Savor the ultimate comfort food with our 20 delicious Hot Brown recipes! This classic dish, a Kentucky favorite, is perfect for cozy dinners, game day gatherings, or anytime you crave something warm and satisfying. From traditional versions to creative twists, we’ve got something for every home cook. Dive in and discover your new go-to recipe—you’ll be whipping up these cheesy, savory delights in no time!
Traditional Kentucky Hot Brown
This classic open-faced sandwich from Kentucky is a comforting blend of turkey, bacon, and a rich Mornay sauce, perfect for a hearty lunch or late-night supper. Traditionally served after Derby Day parties, it’s a warm, cheesy dish that feels both indulgent and familiar. Let’s build it step by step, ensuring each layer comes together perfectly for that signature Kentucky flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– White bread – 4 slices
– Butter – 4 tbsp
– All-purpose flour – ¼ cup
– Whole milk – 2 cups
– Shredded sharp cheddar cheese – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Cooked turkey breast – 1 lb, sliced
– Bacon – 8 slices
– Tomato – 1, sliced
– Paprika – 1 tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the 4 slices of white bread on the baking sheet and toast them in the oven for 5 minutes, or until lightly golden and crisp.
3. While the bread toasts, melt 4 tbsp of butter in a medium saucepan over medium heat.
4. Add ¼ cup of all-purpose flour to the melted butter and whisk continuously for 2 minutes to form a smooth roux, which will thicken the sauce without lumps.
5. Gradually pour in 2 cups of whole milk, whisking constantly to prevent clumping, and cook for 5 minutes until the mixture thickens slightly.
6. Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar cheese until fully melted and smooth.
7. Season the cheese sauce with ½ tsp of salt and ¼ tsp of black pepper, then set it aside.
8. Arrange the toasted bread slices on the baking sheet and top each evenly with 1 lb of sliced cooked turkey breast.
9. Pour the cheese sauce over the turkey, covering it completely.
10. Place 8 slices of bacon on a separate baking sheet and bake in the oven at 400°F for 10 minutes, or until crispy, checking halfway to avoid burning.
11. Remove the bacon from the oven and crumble it over the sauced turkey.
12. Add sliced tomato on top of each sandwich and sprinkle with 1 tsp of paprika for color and a mild smoky flavor.
13. Return the baking sheet to the oven and bake at 400°F for 5 minutes, or until the sauce is bubbly and lightly browned.
14. Carefully remove the hot sandwiches from the oven and let them cool for 2 minutes before serving to set the layers.
Gently pull apart a forkful to reveal the creamy cheese sauce melding with the savory turkey and crispy bacon. The toasted bread provides a sturdy base that soaks up the richness, while the tomato adds a fresh, juicy contrast. For a creative twist, try serving it open-faced on a rustic plate with a side of pickled vegetables to cut through the decadence.
Hot Brown Casserole
This classic Kentucky comfort dish transforms the open-faced Hot Brown sandwich into an easy, shareable casserole perfect for feeding a crowd. Traditionally layered with turkey, bacon, and a creamy Mornay sauce, our simplified version bakes everything together for a bubbly, golden-brown finish that’s ideal for holiday leftovers or a cozy weeknight dinner. You’ll appreciate how the methodical steps build flavor while keeping the process straightforward for any home cook.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Butter – ¼ cup
– All-purpose flour – ¼ cup
– Whole milk – 2 cups
– Shredded sharp cheddar cheese – 1 cup
– Cooked turkey breast, shredded – 2 cups
– Cooked bacon, chopped – ½ cup
– White bread, cubed – 4 slices
– Paprika – ½ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Melt ¼ cup of butter in a medium saucepan over medium heat, which should take about 2–3 minutes until it’s fully liquid and bubbling slightly.
3. Whisk in ¼ cup of all-purpose flour to form a smooth paste, cooking for 1 minute to remove the raw flour taste—this creates your roux, the base for the sauce.
4. Gradually pour in 2 cups of whole milk while whisking constantly to prevent lumps, continuing until the mixture thickens to a creamy consistency, about 3–5 minutes.
5. Remove the saucepan from heat and stir in 1 cup of shredded sharp cheddar cheese until fully melted and smooth, creating a rich Mornay sauce.
6. In a large mixing bowl, combine 2 cups of shredded cooked turkey breast, ½ cup of chopped cooked bacon, and 4 slices of cubed white bread, tossing gently to distribute evenly.
7. Pour the cheese sauce over the turkey mixture and fold together until all ingredients are well-coated, ensuring every bread cube absorbs some moisture for a tender bake.
8. Transfer the mixture to the prepared baking dish, spreading it into an even layer with a spatula to promote uniform cooking.
9. Sprinkle ½ teaspoon of paprika evenly over the top for a hint of color and smoky flavor, which will deepen as it bakes.
10. Bake in the preheated oven at 375°F (190°C) for 25–30 minutes, until the top is golden brown and the edges are bubbling vigorously.
11. Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly, making it easier to slice.
So creamy and satisfying, this casserole delivers a comforting blend of savory turkey, smoky bacon, and cheesy sauce with a crisp, paprika-kissed crust. Serve it straight from the dish with a simple green salad to balance the richness, or spoon it over toasted bread for a nod to its sandwich origins.
