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Creamy Hot Brown Sandwich Recipe Easy Open-Face Turkey with Mornay Sauce

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A rich and comforting open-faced turkey sandwich topped with a creamy Mornay sauce and melted cheese, perfect for quick and cozy dinners.

Ingredients

Scale
  • Thick-cut bread slices (Texas toast or sourdough)
  • Cooked turkey breast, sliced or shredded (about 4 oz / 115g per sandwich)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup shredded Gruyère cheese
  • ½ cup shredded sharp white cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • Tomato slices (optional)
  • Crispy cooked bacon strips (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the broiler to high and place the oven rack about 6 inches from the heat source.
  2. Lightly butter one side of each thick-cut bread slice. Toast them on a baking sheet, butter-side down, under the broiler for 2-3 minutes until golden and crisp on the bottom.
  3. In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste and turns light golden.
  4. Slowly whisk in 2 cups of milk, a little at a time, whisking constantly to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat.
  5. Stir in 1 cup shredded Gruyère and ½ cup shredded sharp cheddar until melted and smooth. Add 1 teaspoon Dijon mustard, and season with salt and freshly ground black pepper to taste.
  6. Place toasted bread slices on a baking sheet, buttered side down. Layer with sliced turkey and optionally a slice of tomato.
  7. Spoon a generous amount of Mornay sauce over the turkey and tomato, covering well.
  8. Place the sandwiches under the broiler for 3-5 minutes until the sauce is bubbly and cheese is golden brown. Watch carefully to prevent burning.
  9. Remove from oven, garnish with chopped fresh parsley and crispy bacon strips if desired. Serve immediately while warm.

Notes

Whisk constantly when making the roux to avoid lumps. Temper the milk by adding it gradually. Toast bread before assembling to prevent sogginess. Watch the broiler closely to avoid burning. Sauce can be made ahead and reheated gently.

Nutrition

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

Find it online: https://sofiaspice.com/creamy-hot-brown-sandwich-recipe-easy-open-face-turkey-with-mornay-sauce/