Grilled Kentucky Hot Brown
Recipe type: Poultry
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe for Grilled Kentucky Hot Brown is the perfect dish for your next Derby party. Paired with a Mint Julep you will represent Louisville well.
  • Mornay Sauce:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • ¼ teaspoon black pepper
  • ⅛ teaspoon salt
  • ¼ cup grated fresh Parmigiano-Reggiano cheese
  • Sandwich:
  • 2 lbs boneless, skinless turkey breasts
  • 4 slices of thick cut bacon
  • 4 thick slices of Italian bread
  • 2 Red tomatoes sliced
  • Olive oil
  • Salt & Pepper
  1. Mornay Sauce:
  2. To prepare sauce, melt butter in a medium saucepan. Add flour, stirring well with a whisk.
  3. Gradually add milk, pepper, and salt, stirring constantly with a whisk until blended.
  4. Place over medium heat; cook until thick (about 5 minutes), stirring constantly.
  5. Remove from heat; stir in cheese.
  6. Sandwich:
  7. Vacuum seal the turkey breasts with salt and pepper
  8. Preheat the sous-vide machine to 140
  9. Cook the turkey breasts in the sous-vide machine for 2.5 hours
  10. Preheat the BGE to 350
  11. Cook the bacon, tomatoes, and bread
  12. Slice the turkey
  13. Place bread in a cast iron pan
  14. Add the sliced turkey and sliced tomatoes to the bread
  15. Cover with the Mornay Sauce
  16. Place the cast iron pan in the BGE for 10-15 minutes until the sauce is bubbly and slightly browned
  17. Add the bacon, chopped chives, and serve
Recipe by The BBQ Buddha at