Hot Brown Sandwich
You’re about to make a classic comfort dish that’s perfect for a cozy night in. This open-faced sandwich layers turkey, bacon, and a rich cheese sauce for a truly indulgent meal. Let’s walk through each step together to ensure your Hot Brown turns out perfectly.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Bread – 2 slices
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Milk – 1 cup
– Cheddar cheese – ½ cup, shredded
– Turkey – 4 oz, sliced
– Bacon – 4 slices
– Tomato – 4 slices
Instructions
1. Preheat your oven to 400°F and place a baking sheet inside to heat up.
2. Toast the bread slices in a toaster until golden brown, about 2-3 minutes.
3. Place the toasted bread on the preheated baking sheet to keep it warm and crisp.
4. In a medium saucepan over medium heat, melt the butter completely, about 1 minute.
5. Whisk in the flour to form a smooth paste, cooking for 1 minute to remove the raw flour taste.
6. Gradually pour in the milk while whisking constantly to prevent lumps.
7. Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon, about 5 minutes.
8. Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted and smooth.
9. Layer the sliced turkey evenly over the toasted bread on the baking sheet.
10. Pour the cheese sauce over the turkey, covering it completely.
11. Arrange the tomato slices on top of the cheese sauce.
12. Bake in the preheated oven for 10 minutes, or until the sauce is bubbly and lightly browned.
13. While baking, cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels.
14. Remove the sandwiches from the oven and top each with 2 slices of crispy bacon.
15. Serve immediately while hot and bubbly.
The sandwich offers a delightful contrast of textures, with the crisp bacon and toasted bread balancing the creamy, velvety cheese sauce. For a creative twist, try adding a sprinkle of paprika or serving it with a side of pickles to cut through the richness.
Hot Brown Pizza
Diving into a classic comfort food with a twist, this Hot Brown Pizza transforms the beloved Kentucky open-faced sandwich into a shareable pie. Let’s walk through each step methodically to ensure your creation turns out perfectly.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Pizza dough – 1 lb
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Whole milk – 1 cup
– Sharp cheddar cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Turkey breast – 8 oz, cooked and sliced
– Bacon – 6 slices, cooked and crumbled
– Tomato – 1 medium, sliced
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Roll out the pizza dough on a floured surface to a 12-inch circle, aiming for an even thickness to prevent uneven cooking.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour to form a roux, cooking for 1 minute until golden.
4. Gradually pour in the whole milk while whisking constantly to avoid lumps, and simmer for 3-5 minutes until the sauce thickens.
5. Remove the sauce from heat and stir in the sharp cheddar and Parmesan cheeses until fully melted and smooth.
6. Spread the cheese sauce evenly over the rolled-out dough, leaving a ½-inch border around the edges for the crust.
7. Arrange the sliced turkey breast and tomato slices in a single layer on top of the sauce.
8. Carefully transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, checking that the crust is golden brown and the cheese is bubbly.
9. Remove the pizza from the oven and immediately sprinkle the crumbled bacon over the top.
10. Let the pizza rest for 5 minutes before slicing to allow the cheese to set slightly for cleaner cuts.
Hearty and indulgent, this pizza boasts a creamy, rich texture from the Mornay sauce paired with savory turkey and crispy bacon. For a creative twist, try drizzling it with a touch of hot sauce or serving it alongside a crisp salad to balance the richness.
Hot Brown Sliders
Just when you think sliders can’t get any better, the Hot Brown Slider transforms classic party food into a decadent, savory treat perfect for any gathering. Join me as we break down this comforting dish into simple, manageable steps, ensuring even first-time cooks can achieve delicious results.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– King’s Hawaiian Sweet Rolls – 12 rolls
– Butter – ¼ cup
– Turkey breast slices – 1 lb
– Bacon – 12 slices
– All-purpose flour – 2 tbsp
– Whole milk – 2 cups
– Sharp cheddar cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Tomato – 1, sliced into 12 rounds
– Paprika – ½ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Slice the King’s Hawaiian Sweet Rolls in half horizontally, keeping the tops and bottoms intact as single pieces.
3. Melt the butter in a small saucepan over medium heat, then brush it evenly over the cut sides of both roll halves.
4. Place the buttered roll halves on the prepared baking sheet and bake for 5 minutes, or until lightly toasted.
5. While the rolls toast, cook the bacon in a skillet over medium heat for 8–10 minutes until crispy, then transfer to a paper towel-lined plate to drain.
6. In the same skillet, discard most of the bacon grease, leaving about 2 tablespoons, and add the flour, whisking constantly for 1 minute to form a roux. Tip: Whisk vigorously to prevent lumps for a smooth sauce.
7. Gradually pour in the whole milk, whisking continuously, and cook for 3–5 minutes until the mixture thickens slightly.
8. Reduce the heat to low and stir in the sharp cheddar cheese, Parmesan cheese, paprika, salt, and black pepper until fully melted and smooth, about 2 minutes. Tip: Remove from heat just before adding cheese to avoid curdling.
9. Arrange the turkey breast slices evenly over the bottom half of the toasted rolls on the baking sheet.
10. Spoon the cheese sauce generously over the turkey, then top with tomato slices and crispy bacon.
11. Place the top half of the rolls over the fillings and bake for 10 minutes, or until the sauce is bubbly and the rolls are golden brown. Tip: Check at 8 minutes to prevent over-browning, as oven temperatures can vary.
