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Kentucky Hot Brown

Prep Time:20 Minutes
Cook Time:1 Hours

Nutritional Information

A delicious opened faced turkey sandwich served with hot gravy.


  • For the Gravy:
  • 8 tablespoons butter
  • 8 tablespoons flour
  • 2 1/2 pints whole milk
  • 8 ounces grated parmesan cheese
  • to taste salt and black pepper
  • For the Turkey
  • 2 1/2 pound bone in turkey breast
  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 1/4 cup Bayouish Dizzy Pig Rub
  • 10 slices hearty toast
  • 10 slices thick cut bacon, cooked until crisp
  • 20 slices ripe tomatoes


  • 1. For the Gravy:
  • 2. In a small sauce pan over medium-high heat (on the EGG at 375 degrees on direct heat), melt the butter. Add the flour and whisk to combine.
  • 3. Continue to cook, whisking constantly until pale and golden blonde, about 1 minute.
  • 4. Slowly pour in the milk, whisking constantly. Bring to a simmer then remove heat. Whisk in the parmesan cheese and season to taste with salt and black pepper.
  • 5. For the Turkey:
  • 6. Rub the turkey breast with the salt, pepper and bayouish rub.
  • 7. Roast the turkey breast on the EGG at 350 degrees over indirect heat until the internal temperature reaches 165 degrees.
  • 8. Remove the turkey from the EGG and let cool completely. Once cool enough to handle, pick and shred the meat from the bone.
  • 9. To assemble sandwich:
  • 10. Place one slice of bread on a plate, take 2-3 ounces of shredded turkey and place on top of the bread. Ladle gravy over the top of the turkey. Garnish with a slice of bacon and two slices of tomato.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828