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Big Green Egg Kentucky Hot Brown
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5 from 1 vote

Grilled Kentucky Hot Brown

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Poultry
Cuisine: American
Servings: 4
Author: The BBQ Buddha

Ingredients

  • Mornay Sauce:
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 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

Instructions

  • Mornay Sauce:
  • To prepare sauce, melt butter in a medium saucepan. Add flour, stirring well with a whisk.
  • Gradually add milk, pepper, and salt, stirring constantly with a whisk until blended.
  • Place over medium heat; cook until thick (about 5 minutes), stirring constantly.
  • Remove from heat; stir in cheese.
  • Sandwich:
  • Vacuum seal the turkey breasts with salt and pepper
  • Preheat the sous-vide machine to 140
  • Cook the turkey breasts in the sous-vide machine for 2.5 hours
  • Preheat the BGE to 350
  • Cook the bacon, tomatoes, and bread
  • Slice the turkey
  • Place bread in a cast iron pan
  • Add the sliced turkey and sliced tomatoes to the bread
  • Cover with the Mornay Sauce
  • Place the cast iron pan in the BGE for 10-15 minutes until the sauce is bubbly and slightly browned
  • Add the bacon, chopped chives, and serve