12. Remove from the oven and let cool for 2 minutes before slicing into individual sliders.
Gently pull apart a slider to reveal layers of creamy, cheesy sauce melding with savory turkey and smoky bacon. The soft, sweet rolls balance the richness, while the tomato adds a fresh contrast. For a creative twist, serve these sliders with a side of pickles or a light salad to cut through the indulgence, making them a hit at holiday parties or cozy weeknight dinners.
Hot Brown Pasta
Originally a twist on the classic Kentucky Hot Brown sandwich, this pasta version transforms the beloved open-faced turkey dish into a comforting, creamy baked pasta perfect for chilly evenings. Offering a rich, cheesy sauce over tender pasta with savory turkey and crispy bacon, it’s a crowd-pleaser that brings Southern comfort to your table in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pasta – 8 oz
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Milk – 2 cups
– Shredded cheddar cheese – 1 cup
– Cooked turkey – 1 cup, diced
– Bacon – 4 slices, cooked and crumbled
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with butter or cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat, then add the pasta and cook for 8–10 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander and set it aside; do not rinse it, as the starch helps the sauce adhere better.
4. In a medium saucepan over medium heat, melt the butter completely, then whisk in the flour to form a smooth paste, cooking for 1–2 minutes until lightly golden to remove the raw flour taste.
5. Gradually pour in the milk while whisking constantly to prevent lumps, then bring the mixture to a gentle simmer, cooking for 3–5 minutes until it thickens slightly and coats the back of a spoon.
6. Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted and smooth, creating a creamy sauce.
7. Add the diced cooked turkey, crumbled bacon, salt, and black pepper to the cheese sauce, stirring to combine evenly.
8. In a large mixing bowl, combine the cooked pasta and the sauce mixture, tossing gently until the pasta is well coated.
9. Transfer the pasta mixture to the prepared baking dish, spreading it out into an even layer.
10. Bake in the preheated oven for 15–20 minutes until the top is bubbly and lightly browned, checking at the 15-minute mark to avoid overcooking.
11. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.
Delightfully creamy with a hint of smokiness from the bacon, this pasta offers a satisfying contrast between the tender turkey and the crispy baked top. For a creative twist, try serving it in individual ramekins topped with extra cheese and broiled for a minute to create a golden crust, or pair it with a simple green salad to balance the richness.
Hot Brown Stuffed Peppers
These stuffed peppers transform the classic Kentucky Hot Brown sandwich into a comforting, all-in-one meal that’s perfect for a cozy weeknight. The combination of creamy turkey mornay sauce, crisp bacon, and sweet bell peppers bakes into a satisfying dish that’s both familiar and new.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– Bell peppers – 4 large
– Cooked turkey – 2 cups, shredded
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Milk – 1 cup
– Sharp cheddar cheese – 1 cup, shredded
– Bacon – 6 slices, cooked and crumbled
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Paprika – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Slice the bell peppers in half lengthwise and remove all seeds and membranes.
3. Arrange the pepper halves cut-side up in the prepared baking dish.
4. In a medium saucepan over medium heat, melt the butter completely.
5. Whisk the all-purpose flour into the melted butter and cook for 1 minute to form a roux, stirring constantly to prevent burning.
6. Gradually pour in the milk while whisking continuously to avoid lumps.
7. Cook the sauce for 3-5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
8. Remove the saucepan from the heat and stir in ¾ cup of the shredded sharp cheddar cheese until fully melted and smooth.
9. Fold the shredded cooked turkey and half of the crumbled bacon into the cheese sauce.
10. Season the turkey mixture with salt, black pepper, and paprika, stirring to combine evenly.
11. Spoon the turkey filling generously into each bell pepper half, dividing it equally.
12. Top each stuffed pepper with the remaining ¼ cup of shredded cheddar cheese and the rest of the crumbled bacon.
13. Bake the peppers in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese topping is bubbly and lightly browned.
14. Let the peppers rest for 5 minutes after baking so the filling sets slightly for easier serving.
The baked peppers become wonderfully tender, offering a sweet contrast to the rich, creamy turkey filling and the smoky, salty crunch of the bacon. For a fun twist, try serving them open-faced on toasted bread to echo the original Hot Brown sandwich, or pair with a simple green salad to cut through the richness.
Hot Brown Breakfast Skillet
Crafting a hearty breakfast doesn’t have to be complicated, especially when you transform the classic Hot Brown sandwich into a simple, one-pan skillet meal. This version layers savory flavors in a methodical way, perfect for a weekend brunch or a special morning treat. Let’s walk through each step together to build this comforting dish from the bottom up.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Yukon Gold potatoes – 2 cups, diced into ½-inch cubes
– Olive oil – 1 tbsp
– Turkey breast – 6 oz, diced
– Salt – ½ tsp
– Black pepper – ¼ tsp
– All-purpose flour – 2 tbsp
– Whole milk – 1 cup
– Sharp cheddar cheese – ½ cup, shredded
– Tomato – 1 medium, sliced
– Bacon – 4 slices, cooked and crumbled
– Fresh parsley – 1 tbsp, chopped
Instructions
1. Preheat a large cast-iron or non-stick skillet over medium-high heat for 2 minutes until hot to the touch.
2. Add the olive oil to the skillet, then carefully place the diced Yukon Gold potatoes in a single layer.
3. Cook the potatoes for 10 minutes, stirring every 3 minutes, until they are golden brown and fork-tender; a tip here is to avoid overcrowding the pan to ensure even browning.
