Grilled Kentucky Hot Brown on the Big Green Egg
A grilled Kentucky Hot Brown on the Big Green Egg with turkey, bacon, and Mornay sauce. Perfect for Derby Day, brunch, or an easy comfort food dinner.
Servings: 4
Equipment
- Cast Iron Pan
Ingredients
Mornay Sauce Ingredients:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup 2% milk
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1/4 cup grated fresh Parmigiano-Reggiano cheese
Bacon Ingredients:
- 1 pound bacon thick cut
- 1/2 cup brown sugar
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/4 cup maple syrup
Sandwich Ingredients:
- 2 pounds turkey breasts skinless & boneless
- salt & Pepper to taste
- 2 large tomatoes cut into wedges
- 2 tbsp olive oil
- 4 slices Italian bread thick cut
- salt & Pepper for seasoning the bread and tomatoes
Instructions
Mornay Sauce:
- Melt the butter in a medium saucepan over medium heat, then whisk in the flour to create a smooth roux.
- Slowly add the milk while whisking constantly, then season with salt and black pepper. Cook for about 5 minutes, stirring often, until the sauce thickens.
- Remove from the heat and stir in the grated Parmigiano-Reggiano cheese until smooth, creamy, and fully melted.
Bacon Instructions:
- Preheat the Big Green Egg to 300°F for indirect cooking and mix the brown sugar, black pepper, and cayenne pepper in a small bowl. Coat the thick-cut bacon slices evenly with the sugar mixture.
- Place the bacon on a cooking rack and cook for 30 to 40 minutes, until crisp and caramelized. During the last 5 minutes, brush lightly with maple syrup.
- Remove the bacon from the grill and let it cool slightly before adding it to the sandwiches.
Turkey Instructions:
- Season the boneless turkey breasts on all sides with kosher salt and black pepper. Vacuum seal them and place in a 140°F sous vide water bath for 2½ hours.
- Remove the turkey from the bag and pat dry with paper towels while preheating the Big Green Egg to 350°F for direct cooking.
- Place the turkey breasts on the grill and cook just long enough to add light smoke flavor and grill marks, about 2 to 3 minutes per side.
- Remove the turkey from the grill, let rest for 10 minutes, then slice thin for the Kentucky Hot Brown sandwiches.
Bread & Tomatoes Instructions:
- Toss the tomato wedges with olive oil, kosher salt, and black pepper until evenly coated.
- Lightly brush both sides of the Italian bread with melted butter and season with a little salt and black pepper.
- Place the tomatoes and bread directly on the 350°F Big Green Egg grill. Cook the tomatoes until lightly charred and softened, and grill the bread until toasted with good grill marks and still sturdy enough for the sandwich.
Sandwich Assembly:
- Close all the vents on the Big Green Egg to remove the active direct heat and use the remaining gentle heat to finish the sandwiches.
- In a cast iron pan, layer the grilled Italian bread, sliced turkey, and grilled tomato wedges. Pour the warm Mornay sauce generously over the top of each open-faced sandwich.
- Place the cast iron pan back in the Big Green Egg for 10 to 15 minutes, until the sauce is hot, bubbly, and lightly browned. Top with the pig candy bacon and serve hot right from the pan.