Kentucky Hot Brown Bake

A few years ago, my husband and I were watching something on Food Network and they talked about a Kentucky Hot Brown sandwich. We are native Californians and had never heard of this, but my husband commented that it sounded really good. I wasn’t too thrilled with the idea, but thought that “someday” I’d make one.

Fast forward to this recipe. I saw it on Pinterest and thought it would be an easy and low-key way to try the sandwich. I seem to recall that making the sandwich the traditional way was a bit of work and I’m not into that. So this one seems more my way 🙂

Kentucky Kentucky 3


Things are different around our house lately, so I made this and everyone ate off it when they could. I didn’t like the smell of it and only took a bite. I didn’t like even a bite .. it’s just a little too rich for my blood. I did make a few adjustments to the recipe (recipe below includes my adjustments). I didn’t add tomato, for example, because I’m the only one in my house who will eat tomatoes (what the heck is wrong with my people? Tomatoes in late summer are the BOMB, but I digress).

But the kids and husband were OK with this. Hubby liked it best, with the teenage boy coming in a close second. The girl? She ate just enough to take the edge off and filled up on peaches.

The verdict?

Mom — 3

Dad — 8

Boo — 7.5

Sis — 5


(1) 8 oz. package of crescent rolls (I used low-fat)

1 lb. package of turkey lunch meat

8 slices cooked bacon

8 slices Swiss cheese

3 eggs, beaten


Unroll the crescent roll dough and separate into 2 even-sized squares. Place one square in the bottom of an 8″ or 9″ pan that is greased or lined with parchment paper. Press the dough to fit the pan (the dough will be thinner if you use a 9″ pan like I did).

Layer the dough with half the turkey, half the bacon and half the cheese. Pour half of the beaten eggs over the top. Repeat the layers and top with the remaining square of dough. Pour rest of eggs over the top.

Cover with foil and bake at 350 for 20 minutes. Remove the foil and bake another 20 minutes. Let sit at room temperature for about 15 minutes before cutting and serving.

Here is the original recipe:




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