4. Push the potatoes to one side of the skillet, then add the diced turkey breast to the empty space.
5. Season the turkey with salt and black pepper, and cook for 5 minutes, stirring occasionally, until it is no longer pink and reaches an internal temperature of 165°F.
6. Sprinkle the all-purpose flour evenly over the turkey and potatoes, then stir continuously for 1 minute to cook off the raw flour taste.
7. Gradually pour in the whole milk while stirring constantly to prevent lumps from forming.
8. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 3 minutes until the sauce thickens slightly.
9. Stir in the shredded sharp cheddar cheese until it is fully melted and the sauce is smooth.
10. Arrange the tomato slices on top of the skillet mixture in a single layer.
11. Sprinkle the cooked and crumbled bacon evenly over the tomatoes.
12. Cover the skillet with a lid and cook on low heat for 2 minutes to warm the tomatoes through.
13. Remove the skillet from the heat and garnish with the chopped fresh parsley.
14. Just serve this skillet hot directly from the pan for a rustic presentation. The creamy cheese sauce clings to the crispy potatoes and tender turkey, while the fresh tomatoes add a bright contrast. For a creative twist, top it with a fried egg or scoop it over toasted bread to soak up every last bit of flavor.
Hot Brown Dip
A classic Kentucky Hot Brown sandwich transforms into a creamy, shareable dip perfect for holiday gatherings or game-day snacking. This warm, cheesy dip layers turkey, bacon, and tomatoes in a rich Mornay sauce, baked until bubbly and golden. Follow these steps to create a crowd-pleasing appetizer that captures all the comforting flavors of the original in dip form.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Unsalted butter – ¼ cup
– All-purpose flour – ¼ cup
– Whole milk – 2 cups
– Sharp cheddar cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Cooked turkey – 1 cup, shredded
– Cooked bacon – ½ cup, crumbled
– Roma tomato – 1, diced
– Salt – ½ tsp
– Ground black pepper – ¼ tsp
– Paprika – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 1.5-quart baking dish.
2. Melt the unsalted butter in a medium saucepan over medium heat.
3. Whisk in the all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
4. Gradually pour in the whole milk while whisking continuously to avoid lumps.
5. Cook the mixture for 3–5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
6. Remove the saucepan from heat and stir in the sharp cheddar cheese and Parmesan cheese until fully melted and smooth.
7. Fold in the cooked turkey, cooked bacon, and diced Roma tomato until evenly distributed.
8. Season the mixture with salt, ground black pepper, and paprika, tasting to adjust if needed.
9. Transfer the dip to the prepared baking dish and spread it into an even layer.
10. Bake at 375°F (190°C) for 20–25 minutes, until the edges are bubbly and the top is lightly golden.
11. Let the dip cool for 5 minutes before serving to allow it to set slightly.
Keenly observe the dip as it bakes; the golden top signals it’s ready. This dip boasts a creamy, velvety texture with savory notes from the turkey and bacon, balanced by the tangy tomatoes. Serve it warm with toasted bread points, crackers, or vegetable sticks for a delightful contrast in crunch.
Hot Brown Soup
Hailing from Kentucky’s classic Hot Brown sandwich, this creamy, savory soup transforms that beloved open-faced turkey dish into a cozy, spoonable meal perfect for chilly evenings. Here’s how to make it step by step.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Butter – ¼ cup
– All-purpose flour – ¼ cup
– Whole milk – 2 cups
– Chicken broth – 2 cups
– Cooked turkey breast, shredded – 2 cups
– Bacon, cooked and crumbled – ½ cup
– Roma tomatoes, diced – ½ cup
– Sharp cheddar cheese, shredded – 1 cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Whisk in the flour and cook for 2 minutes, stirring constantly to form a roux.
3. Gradually pour in the milk while whisking to prevent lumps.
4. Add the chicken broth and bring the mixture to a gentle simmer.
5. Stir in the shredded turkey and cook for 10 minutes, allowing the flavors to meld.
6. Add the crumbled bacon and diced tomatoes, then simmer for another 5 minutes.
7. Reduce the heat to low and stir in the shredded cheddar cheese until fully melted.
8. Season with salt and black pepper, then remove from heat.
9. Ladle the soup into bowls and serve immediately.
Warm and velvety, this soup boasts a rich, cheesy base with tender turkey and smoky bacon bits. For a fun twist, top it with extra crispy bacon or a sprinkle of fresh parsley, and pair it with crusty bread for dipping.
