Kentucky Derby Hot Brown (Print out)

Savory flatbread topped with turkey, bacon, tomatoes, creamy sauce, and melted cheeses for a delightful meal.

# What You'll Need:

→ Flatbread & Mornay 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. Gradually whisk in milk, stirring constantly until thickened, approximately 2-3 minutes.
03 - Remove from heat. Stir in Pecorino Romano, white pepper, salt, and nutmeg until smooth. Set aside.
04 - Place flatbreads on prepared baking sheet. Spread each with generous layer of Mornay sauce.
05 - Top evenly with turkey, cherry tomatoes, crumbled bacon, mozzarella, and Parmesan cheese.
06 - Bake for 12-15 minutes until cheese is melted and bubbly and edges are golden.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Advice:

01 -
  • You get all the beloved Hot Brown flavors—smoky bacon, tender turkey, that luxurious cheese sauce—without the structural chaos of eating it with utensils.
  • It comes together in under an hour, so you're not stuck in the kitchen while everyone else is at the track.
  • The Mornay sauce smells absolutely incredible while it thickens, and guests always ask for the secret.
02 -
  • The Mornay sauce is crucial—don't rush it or cook it too hot, or the cheese will separate and become greasy instead of silky and smooth.
  • Equally important: don't overload your flatbread with toppings like you're trying to prove a point, because the weight will make the crust soggy in the oven instead of crispy.
03 -
  • Use pre-sliced turkey from the deli counter if you're short on time—it's not cheating, and everyone will still be impressed.
  • Lay out all your toppings before you start assembling so you're not hunting through the fridge with a warm flatbread in your hand.
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