tsp Fresh Parsley; 1 pinch Ground Nutmeg; 2 cups Heavy Cream; 1 tsp Herbes de Provence; 1 tsp Olive Oil; 1 pinch Paprika; 0.5 cup Pecorino Cheese; 1 tbsp Salt; 2 tbsp Salted Butter; 1 to taste Salt & Pepper; 12 slices Tomato; 2 lb Turkey Breast; 8 slices White Bread

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸American High-Protein 💪Sugar-Free Comfort-Food

Louisville-Style Hot Brown Sandwich layers tender roasted turkey with juicy tomatoes and crisp bacon, all smothered in a velvety Pecorino Mornay that turns golden and bubbly under the broiler. Rich, peppery, and gently nutty from Romano and a hint of nutmeg, it’s deeply comforting without feeling heavy. Serve for a cozy weekend lunch, game-day fare, or an elevated brunch centerpiece.

Prep20 mins
Cook1 hr 10 mins
Serves4
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Set the turkey skin-side up in an oiled baking dish.
3

Roast in the preheated oven until an instant-read thermometer inserted into the turkey reads 148 degrees F (64 degrees C), 45 to 60 minutes.
4

Arrange the bacon on a baking sheet lined with aluminum foil. Remove the turkey from the oven and let it cool.
5

Bake the bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
6

Melt the butter in a pot over medium heat. Stir in the flour until combined. Cook, stirring occasionally, until the roux smells like baked pie crust, about 3 minutes. Whisk in the cream all at once. Cook until the Mornay sauce thickens and begins to boil, about 5 minutes. Turn off the heat immediately.
7

Season the Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add the nutmeg and stir briefly.
8

Slice the turkey into thick pieces. Remove the skin.
9

Stack 2 bread slices and trim off the crusts. Cut 1 slice into 2 triangles. Place the bread in a small baking dish set on a sheet pan. Top the bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce over everything and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with the remaining ingredients to make 3 more servings.
10

Position an oven rack about 6 inches from the heat source and preheat the oven's broiler.
11

Broil until the bacon is crispy and the tops are well browned, about 5 minutes. Transfer to napkin-lined plates and sprinkle parsley over each dish.