Hot Brown Quesadilla
Brought together by a craving for comfort food with a twist, this Hot Brown Quesadilla transforms a classic open-faced sandwich into a handheld delight. By layering turkey, bacon, and a creamy cheese sauce inside a crispy tortilla, it delivers all the savory richness of the original in a format perfect for casual meals or game-day gatherings.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Flour tortillas – 4
– Cooked turkey breast – 1 cup, shredded
– Cooked bacon – 4 slices, crumbled
– Unsalted butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Whole milk – 1 cup
– Sharp cheddar cheese – 1 cup, shredded
– Salt – ¼ tsp
– Black pepper – ⅛ tsp
Instructions
1. Melt 1 tbsp of unsalted butter in a small saucepan over medium heat.
2. Add 2 tbsp of all-purpose flour to the melted butter and whisk continuously for 1 minute to form a roux, which thickens the sauce without lumps.
3. Gradually pour in 1 cup of whole milk while whisking constantly to prevent clumping.
4. Cook the mixture, stirring frequently, until it thickens to a creamy consistency, about 3–5 minutes.
5. Remove the saucepan from the heat and stir in 1 cup of shredded sharp cheddar cheese until fully melted and smooth.
6. Season the cheese sauce with ¼ tsp of salt and ⅛ tsp of black pepper, then set it aside.
7. Heat a large skillet or griddle over medium heat and lightly grease it with the remaining 1 tbsp of unsalted butter.
8. Place one flour tortilla in the skillet and spread ¼ cup of the cheese sauce evenly over half of it.
9. Top the sauce with ½ cup of shredded cooked turkey breast and 2 slices of crumbled cooked bacon.
10. Fold the tortilla in half over the filling and press down gently with a spatula.
11. Cook the quesadilla for 2–3 minutes per side, or until golden brown and crispy, flipping once to ensure even browning.
12. Repeat steps 8–11 with the remaining ingredients to make a second quesadilla.
13. Transfer the cooked quesadillas to a cutting board and let them rest for 1 minute before slicing into wedges—this helps the filling set for cleaner cuts.
14. Serve immediately while hot and crispy.
Vibrantly golden and satisfyingly crisp, each bite offers a gooey cheese pull and a savory blend of turkey and bacon. For a creative twist, drizzle with a touch of hot sauce or serve alongside a simple tomato salad to balance the richness.
Hot Brown Nachos
You’ve probably had nachos, but have you tried a version that’s warm, creamy, and packed with savory turkey? This Hot Brown Nachos recipe transforms the classic Kentucky sandwich into a shareable, cheesy appetizer that’s perfect for game day or a cozy night in. Let’s build this comforting dish together, step by step.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Tortilla chips – 1 (10-ounce) bag
– Cooked turkey breast – 2 cups, shredded
– Butter – ¼ cup
– All-purpose flour – ¼ cup
– Whole milk – 2 cups
– Sharp cheddar cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Bacon – 6 slices, cooked and crumbled
– Tomato – 1, diced
– Paprika – ½ tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Spread the tortilla chips in a single layer on the baking sheet.
3. Evenly distribute the shredded turkey breast over the chips.
4. In a medium saucepan over medium heat, melt the butter completely.
5. Whisk in the all-purpose flour and cook for 1 minute until it forms a smooth paste, stirring constantly to prevent burning.
6. Gradually pour in the whole milk while whisking continuously to avoid lumps.
7. Bring the mixture to a simmer and cook for 3–5 minutes until it thickens enough to coat the back of a spoon.
8. Remove the saucepan from the heat and stir in the sharp cheddar cheese, parmesan cheese, paprika, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
9. Pour the cheese sauce evenly over the turkey and chips on the baking sheet.
10. Sprinkle the crumbled bacon and diced tomato on top.
11. Bake in the preheated oven for 10–12 minutes, or until the sauce is bubbly and the edges of the chips are lightly golden.
12. Remove from the oven and let it cool for 2–3 minutes before serving.
Buttery, creamy cheese sauce clings to each crispy chip, while the savory turkey and smoky bacon add depth that makes every bite irresistible. For a fun twist, try serving these nachos with a side of pickled jalapeños or a drizzle of hot sauce to balance the richness—they’re sure to disappear fast!
Hot Brown Stuffed Mushrooms
Whether you’re hosting a holiday party or just craving a cozy appetizer, these Hot Brown Stuffed Mushrooms bring a classic Kentucky sandwich into bite-sized form. We’ll walk through each stage methodically, so even beginners can achieve a golden, cheesy result.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Large cremini mushrooms – 12
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Whole milk – 1 cup
– Sharp cheddar cheese – ½ cup, shredded
– Cooked turkey – ½ cup, diced
– Cooked bacon – 4 slices, crumbled
– Salt – ¼ tsp
– Black pepper – ⅛ tsp
– Paprika – ¼ tsp
– Parmesan cheese – 2 tbsp, grated
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and place the caps gill-side up on the baking sheet.
3. Bake the mushroom caps for 10 minutes to release excess moisture, then drain any liquid from the pan.
4. While the mushrooms bake, melt the butter in a saucepan over medium heat.
5. Whisk in the flour and cook for 1 minute until it forms a smooth, golden paste.
6. Gradually pour in the milk, whisking constantly to prevent lumps, and bring to a simmer.
7. Reduce the heat to low and stir in the cheddar cheese until fully melted and the sauce thickens, about 2 minutes.
8. Add the turkey, bacon, salt, black pepper, and paprika to the sauce, stirring to combine evenly.
9. Spoon the filling generously into each mushroom cap, mounding it slightly.
10. Sprinkle the Parmesan cheese evenly over the stuffed mushrooms.
11. Bake at 400°F for 10 minutes, or until the tops are bubbly and lightly browned.
12. Let the mushrooms cool for 5 minutes before serving to set the filling.
Each bite offers a creamy, savory interior with a tender mushroom base and a crisp, cheesy topping. Enjoy them warm as a standout appetizer, or pair with a simple salad for a light meal—their rich flavor makes them a crowd-pleaser any time of year.
