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Classic Hot Brown Sandwich Recipe with Easy Creamy Mornay Sauce

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A comforting open-faced sandwich from Kentucky featuring toasted bread topped with roasted turkey, crispy bacon, fresh tomato slices, and a luscious creamy Mornay sauce, broiled to bubbly perfection.

Ingredients

  • Thick-cut white bread slices (preferably day-old for sturdiness)
  • Roasted turkey breast, sliced (about 6 oz / 170 g per sandwich)
  • Crispy bacon strips (2-3 per sandwich)
  • Fresh tomato slices (1-2 per sandwich, medium thickness)
  • Butter (unsalted, for toasting bread)
  • Unsalted butter (3 tablespoons / 42 g) for sauce
  • All-purpose flour (3 tablespoons / 24 g)
  • Whole milk, warmed (2 cups / 480 ml)
  • Gruyère cheese, shredded (1 cup / 100 g)
  • Parmesan cheese, grated (¼ cup / 25 g)
  • Salt and freshly ground black pepper to taste
  • Freshly grated nutmeg (a pinch, optional)

Instructions

  1. Melt 3 tablespoons (42 g) of unsalted butter in a medium saucepan over medium heat. Once melted and bubbling (but not browned), whisk in 3 tablespoons (24 g) of all-purpose flour.
  2. Cook the roux for 2-3 minutes, whisking constantly until it’s a pale golden color and smells nutty.
  3. Slowly pour in 2 cups (480 ml) of warmed whole milk, whisking continuously to keep the mixture smooth.
  4. Keep whisking as the sauce thickens, about 5-7 minutes, until it coats the back of a spoon.
  5. Remove the sauce from heat and immediately stir in 1 cup (100 g) shredded Gruyère and ¼ cup (25 g) grated Parmesan cheese.
  6. Season with salt, freshly ground black pepper, and a pinch of nutmeg. Taste and adjust seasoning if needed. Set aside, keeping warm.
  7. Butter one side of each thick-cut bread slice. Toast them butter-side-down in a hot skillet or toaster oven until golden and crispy, about 2-3 minutes.
  8. Place toasted bread on a baking sheet. Layer with sliced roasted turkey breast (about 6 oz / 170 g), then top with fresh tomato slices and crispy bacon strips (2-3 per sandwich).
  9. Pour a generous ladle of the creamy Mornay sauce over the assembled sandwich, covering it well but not drowning it.
  10. Place the baking sheet under a preheated broiler for 3-5 minutes, watching closely until the sauce bubbles and develops a light golden crust.
  11. Remove from broiler and let the sandwich rest for a minute before serving warm.

Notes

Use day-old thick white bread to prevent sogginess. Whisk constantly while making the Mornay sauce to avoid lumps. Watch the sandwich closely under the broiler to prevent burning. For a vegetarian version, substitute turkey with grilled portobello mushrooms or roasted vegetables and use vegetable broth in the sauce. Gluten-free flour can be used for a gluten-free version. Sauce can be made ahead and reheated gently.

Nutrition

Keywords: Hot Brown, Kentucky sandwich, Mornay sauce, open-faced sandwich, comfort food, turkey sandwich, creamy cheese sauce

Find it online: https://yumbelle.com/classic-hot-brown-sandwich-recipe-with-easy-creamy-mornay-sauce/