Smoky Hot Brown

I fell in love while in Kentucky, and it was with the hot brown. This classic open-faced turkey sandwich layered with bacon, tomatoes, and a velvety cheese sauce that might make you feel a little guilty. My breakfast version uses toasted sourdough to elevate the slowly smoked turkey breast, topped with bacon, egg, and a silky Mornay sauce. It’s rich, decadent, and totally worth the wait—just make sure you have a comfy spot to crash afterward.