Hot Brown Waffles
Now, let’s transform the classic Kentucky Hot Brown sandwich into a fun, handheld waffle version perfect for brunch or a hearty snack. This savory twist combines crispy waffles with creamy Mornay sauce, turkey, and bacon for a comforting dish that’s surprisingly simple to make at home. Follow these steps carefully for a delicious result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Waffle mix – 2 cups
– Water – 1 ½ cups
– Butter – 4 tbsp
– All-purpose flour – 2 tbsp
– Milk – 1 cup
– Shredded cheddar cheese – 1 cup
– Salt – ½ tsp
– Cooked turkey breast – 8 slices
– Cooked bacon – 8 slices
– Roma tomatoes – 2
– Paprika – 1 tsp
Instructions
1. Preheat your waffle iron to 375°F according to the manufacturer’s instructions, ensuring it’s hot and ready for even cooking.
2. In a medium bowl, combine the waffle mix and water, stirring just until no dry lumps remain to avoid overmixing, which can make waffles tough.
3. Pour ½ cup of batter onto the center of the preheated waffle iron, close the lid, and cook for 4–5 minutes until golden brown and crisp.
4. Repeat step 3 with the remaining batter to make 4 waffles total, keeping them warm in a 200°F oven on a baking sheet.
5. In a saucepan over medium heat, melt the butter, then whisk in the all-purpose flour to form a roux, cooking for 1 minute until lightly golden to remove the raw flour taste.
6. Gradually pour in the milk while whisking constantly to prevent lumps, bringing the mixture to a gentle simmer for 2 minutes until thickened.
7. Remove the saucepan from heat and stir in the shredded cheddar cheese and salt until fully melted and smooth, creating a creamy Mornay sauce.
8. Slice the Roma tomatoes into 8 rounds, about ¼-inch thick, for even layering on the waffles.
9. Place one warm waffle on each serving plate, top with 2 slices of cooked turkey breast, 2 slices of cooked bacon, and 2 tomato slices.
10. Spoon ¼ cup of the Mornay sauce over each assembled waffle, spreading it evenly to cover the toppings.
11. Sprinkle ¼ tsp of paprika over each sauced waffle for a hint of color and smoky flavor.
12. Serve immediately while hot, optionally broiling for 1–2 minutes in an oven preheated to 450°F for a bubbly, browned top if desired.
Perfectly crispy waffles cradle the savory turkey and bacon, while the rich Mornay sauce adds a velvety contrast that melds all the flavors together. For a creative twist, try stacking mini waffle versions as sliders or adding a fried egg on top for extra indulgence.
Hot Brown Grilled Cheese
Often overlooked in the world of grilled cheese, this elevated version combines the classic comfort of a hot sandwich with the rich, savory notes of a traditional Hot Brown. Our methodical approach ensures even beginners can achieve a perfectly melted, golden-brown result every time. Let’s build this decadent sandwich step by step.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– White bread – 4 slices
– Butter – 2 tbsp
– Sharp cheddar cheese – 1 cup, shredded
– Cooked turkey – 1 cup, shredded
– Tomato – 1, sliced into 4 rounds
– Bacon – 4 slices, cooked until crisp
– Béchamel sauce – ½ cup
Instructions
1. Preheat a large skillet or griddle over medium-low heat, approximately 300°F, to ensure even cooking without burning the bread.
2. Spread ½ tbsp of butter evenly on one side of each slice of bread, covering the entire surface to promote uniform browning.
3. Place two slices of bread, buttered-side down, in the preheated skillet.
4. Layer ¼ cup of shredded sharp cheddar cheese on each slice in the skillet.
5. Top the cheese on each slice with ½ cup of shredded cooked turkey, spreading it evenly to cover the cheese.
6. Add two slices of tomato on top of the turkey on each sandwich.
7. Place two slices of cooked bacon over the tomato on each sandwich.
8. Spoon ¼ cup of béchamel sauce evenly over the bacon on each sandwich.
9. Top the béchamel sauce on each sandwich with another ¼ cup of shredded sharp cheddar cheese.
10. Place the remaining two slices of bread on top, buttered-side up, to complete the sandwiches.
11. Cook for 4–5 minutes, or until the bottom bread is golden brown and crisp, checking by gently lifting with a spatula.
12. Carefully flip each sandwich using a spatula, pressing down lightly to compress the layers.
13. Cook for another 4–5 minutes, or until the second side is golden brown and the cheese is fully melted, which you can confirm by seeing oozing from the edges.
14. Remove the sandwiches from the skillet and let them rest on a cutting board for 2 minutes to allow the fillings to set slightly for easier slicing.
