Indulge with this classic Kentucky Hot Brown recipe. If you like a hot turkey sandwich, you’ll definitely love this! The open-faced sandwich sits on toasted sliced bread piled high with roasted turkey, tomato and creamy mornay sauce. It’s topped off with crispy bacon and a sprinkle of parsley. The contrasting textures of crispness, creaminess and tang make it a perfect standalone meal.
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Servings: 2 servings
Yield: 2 open-face sandwiches
For the sandwich:
- 4 slices bacon
- 4 thick slices Texas toast or white sandwich bread
- 10 ounces deli-sliced roast turkey
- 1 tomato
- 1/8 teaspoon kosher salt (optional)
- 1/8 teaspoon freshly ground black pepper (optional)
- 1/2 teaspoon chopped fresh parsley, for garnish
For the cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk, room temperature
- 1/2 cup heavy cream, room temperature
- 1/4 cup (1 ounce) grated Pecorino Romano
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- Preheat the oven, prepare two baking sheets: Preheat the oven to 400°F. Line two rimmed baking sheets with heavy duty aluminum foil—one for the bacon and other to assemble the sandwiches, it should be large enough to set two slices of bread side by side.
- Cook the bacon: Lay the bacon slices on one of the baking sheets.
Cook the bacon, until crispy and to your liking, rotating the pan halfway through cooking if necessary, and checking for doneness at about 12 minutes.
Transfer bacon to a paper-towel lined plate to drain excess grease.
- Toast the bread and assemble the sandwiches: Toast 4 slices of bread in a toaster, toaster oven, or regular oven.
On the remaining baking sheet place two slices of toast side by side in a single layer. Cut the other two slices of toast on a diagonal to form triangles and set those pieces aside.
Cut four slices of tomato. Divide the turkey evenly between the slices of toast on the baking sheet. Top each stack of turkey with two slices of tomato. Season with salt and pepper.
- Make the cheese sauce: Set a small heavy-bottomed saucepan over medium heat. Add the butter. Once it melts, slowly whisk in the flour and continue to whisk until the mixture turns a shade darker and begins to smell slightly nutty, about 1 minute. This will allow the raw flour taste to cook out.
Slowly pour in the milk and cream, whisking constantly, until the mixture is smooth and thick, about 3 minutes. When you first start pouring in the liquid, it will look ugly and grainy. Don’t worry! It will calm down, come back together and smooth itself out once all of the liquid is whisked in.
- Remove from heat and add the cheese: Remove the sauce from the heat and whisk in the cheese, salt, pepper, and nutmeg. Whisk to combine until the cheese melts. Taste and adjust seasonings as necessary, keeping in mind the saltiness of your turkey.
Spoon half of the sauce over each sandwich.
- Broil the sandwiches: Set the oven rack about 5 inches from the broiler element. Preheat the broiler. Broil the sandwiches until the sauce is browned in spots and bubbling, 3 to 5 minutes.
- Serve the sandwiches: With a spatula, transfer each sandwich and two triangles of toast to a plate. Spoon the remaining sauce from the baking dish onto the plates.
Crisscross 2 slices of bacon over top each sandwich and garnish with parsley. Serve while still hot.
Source: Simply Recipes