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Kentucky Hot Brown Trio

Recipe by Ed. Kowalski, Columbus, Ohio
First place, Grilling Competition (ManBQue, Turkey), 2017

Baking temperature: n/a
Baking time: n/a
Yield: serves 4


Mornay sauce:

  • 3 c milk
  • 4 ½ T butter
  • 6 T flour
  • 1 oz. grated Parmesan cheese
  • ½ t kosher salt
  • 1/8 t black pepper
  • 1/8 t ground nutmeg


  • 1 pkg. King’s Hawaiian sweet rolls, split
  • 12 oz. ground turkey
  • 12 oz. bacon, diced
  • 3 sliced Roma tomatoes
  • 4 oz. Mornay sauce
  • 12 bamboo skewers


  • 1 pizza crust, thin
  • 1 c shredded mozzarella cheese
  • ½ c shredded asiago cheese
  • 1 c Mornay sauce
  • 12 oz. ground turkey, cooked
  • 4 oz. bacon, cooked and chopped
  • 1 c Roma tomatoes, diced
  • ¼ c Italian parsley, chopped


  • 6 oz. ground turkey
  • 6 oz. bacon, diced
  • 12 grape tomatoes
  • 4 oz. Mornay sauce
  • 12 bamboo skewer


  • In a medium sauce pan over medium heat, melt butter and add flour, whisking for 2 minutes. Whisk in the milk, ½ cup at a time. Season with salt, pepper and nutmeg. Cook, stirring constantly for 4-6 minutes. Remove from heat and whisk in the cheese, stirring until smooth. Set aside
  • Combine 18 oz. turkey and all diced bacon, mix thoroughly. Form 12, 2 oz. patties and 12, 1 oz. meatballs. Put sliders and meatballs on grill and cook until done. Set aside. In a skillet, cook 12 oz. of ground turkey until done. Put on paper towel-lined plate to drain
  • Place tomato slices and grape tomatoes on grill for approximately 30 seconds per side, set aside. Lightly toast bun tops and bottoms, set aside.
  • Top pizza crust with Mornay sauce and cheeses. Add ground turkey, bacon, diced tomatoes, place on indirect heat for 6-8 minutes, until cheese is melted. Remove from heat, garnish with parsley, slice and plate.
  • Place slider patties on bun bottoms, top with 1/3 oz. Mornay sauce and 1 tomato slice each, and top with bun. Secure with skewer and place on plate.
  • Skewer meatballs (1 per skewer) with grape tomatoes, serve with Mornay sauce as a dipping sauce
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