15. Slice each sandwich diagonally with a serrated knife to prevent squishing the layers.
Zesty and indulgent, this sandwich offers a creamy interior from the melted cheese and béchamel, contrasted by the crisp bacon and bread. For a creative twist, serve it open-faced under a broiler for 1–2 minutes to lightly toast the top layer of cheese, or pair it with a simple side salad to cut through the richness.
Hot Brown Salad
Haven’t you ever wished you could enjoy the comforting flavors of a classic Hot Brown sandwich in a lighter, salad form? Here’s how to transform that beloved Kentucky dish into a vibrant, fork-friendly meal that’s perfect for a quick lunch or easy dinner. Let’s build this salad layer by layer, starting with the crispy base and finishing with that signature creamy sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Romaine lettuce – 1 head
– Turkey breast – 1 lb
– Bacon – 8 slices
– Tomato – 1 large
– Butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Milk – 1 cup
– Sharp cheddar cheese – 1 cup, shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the bacon slices in a single layer on the baking sheet and bake for 15-18 minutes until crisp, checking after 15 minutes to prevent burning.
3. While the bacon cooks, chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
4. Dice the turkey breast into ½-inch cubes and slice the tomato into thin wedges.
5. Heat a skillet over medium-high heat and cook the turkey cubes for 6-8 minutes until no longer pink, stirring occasionally for even browning.
6. Transfer the cooked turkey to a plate and reduce the skillet heat to medium.
7. Melt the butter in the same skillet, then whisk in the flour to create a smooth paste, cooking for 1 minute to remove the raw flour taste.
8. Gradually pour in the milk while whisking constantly to prevent lumps from forming.
9. Bring the mixture to a gentle simmer and cook for 3-4 minutes until thickened enough to coat the back of a spoon.
10. Remove the skillet from heat and stir in the shredded cheddar cheese until fully melted and smooth.
11. Season the cheese sauce with salt and black pepper, then let it cool slightly for 2 minutes to thicken further.
12. Crumble the baked bacon into small pieces over the lettuce in the bowl.
13. Add the cooked turkey and tomato wedges to the salad bowl.
14. Drizzle the warm cheese sauce over the salad ingredients just before serving.
15. Gently toss everything together until evenly coated with the sauce.
Enjoy the wonderful contrast between the cool, crisp lettuce and the warm, creamy cheese sauce that blankets each ingredient. Each forkful delivers the savory turkey, smoky bacon, and fresh tomato in perfect harmony with that rich cheddar flavor. For a creative twist, serve individual portions in shallow bowls and top with an extra sprinkle of crispy bacon right at the table.
Hot Brown Meatballs
Kick off your holiday leftovers with a comforting twist on a classic. Hot Brown Meatballs transform that post-Thanksgiving turkey into a creamy, cheesy, and utterly satisfying meal that’s perfect for a cozy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Cooked turkey – 2 cups, shredded
– Panko breadcrumbs – ½ cup
– Egg – 1 large
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Unsalted butter – 2 tbsp
– All-purpose flour – 2 tbsp
– Whole milk – 1 cup
– Sharp cheddar cheese – 1 cup, shredded
– Parmesan cheese – ¼ cup, grated
– Bacon – 4 slices, cooked and crumbled
– Tomato – 1 medium, sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded turkey, panko breadcrumbs, egg, salt, and black pepper until fully mixed.
3. Shape the mixture into 12 equal-sized meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake the meatballs for 15 minutes, or until they are golden brown and reach an internal temperature of 165°F, using a meat thermometer to check for doneness.
5. While the meatballs bake, melt the unsalted butter in a medium saucepan over medium heat.
6. Whisk in the all-purpose flour and cook for 1 minute to form a roux, stirring constantly to prevent burning.
7. Gradually pour in the whole milk, whisking continuously to avoid lumps, and bring the mixture to a simmer.
8. Reduce the heat to low and stir in the sharp cheddar cheese and parmesan cheese until the sauce is smooth and creamy.
9. Remove the baked meatballs from the oven and transfer them to a serving dish.
10. Pour the cheese sauce evenly over the meatballs.
11. Top with the crumbled bacon and sliced tomato.
12. Broil the assembled dish on high for 2-3 minutes, watching closely until the top is bubbly and lightly browned.
Lusciously creamy and packed with savory flavors, these meatballs offer a tender texture from the turkey and a crispy finish from the broiled topping. Serve them over toasted bread or alongside a simple green salad for a complete meal that makes the most of your holiday leftovers.
Hot Brown Lasagna
Diving into a comforting fusion of two classics, this Hot Brown Lasagna layers the rich, creamy turkey sauce of a Kentucky Hot Brown with the satisfying structure of lasagna. Perfect for a cozy winter evening or a special weekend dinner, it’s a hearty dish that feels both familiar and excitingly new.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Lasagna noodles – 12 sheets
– Butter – ¼ cup
– All-purpose flour – ¼ cup
– Whole milk – 2 cups
– Shredded sharp cheddar cheese – 2 cups
– Cooked turkey breast – 2 cups, shredded
– Bacon – 8 slices
– Tomato – 1, sliced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Cook the lasagna noodles in a large pot of boiling salted water for 8 minutes, then drain and lay them flat on a baking sheet to prevent sticking.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for 2 minutes until golden to make a roux.
