Kentucky Derby Hot Brown (Printable)

Flatbread topped with turkey, bacon, tomatoes, and rich Mornay sauce for a flavorful meal.

# What You’ll Use:

→ 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 for garnish (optional)

# How-To:

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. Gradually whisk in milk and cook, stirring continuously, until thickened (approximately 2-3 minutes).
03 - Remove saucepan from heat. Stir in Pecorino Romano cheese, 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 across each flatbread.
06 - Bake for 12-15 minutes, or until cheese is melted and bubbly and edges are golden brown.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Advice:

01 -
  • It tastes like a fancy Louisville bistro meal but comes together faster than ordering takeout.
  • Bacon, creamy sauce, and melted cheese on top means every bite feels indulgent without hours of fussing.
02 -
  • Don't skip the nutmeg—it's barely detectable but creates a complexity that people can't quite put their finger on, and that's exactly the point.
  • If your Mornay sauce breaks or gets lumpy, strain it through a fine sieve or blend it for a few seconds; it'll come back smooth and silky.
03 -
  • Shred your own mozzarella from a block rather than using pre-shredded if you want it to melt into those perfect bubbles—the anti-caking agents in packaged shredded cheese can make melting uneven.
  • Don't add your sauce to room-temperature flatbread right before baking; let the sauce cool slightly so it doesn't make the crust soggy before the cheese even gets a chance to melt.
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