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Kentucky HOT BROWN

Recipe by Hub & Spoke Diner 

1. Make Béchamel Sauce



2 Tablespoon butter

2 Tablespoon all-purpose flour

1.5 cup whole milk

1 cup heavy cream

2 Tablespoon diced white onion

3 whole cloves

1 teaspoon whole peppercorn

1 sprig fresh rosemary

2 sprig fresh thyme

Salt & pepper to taste


Warm milk and cream together. In a heavy bottom sauce pot, melt butter over medium heat. Whisk in flour until fully combined. Add onion, peppercorn, and clove, cook for 2 minutes (do not brown). Slowly whisk in warmed dairy, add rosemary and thyme. Bring to a simmer and cook for 10 minutes, stirring occasionally, until roux is completely dissolved and sauce starts to thicken. (If needed, strain sauce through a mesh strainer to remove any lumps.) Stir in salt and pepper to your taste. Hold warm.


2. Build Hot Brown:



Small roasting pan

Non-stick spray

2 slice toasted bread of your choice (our fav: sourdough)

10 oz thick cut deli turkey

12 oz Béchamel sauce (recipe above)

4 slices Swiss cheese

4 slices cooked bacon

2 eggs cooked your way (our fav: sunny side up)

1 avocado (optional)

1/2 cup roasted cherry tomatoes


Preheat oven to 400 degrees. Spray pan. Add toast. Top with turkey, béchamel, cheese, and bacon. Split toppings evenly on both pieces of toast. Place in oven and cook until cheese is melted and sauce is bubbling, approximately 5 min. Remove from oven. Scoop each piece of toast with toppings onto 2 plates, pour sauce left in pan on top. Top each plate with 1 egg, 1/2 avocado, and 1/4 cup cherry tomato.


Serves 2 hearty portions.

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