Kentucky Derby Hot Brown Flatbread (Printable)

Savory flatbread topped with roasted turkey, crispy bacon, tomatoes, and creamy cheese sauce.

# What You Need:

→ 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 for garnish (optional)

# How-To Steps:

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. Gradually whisk in milk while stirring constantly 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 generous layer of Mornay sauce.
05 - Distribute turkey, cherry tomatoes, crumbled bacon, mozzarella cheese, and Parmesan cheese evenly over sauce-covered flatbreads.
06 - Bake for 12-15 minutes until cheese is melted and bubbly with golden edges.
07 - Remove from oven. Garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Advice:

01 -
  • Quick and easy preparation in just 40 minutes, perfect for busy weeknights or last-minute entertaining
  • Classic Kentucky Hot Brown flavors reimagined in a fun, shareable flatbread format
  • Rich, homemade Mornay sauce adds gourmet quality without complicated techniques
  • Ideal for Derby Day parties, game day gatherings, or casual family dinners
  • Combines the best of comfort food with sophisticated Southern cuisine
02 -
  • Grate your own Pecorino Romano and Parmesan from blocks for superior melting and flavor
  • Cook bacon until crispy but not overdone, as it will continue cooking slightly in the oven
  • Let the Mornay sauce cool for 2-3 minutes before spreading to prevent the flatbread from becoming soggy
  • Use a pizza cutter or sharp chef's knife to slice the finished flatbread cleanly through all the toppings
  • Prepare the Mornay sauce up to 2 days ahead and refrigerate; gently reheat before using
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