Kentucky Derby Hot Brown (Printable)

A Southern flatbread topped with turkey, bacon, creamy Mornay sauce, tomatoes, and cheese.

# What You'll Need:

→ Flatbread & Sauce

01 - 2 large flatbreads (naan or pre-baked pizza crusts)
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup grated Pecorino Romano cheese
06 - 1/4 teaspoon ground white pepper
07 - 1/4 teaspoon salt
08 - Pinch of ground nutmeg

→ Toppings

09 - 1 1/2 cups cooked turkey breast, sliced or shredded
10 - 1 cup cherry tomatoes, halved
11 - 4 slices thick-cut bacon, cooked and crumbled
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley
15 - 2-3 thin tomato slices, optional for garnish

# How To Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
03 - Gradually whisk milk into the roux and cook, stirring constantly, until thickened, approximately 2-3 minutes. Remove from heat and stir in Pecorino Romano, white pepper, salt, and nutmeg until smooth. Set aside.
04 - Place flatbreads on prepared baking sheet. Spread each with a generous layer of Mornay sauce.
05 - Distribute turkey, cherry tomatoes, crumbled bacon, mozzarella, and Parmesan cheese evenly over each flatbread.
06 - Bake for 12-15 minutes until cheese is melted and bubbly with golden edges.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Suggestions:

01 -
  • It tastes like a proper Hot Brown but looks fancy enough to impress without actually being difficult.
  • The Mornay sauce is silky and rich in a way that makes people think you spent hours cooking, when really it takes minutes.
  • You get that satisfying contrast of crispy bacon, melty cheese, and tender turkey all in one bite.
02 -
  • Don't add the milk all at once to your roux or you'll end up with lumps—the slow whisking while pouring is the entire secret to a silky sauce.
  • If your sauce breaks or looks grainy, strain it through a fine sieve and it'll come back together perfectly.
  • Bake the flatbreads on a middle rack so the bottom gets crispy while the toppings brown evenly—bottom racks tend to burn the crust.
03 -
  • Brush the flatbread edges lightly with olive oil or melted butter before baking for extra crispness and golden color.
  • If your mozzarella is releasing too much water while baking, pat it dry with paper towels first—it prevents the pizza from getting watery.
  • Slice the flatbread with a serrated bread knife in one smooth motion rather than sawing back and forth, which keeps all the toppings in place.
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