4. Gradually pour in the milk while whisking constantly to avoid lumps, and bring to a simmer for 5 minutes until thickened.
5. Remove the saucepan from heat and stir in 1 cup of cheddar cheese until melted, then season with salt and black pepper.
6. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels and crumble.
7. In a 9×13-inch baking dish, spread a thin layer of the cheese sauce on the bottom.
8. Place 4 lasagna noodles over the sauce, then layer with half of the shredded turkey, half of the crumbled bacon, and a third of the remaining cheese sauce.
9. Repeat with another layer of 4 noodles, the remaining turkey and bacon, and another third of the cheese sauce.
10. Top with the final 4 noodles, the remaining cheese sauce, the sliced tomato, and the remaining 1 cup of cheddar cheese.
11. Bake uncovered for 30 minutes until the top is bubbly and golden brown.
12. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
Yielding a decadent, creamy interior with a crispy, cheesy top, this lasagna offers a savory blend of smoky bacon and tender turkey. For a creative twist, serve it with a simple green salad to balance the richness, or garnish with fresh parsley for a pop of color.
Hot Brown Pot Pie
Facing a chilly evening calls for a comforting twist on a classic. This Hot Brown Pot Pie transforms the traditional open-faced sandwich into a hearty, baked casserole that’s perfect for feeding a crowd or enjoying as leftovers. Let’s walk through each step together to ensure your dish turns out perfectly.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Butter – ¼ cup
– Flour – ¼ cup
– Milk – 2 cups
– Chicken broth – 1 cup
– Cooked turkey – 3 cups, shredded
– Bacon – 6 slices, cooked and crumbled
– Tomato – 1, sliced
– Frozen puff pastry – 1 sheet
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and grease a 9×13-inch baking dish.
2. Melt the butter in a large saucepan over medium heat.
3. Whisk in the flour and cook for 2 minutes until it forms a smooth paste, stirring constantly to prevent burning.
4. Gradually pour in the milk and chicken broth, whisking continuously to avoid lumps.
5. Bring the mixture to a simmer and cook for 5 minutes until thickened, stirring often.
6. Stir in the shredded turkey, crumbled bacon, salt, and black pepper until well combined.
7. Pour the turkey mixture into the prepared baking dish and spread it evenly.
8. Arrange the tomato slices in a single layer on top of the turkey mixture.
9. Roll out the puff pastry sheet to fit the baking dish and place it over the filling, trimming any excess edges.
10. Cut a few small slits in the pastry to allow steam to escape during baking.
11. Bake in the preheated oven for 30 minutes until the pastry is golden brown and puffed.
12. Let the pot pie rest for 10 minutes before serving to allow the filling to set.
Perfectly baked, this dish offers a flaky, buttery crust that contrasts with the creamy, savory filling. The tomatoes add a subtle brightness, while the bacon provides a smoky crunch. For a fun twist, try serving individual portions in ramekins or topping with a sprinkle of fresh herbs like parsley.
Hot Brown Deviled Eggs
Venturing beyond traditional deviled eggs, this recipe transforms a classic Kentucky Hot Brown sandwich into a delightful appetizer. Perfect for holiday gatherings or game-day snacks, these savory bites combine creamy turkey filling with crispy bacon and a golden cheese topping. Let’s walk through each step methodically to ensure success, even if you’re new to cooking.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Eggs – 6
– Cooked turkey breast – ½ cup, shredded
– Mayonnaise – ¼ cup
– Dijon mustard – 1 tbsp
– Bacon – 4 slices, cooked and crumbled
– Cheddar cheese – ½ cup, shredded
– Paprika – ¼ tsp
Instructions
1. Place 6 eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then immediately reduce the heat to low and simmer for 10 minutes.
3. Transfer the eggs to an ice bath using a slotted spoon and let them cool for 5 minutes to stop the cooking process.
4. Peel the eggs carefully under running water to help remove the shells smoothly.
5. Slice each egg in half lengthwise with a sharp knife and scoop the yolks into a medium bowl.
6. Mash the yolks with a fork until they form fine crumbs.
7. Add ½ cup shredded cooked turkey breast, ¼ cup mayonnaise, and 1 tbsp Dijon mustard to the bowl.
8. Mix all ingredients thoroughly until the filling is creamy and well combined.
9. Spoon the filling evenly into the 12 egg white halves, mounding it slightly.
10. Sprinkle ½ cup shredded cheddar cheese over the top of each filled egg half.
11. Arrange the eggs on a baking sheet and broil on high for 2–3 minutes until the cheese is melted and bubbly.
12. Remove from the oven and top each egg with crumbled bacon from 4 cooked slices and a dusting of ¼ tsp paprika.
Zesty and satisfying, these deviled eggs offer a creamy texture from the turkey-mayo blend, balanced by the crunch of bacon and the rich melt of cheddar. For a creative twist, serve them on a platter with celery sticks or as part of a brunch spread, where the savory flavors shine alongside fresh salads.
Summary
A treasure trove of comfort awaits in these 20 hot brown recipes! From the classic to creative twists, there’s a perfect dish for every craving. We’d love to hear which one becomes your new favorite—please leave a comment below. If you enjoyed this roundup, sharing it on Pinterest helps other home cooks discover these delicious ideas. Happy cooking!
