Kentucky Hot Brown Grilled Cheese Sandwich
The Bluegrass State classic open face turkey, bacon and tomato sandwich is transformed into a cheesier version in this Kentucky Hot Brown Grilled Cheese.
Recipe type: Sandwich
Serves: 4
  • 2 Tbsp unsalted butter, softened
  • 2 Tbsp grated pecorino romano cheese (can substitute parmesan)
  • ½ cup plain Greek yogurt
  • 1 cup shredded sharp white cheddar cheese
  • ½ cup grated pecorino romano cheese (can substitute parmesan)
  • ¼ tsp grated nutmeg
  • 1 cup chopped cooked turkey breast (leftovers from this Slow Cooker BBQ Rubbed Turkey Breast work great)
  • 4 slices of bacon, cooked crisp and crumbled
  • ¼ cup chopped tomatoes
  • 8 slices of your favorite sandwich bread (I used whole wheat for the family, and gluten free for myself)
  • About 1 Tbsp olive oil for the pan. divided if you are cooking the sandwiches in batches, and not all at once in one large pan.
  1. In a small bowl, combine the butter and 2 Tbsp pecorino. Set aside.
  2. In a medium bowl, combine the Greek yogurt, cheese, and nutmeg, stirring until mixed thoroughly.
  3. Gently fold in the turkey, bacon and tomatoes.
  4. Using the pecorino butter, butter the outside of each slice of bread, about ½ Tbsp per slice.
  5. Divide the filling between four of the slices of bread, packing it together, about a ½ cup in each.
  6. Top with another slice of buttered bread.
  7. Heat the olive oil in a pan over medium-low heat.
  8. Cook the sandwiches for about 4-5 minutes per side, or until golden brown and the cheese has melted. Covering the pan with a lid during cooking will help the inside get all warm and gooey before the bread gets too browned.
Recipe by Cupcakes & Kale Chips at