Chef Fig’s Spicy Garlic Parmesan Hot Brown

Chef Fig’s Spicy Garlic Parmesan Hot Brown

It’s that time of the year for the run for the roses, the Kentucky Derby and all it’s grandeur. Invented at the legendary Brown Hotel in Louisville, the Hot Brown, is an open faced sandwich broiled with Mornay sauce for something creamy, savory an absolutely delicious. This is my take on this famous dish with a spicy twist. Our spicy Garlic Parmesan sauce is the perfect complement to this delicious dish.
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Servings: 4
Created by: Chef Fig


For the mornay sauce:

  • 2 tbsp Melinda's Garlic Parmesan
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • ½ cup heavy cream
  • ½ c up whole milk
  • ½ cup pecorino romano
  • ½ cup gruyere or sharp white cheddar
  • pinch nutmeg
  • Black pepper and salt to taste

For the Hot Brown

  • 4 Roma tomatoes sliced and lightly salted
  • 1 lb thick sliced turkey breast
  • 8 slices Texas toast or white bread crust removed and toasted
  • 8 slices bacon cooked
  • parsley chopped for garniish
  • 4 8 oz oval casserole oven safe dishes


  • Preheat your oven to broil
  • Remove the crust from your bread, leave 4 whole and cut 4 in half diagonally. Toast the bread pieces. 
  • Slice your tomatoes and lightly salt them to release the juices

Make the mornay sauce:

  • Combine the milk and heavy cream and warm them in the microwave or stovetop. In a saucepan, melt the butter over medium to med-high heat. Whisk in the flour to make a roux. While whisking, slowly add the milk and cream, whisking out any clumps. Add the Melinda’s Spicy Garlic Parmesan Sauce. You want your sauce to be smooth and thick. Reduce your heat to medium. Add the nutmeg, season with salt and pepper to taste. Add the cheeses and stir, remove from heat and build your hot browns.

Building the Hot Browns

  • In an individual, oven safe oval casserole dish, place a square toast in the middle and 2 tringle pieces on either side to for a layer of toast. 
  • Next, add a layer of sliced turkey
  • Add a few slices of tomato
  • Now pour the Mornay sauce all over the top and place in the broiler until the top is browned and bubbling. Remove from oven and place on a heat proof serving plate. Top with 2 pieces of bacon crisscrossed and sprinkle a little parsley. 
  • To do all at once, place oven safe dishes on a baking sheet 
  • Serve and enjoy!