Kentucky Derby Hot Brown (Printable)

Southern-inspired flatbread with turkey, bacon, tomatoes and creamy Mornay sauce on a golden crust.

# What You 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 Steps:

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

# Expert Suggestions:

01 -
  • It tastes fancy enough to impress people but comes together in 40 minutes, no stress required.
  • You get all the richness of a Hot Brown without needing to order it at a restaurant or spend your whole afternoon cooking.
  • The flatbread base gets golden and crispy while staying tender underneath, which is honestly the sweet spot most recipes miss.
02 -
  • Don't crowd the baking sheet or overlap your toppings because the cheese needs space to melt properly and the flatbread won't crisp if steam gets trapped underneath.
  • If your sauce breaks or looks grainy when you add the milk, stop whisking, pull the pan off heat for 30 seconds, then whisk again slowly—patience fixes almost everything with cream sauces.
  • Taste the Mornay sauce before you assemble the pizzas because once the bacon and cheese go on, you can't adjust the seasoning without taking everything apart.
03 -
  • Make your Mornay sauce up to a day ahead and reheat it gently over low heat before assembling—this takes stress out of dinner prep and lets you focus on getting the toppings perfect.
  • Chill your assembled flatbreads for 10 minutes before baking if you have time, because the cold center comes up to temperature more gradually and you get a crisper crust with a creamy center.
  • Serve this with a crisp white wine or a sparkling cider because the acidity cuts through the richness and makes every bite feel fresh instead of heavy.
Go Back