If you're from or live in Kentucky, you likely, at some point in your lifetime, have tried a Kentucky Hot Brown. The open-face sandwich was founded at the Brown Hotel in downtown Louisville back in the mid 1920s. KET (Kentucky Educational Television) produced a great feature about the delicious Kentucky tradition.

I have always been a huge fan of Hot Browns.  I have a huge binder of recipes I keep in my kitchen at home.  That binder has an entire section devoted to the Kentucky Hot Brown.  While the basis of the dish is pretty much Louisville tradition, there are variations on the theme.

Here's a case in point.  I have tried this particular recipe before an it's on point!

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I could eat a Hot Brown every week.  One of my favorite restaurants here in Owensboro, Briarpatch, has an excellent Hot Brown on their menu.  I'll admit it.  I amke a pretty tasty Kentucky Hot Brown too.  In fact, I made them for dinner last night. And, full confession, I actually had one for breakfast on Monday as well.

My friend Brooklyn Maple, with Kentucky Legend, was our What's Cookin'? guest Monday and served up an interesting take on the recipe. It's basically a Hot Brown in the form of a casserole.

Here's how to make it!


3 tbsp butter

3 tbsp all-purpose flour

2 1/2 cups 3.25% milk

1/2 tsp each salt and pepper

Pinch ground nutmeg

1/2 cup grated Parmesan cheese

8 thick slices day-old white sandwich bread, toasted

16 slices Kentucky Legend Quarter Sliced Turkey

2 cups shredded Swiss cheese

8 slices bacon, cooked

2 tbsp finely chopped fresh chives



1. Preheat oven to 400°F. Melt butter in large skillet set over medium heat. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until smooth.

2. Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Season with salt, pepper and nutmeg. Remove from heat; stir in Parmesan cheese.

3. Arrange toasted bread slices in single layer in bottom of greased 13- x 9-inch baking dish, trimming edges if necessary. Top each bread slice with 2 turkey slices.

4. Pour cheese sauce over top; sprinkle with Swiss cheese. Arrange bacon slices over top. Bake for 10 to 15 minutes or until cheese is melted, and filling is bubbling and heated through. Sprinkle with chives.

Tip: Garnish with chopped tomatoes, as well, if desired.

To see other delicious Kentucky Legend recipes, CLICK HERE.


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