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Perfect Hot Brown Sandwich

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A classic open-faced sandwich from Louisville’s Brown Hotel, made easy with a rich Mornay sauce, crispy bacon, turkey, and melty cheese. Comfort food with a little flair, perfect for weeknights or guests.

Ingredients

Scale
  • 4 slices thick-sliced white bread (Texas toast or sourdough)
  • 8 ounces cooked turkey breast, sliced
  • 4 strips bacon, cooked until crisp
  • 3 tablespoons unsalted butter (42 grams)
  • 3 tablespoons all-purpose flour (24 grams)
  • 2 cups whole milk (480 ml), warmed
  • 1 cup sharp cheddar cheese, shredded (113 grams)
  • 1/2 cup Gruyère cheese, shredded (56 grams)
  • Salt and freshly ground white pepper, to taste
  • Pinch of ground nutmeg (optional)
  • 2 tomato slices, ripe and firm
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook 4 strips of bacon in a non-stick skillet over medium heat until crispy, about 5–7 minutes. Drain on paper towels.
  2. Warm 8 ounces of sliced turkey breast briefly in the same skillet just to heat through; avoid drying it out. Set both aside.
  3. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.
  4. Whisk in 3 tablespoons of all-purpose flour and cook for about 2 minutes until it bubbles but doesn’t brown.
  5. Slowly pour in 2 cups of warmed whole milk, whisking continuously to avoid lumps.
  6. Cook and whisk until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
  7. Remove from heat and stir in 1 cup sharp cheddar and 1/2 cup Gruyère cheese until melted.
  8. Season with salt, white pepper, and a pinch of nutmeg. Taste and adjust seasoning.
  9. Preheat oven broiler or set oven to 425°F (220°C).
  10. Lay 4 slices of thick white bread on a baking sheet and toast for 3–5 minutes until golden on top.
  11. Arrange warmed turkey slices evenly over each piece of toasted bread.
  12. Pour a generous amount of Mornay sauce over the turkey.
  13. Add two bacon strips on top of each sandwich.
  14. Place a slice of tomato on each sandwich.
  15. Return sandwiches to the oven and bake at 425°F (220°C) for 5 minutes or until sauce bubbles and edges brown slightly.
  16. Remove from oven, sprinkle with fresh chopped parsley, and serve immediately.

Notes

Whisk constantly when making the Mornay sauce to prevent lumps. Warm the milk before adding to the roux. Toast bread before assembling to avoid sogginess. Reheat sauce gently with milk if it thickens too much. For a smokier flavor, add smoked paprika to the sauce. Use thick slices of bread for best texture.

Nutrition

Keywords: Hot Brown sandwich, open-faced sandwich, turkey sandwich, Mornay sauce, comfort food, southern recipe, easy sandwich

Find it online: https://grubella.com/perfect-hot-brown-sandwich-recipe-5-easy-steps-like-a-hotel-chef-made-it/