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Savory Hot Brown Sandwich Recipe with Smoked Turkey and Creamy Mornay Made Easy

Savory Hot Brown Sandwich - featured image
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A rich and comforting open-faced sandwich featuring smoked turkey, crispy bacon, ripe tomatoes, and a creamy homemade Mornay sauce, broiled to bubbly perfection. Perfect for brunch or cozy dinners.

Ingredients

Scale
  • 4 slices thick-cut white bread (rustic country loaf preferred)
  • 8 oz smoked turkey breast, sliced thin (deli quality or leftover)
  • 2 medium ripe tomatoes, sliced
  • 4 strips crisp cooked bacon (optional but recommended)
  • 3 tbsp unsalted butter, softened
  • 3 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup Gruyère cheese, grated
  • ¼ cup Parmesan cheese, grated
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of freshly grated nutmeg
  • Paprika (for garnish)

Instructions

  1. Make the Mornay Sauce: In a medium saucepan, melt the unsalted butter over medium heat (about 2 minutes).
  2. Sprinkle the flour in and whisk vigorously to form a smooth roux. Cook, whisking constantly, for 2-3 minutes until the roux turns golden and smells slightly nutty.
  3. Slowly pour in the warmed milk, whisking continuously to prevent lumps. Bring to a gentle simmer and whisk until thickened, about 5-7 minutes. The sauce should coat the back of a spoon.
  4. Remove from heat and stir in the grated Gruyère and Parmesan cheeses until melted and smooth.
  5. Season with salt, freshly ground black pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed. Keep warm.
  6. Prepare the Sandwich Base: Toast the thick bread slices until golden and crisp using a toaster oven or broiler, about 2-3 minutes per side.
  7. Arrange the toasted bread on a baking sheet or ovenproof platter.
  8. Layer each slice with about 2 oz smoked turkey, then top with sliced tomatoes and bacon strips if using.
  9. Pour the warm Mornay sauce generously over each open-faced sandwich, covering the turkey and tomatoes evenly.
  10. Sprinkle a little paprika on top for color and smoky spice.
  11. Broil the assembled sandwiches for 3-5 minutes or until the sauce bubbles and starts to brown slightly. Watch carefully to avoid burning.
  12. Remove from oven and let cool for 1-2 minutes before serving.

Notes

If the sauce thickens too much before assembling, whisk in a splash of warm milk to loosen it. Cook the roux until it smells nutty to avoid raw flour taste. Use thick, sturdy bread to prevent sogginess. Watch the broiler closely during finishing to avoid burning. Mornay sauce can be made a day ahead and gently reheated.

Nutrition

Keywords: Hot Brown, smoked turkey sandwich, Mornay sauce, open-faced sandwich, brunch recipe, Southern cuisine, creamy cheese sauce

Find it online: https://sagestirs.com/savory-hot-brown-sandwich-recipe-with-smoked-turkey-and-creamy-mornay-made-easy/