It’s no wonder these open-faced sandwiches have become can’t-miss Kentucky classics when this much bacon and cheese sauce are involved.
Kentucky Hot Browns
- 8 slices thick-cut bacon
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1½ cups whole milk, room temperature
- 1 cup shredded Gruyère cheese, divided
- ½ cup shredded extra-sharp white Cheddar cheese
- 1 teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon paprika
- 2 tablespoons unsalted butter, softened
- 4 slices white bread
- 1 pound thinly sliced deli-roasted turkey breast
- 8 (¼-inch-thick) slices tomato
- Garnish: chopped fresh parsley, paprika
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- Arrange bacon in a single layer on prepared pan. Bake until golden and crispy, about 15 minutes.
- In a small saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour; cook until aromatic, 2 minutes. Add milk, whisking vigorously, until combined. Cook, stirring occasionally, until thickened, 5 minutes. Add ½ cup Gruyère and Cheddar and stir until melted and combined. Stir in salt, pepper, and paprika.
- Line a rimmed baking sheet with foil. Spread softened butter evenly on both sides of each bread slice. Arrange bread on prepared pan. Bake, turning halfway through, until bread is lightly golden and toasted, about 10 minutes.
- Preheat oven to broil. Layer turkey evenly on top of each bread slice. Top with cheese sauce. Place 2 tomato slices on each. Top with remaining ½ cup Gruyère. Broil until golden and bubbly, about 5 minutes.
- Top each with 2 bacon slices. Garnish with parsley and paprika, if desired.