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Hot Brown Sandwich with Mornay sauce

Open-Faced Hot Brown Sandwich with Mornay Sauce

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Brunch, Main Course
Cuisine American
Servings 4

Equipment

  • Medium saucepan For making the Mornay sauce.
  • Whisk Essential for achieving a smooth, lump-free sauce.
  • Baking sheet or oven-safe serving dishes These will be used to broil the sandwiches.
  • Slotted spatula Helps assemble and serve the hot brown without it falling apart.
  • Broiler This is key for getting the golden-bubbly finish on top. If you don’t have a broiler, a hot oven at 500°F can do in a pinch.

Ingredients
  

For the Sandwich

  • 1 pound roasted turkey breast thickly sliced (leftover turkey or freshly roasted)
  • 4 slices thick Texas toast or white bread, crusts trimmed
  • 8 slices cooked bacon
  • 2 medium tomatoes sliced
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley for garnish optional

For the Mornay Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/4 cups freshly shredded Gruyère cheese or Swiss cheese
  • Salt and white pepper to taste
  • Pinch of ground nutmeg

Optional touch

  • Add a small splash of dry sherry or white wine to the sauce for depth of flavor.

Instructions
 

Make the Mornay Sauce

  1. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly. Gradually whisk in the milk and cream, continuing to stir until the sauce thickens—this should take about 5 minutes.
  2. Lower the heat and stir in the Gruyère cheese. Add a pinch of nutmeg, salt, and white pepper to taste. Keep warm on low heat, stirring occasionally.
  3. Want to spice things up? This same Mornay sauce can be used in variations of a Kentucky hot brown recipe like a hot browns recipe Kentucky casserole or even an easy hot brown recipe Kentucky fans will appreciate for weeknight meals.

Prepare the Bread and Turkey

  1. Toast the Texas toast until golden brown. This ensures it won’t become soggy under the sauce.
  2. Lay the toasted bread on a baking sheet. Top each slice with generous portions of turkey. Spoon a liberal amount of the Mornay sauce over each sandwich, making sure everything is covered.

Add Tomatoes and Bacon

  1. Place two tomato slices on each sandwich. Then, lay two slices of crispy bacon diagonally over the top of the tomatoes. Sprinkle with Parmesan cheese for that irresistible golden crust.

Broil to Perfection

  1. Place the baking sheet under the broiler until the sauce is bubbling and the top is golden brown—about 4-6 minutes. Watch closely to avoid burning.

Serve Hot

  1. Garnish with a sprinkle of parsley and serve immediately. The result is a creamy, savory, soul-satisfying open-faced sandwich worthy of Derby Day or any day.