Kentucky Derby Hot Brown Flatbread (Printable)

Savory Kentucky Derby Hot Brown featuring turkey, bacon, tomatoes, and Mornay sauce on flatbread.

# Components:

→ Flatbread & 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)

# Directions:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until thickened (approximately 2-3 minutes).
03 - Remove from heat. Stir in Pecorino Romano cheese, white pepper, salt, and nutmeg until smooth. Set aside.
04 - Place the flatbreads on the prepared baking sheet. Spread each with a generous layer of the Mornay sauce.
05 - Top evenly with turkey, cherry tomatoes, crumbled bacon, mozzarella cheese, and Parmesan cheese.
06 - Bake for 12-15 minutes, or until the cheese is melted and bubbly and the edges are golden.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Advice:

01 -
  • It tastes like a Hot Brown but actually stays together when you bite into it, unlike its floppy open-faced cousin.
  • You can make the Mornay sauce while the oven preheats, so this whole thing comes together faster than anyone expects.
  • The crispy bacon and melted cheese create pockets of flavor that feel indulgent without requiring a knife and fork.
02 -
  • If your Mornay sauce breaks or looks grainy, you've either gone too high with heat or added cold milk to hot butter—next time, warm the milk slightly and whisk constantly, and you'll avoid the whole problem.
  • Don't skip the white pepper; black pepper will show up visually and distract from the elegance of a proper cream sauce, and white pepper blends in while still adding warmth.
03 -
  • Make your Mornay sauce while the oven preheats so the whole project takes forty minutes instead of sixty—timing matters when you're hungry.
  • Use a pizza cutter instead of a knife to slice through melted cheese without dragging toppings everywhere and making a mess.
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