Kentucky Hot Brown Sandwich Recipe

Leftover ham from the holidays? No Problem, make this amazingly delicious Kentucky Hot Brown Sandwich Recipe!
Course lunch
Prep Time 25 minutes
Cook Time 5 minutes
Tomato Confit 3 hours
Total Time 30 minutes
Servings 8
Calories 782kcal
Author Chef Billy Parisi


  • 6 Roma tomatoes cut into quarters
  • 2 tablespoons of olive oil
  • 4 tablespoons of unsalted butter
  • 6 tablespoons of flour
  • 3 cups of whole milk
  • 2 cups of Shredded Mozzarella
  • 2 cups of Shredded Cheddar
  • pinch of ground nutmeg
  • 8 slices of toasted Texas toast
  • 1 pound of leftover sliced spiral ham
  • 1 pound of sliced turkey
  • 16 slices of cooked crisp bacon
  • 8 fried eggs
  • chopped parsley for garnish
  • Kosher salt and fresh cracked pepper to taste


  • Preheat the oven to 275°.
  • Place the tomatoes skin side down on a sheet pan lined with parchment paper and drizzle on olive oil and season with salt and pepper. Bake in the oven for 3 hours.
  • In a medium sauce pot over medium heat, melt the butter and whisk in the flour until combined to form a roux.
  • Reserve ½ of the roux in the refrigerator.
  • Whisk the milk into the leftover roux in the pot and bring to a boil to thicken, think alfredo sauce. Turn the heat to low to keep warm.
  • Next, whisk in 1 ½ cups each of the shredded mozzarella and cheddar until completely combined.
  • Finish the sauce with nutmeg, salt and pepper and keep warm.
  • Turn the broiler on to low heat.
  • Place the slices of toasted Texas toast on a sheet tray lined with parchment paper and evenly layer on the ham, turkey, crispy bacon, fried egg, oven roasted tomatoes and a few tablespoons of cheese sauce, followed up by adding on some of the leftover shredded cheeses.
  • Broil on low for 3 to 4 minutes or until the cheese turns light brown.
  • Serve hot!


Calories: 782kcal | Carbohydrates: 25g | Protein: 44g | Fat: 55g | Saturated Fat: 20g | Cholesterol: 294mg | Sodium: 1985mg | Potassium: 786mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20.8% | Vitamin C: 7.7% | Calcium: 26.5% | Iron: 44.8%