Kentucky Derby Hot Brown

My sister called me two days before Derby with that tone in her voice—you know the one—asking if I could "do something different" with the Hot Brown for our gathering. So I found myself staring at a flatbread at midnight, wondering if I could marry that crispy, saucy Louisville classic with something that didn't require a fork and knife. Turns out, melted cheese and creamy Mornay sauce on a golden crust was exactly what the tradition needed. What started as a text message panic became the star of our Derby party.

That first Derby party, my dad took one bite and immediately texted a photo to his poker buddies. He's not someone who gets excited about "reinvented" dishes, so watching him go back for a second slice felt like winning money on a long shot. By the end of the afternoon, we'd made two more flatbreads because people kept gravitating back to the kitchen where they were cooling.

Ingredients

• Flatbreads (naan or pre-baked pizza crusts): These are your sturdy foundation—naan gives you a slightly softer bite, while pre-baked pizza crusts offer more crispness; either works beautifully, but don't skip the quality here because a flimsy base will buckle under all that gorgeous topping.
• Unsalted butter: You're building the base of a proper Mornay sauce, so butter matters; unsalted lets you control the final seasoning.
• All-purpose flour: This thickens your sauce into something luxurious rather than soupy; don't skip the cooking step or it'll taste raw.
• Whole milk: The dairy that makes this creamy; whole milk creates richness without being heavy.
• Pecorino Romano cheese: This has a sharper bite than Parmesan, giving the sauce backbone and depth.
• White pepper and nutmeg: These subtle seasonings are what people taste but can't name—they elevate a simple sauce into something special.
• Cooked turkey breast: Use leftover turkey or buy sliced deli turkey; this is not the time to cheap out on quality meat.
• Cherry tomatoes: They burst slightly when warm and release their juices, brightening every bite.
• Thick-cut bacon: Don't use thin bacon; it disappears into the other flavors, but thick-cut gives you actual texture and smokiness.
• Mozzarella and Parmesan cheeses: The mozzarella melts into silky pools, while Parmesan adds that nutty, slightly salty contrast on top.
• Fresh parsley: This final garnish cuts through the richness and adds a whisper of herbaceous freshness.

Instructions

Warm your oven and prep your workspace:

Get that oven to 425°F and line a baking sheet with parchment paper while you're thinking about it. This takes two minutes now and saves you fumbling later when everything's in motion.

Make the Mornay sauce—the heart of everything:

Melt butter in a saucepan over medium heat, then whisk in flour and let it cook for exactly one minute (this cooks out the raw flour taste). Add milk slowly while whisking constantly—pour too fast and you'll get lumps, so be patient and steady. Keep stirring for about 2-3 minutes until the sauce coats the back of a spoon and moves slowly when you tilt the pan.

Season your sauce with care:

Pull it off the heat and stir in the Pecorino Romano, white pepper, salt, and just a pinch of nutmeg. The nutmeg should whisper, not shout—you're looking for that subtle warmth that makes people wonder what they're tasting.

Assemble with confidence:

Place flatbreads on your prepared baking sheet and spread each one generously with Mornay sauce, leaving just a thin border. Layer on the turkey, halved cherry tomatoes, crumbled bacon, then both cheeses in whatever pattern feels right—there's no wrong way here.

Bake until golden and bubbly:

Slide everything into that hot oven for 12-15 minutes, watching for the cheese to turn golden at the edges and bubble slightly in the center. The flatbread edges should be golden and slightly crisp when you pull it out.

Finish and serve warm:

Let it cool for just a minute so the cheese sets slightly, then scatter fresh parsley on top and add those optional tomato slices if you want extra color and freshness. Slice into wedges and serve while everything's still warm enough to steam.

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There's something special about watching people's faces when they realize this is pizza, but it's also somehow a Hot Brown, but it's also somehow entirely its own thing. My mom described it as "sophisticated casual," which I think means she loved it but was trying to sound elegant about eating flatbread pizza on a Saturday.

The Magic of Mornay Over Marinara

This sauce is why this pizza tastes nothing like your standard cheese pizza. Mornay is just béchamel with cheese added—butter, flour, milk, then cheese—and it creates this luxurious, creamy blanket that's completely different from tomato sauce. The first time I made it, I was shocked at how something so simple could taste so elegant. It clings to every ingredient and creates pockets of cheesy, peppery deliciousness that just doesn't happen with oil or marinara. Once you taste Mornay, you understand why the original Hot Brown was worth inventing in the first place.

Turkey Versus Chicken—Which One Wins

Turkey is the original choice for a Hot Brown, and it carries this nostalgic, almost stately quality that feels right. But I've made this with rotisserie chicken when I didn't have turkey on hand, and honestly, it's equally delicious—just different. Chicken is milder and slightly more tender, while turkey has a bit more structure and deeper flavor. Neither is wrong; it just depends on what you have and what you're craving. For a Derby party where people expect tradition, turkey wins the race, but for a Tuesday night dinner, whatever roasted poultry you have is perfect.

Making It Your Own—Cheese Swaps and Beyond

Once you understand the structure, you can play with the cheese. Smoked Gouda in the Mornay sauce adds this whiskey-barrel richness that feels very Kentucky. Gruyère brings a nuttiness that makes everything feel fancier. Some people add crispy fried onions on top for crunch, or swap the Parmesan for aged Cheddar. The formula stays the same, but the personality changes with each choice.

• Try crispy fried onions scattered on top just before the final bake for a textural contrast that's absolutely addictive.
• A splash of bourbon in the Mornay sauce (just a tablespoon) creates an almost imperceptible smoky depth that feels very on-theme.
• Don't skip fresh parsley at the end—it's the final touch that keeps everything from feeling too heavy and rich.

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This flatbread became our Derby tradition precisely because it solved a problem we didn't know we had. Now when someone asks what to bring, I always suggest making these—they're elegant enough for company but easy enough that cooking becomes the fun part instead of the stressful part.

Questions & Answers

→ What type of flatbread works best for this dish?

Pre-baked naan or pizza crust provide a sturdy base that crisps nicely without becoming soggy under the toppings.

→ Can I use an alternative to turkey?

Rotisserie chicken makes a great substitute, offering a similar texture and flavor profile.

→ How is the creamy sauce prepared?

The sauce combines butter, flour, milk, Pecorino Romano cheese, and gentle seasonings cooked into a smooth Mornay sauce.

→ What cheese blends are recommended?

Mozzarella and Parmesan provide melt and flavor, while brands like Gouda or Gruyère can enhance richness.

→ How long should I bake the flatbread?

Bake for 12-15 minutes at 425°F (220°C) until cheese is melted and edges are golden brown.

→ Any suggested garnishes for serving?

Chopped fresh parsley and thin tomato slices add color and a bright fresh note to finish.