Open-Faced Hot Brown Sandwich with Mornay Sauce

why make this recipe

This open-faced Hot Brown sandwich is warm, cheesy, and quick to make. It uses simple ingredients like roasted turkey, bacon, and a creamy Mornay sauce. If you like rich comfort food, you may also enjoy chicken Parmesan with Alfredo sauce for a similar hearty meal.

introduction

The Open-Faced Hot Brown Sandwich with Mornay Sauce is a classic American dish. It comes from Kentucky but works in any kitchen. You build the sandwich on thick toast, pile on turkey and tomatoes, cover it with a cheese sauce, and finish under the broiler. It looks fancy but cooks fast. This recipe uses leftover roasted turkey or fresh turkey breast and makes a filling single-pan meal.

how to make Open-Faced Hot Brown Sandwich with Mornay Sauce

1. Make the Mornay sauce on the stove.
2. Toast the bread and place turkey slices on top.
3. Add tomato slices and bacon over the turkey.
4. Spoon the hot Mornay sauce over each sandwich.
5. Broil until the cheese sauce bubbles and browns slightly.
6. Serve hot, garnished with parsley if you like.

Ingredients :

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

Directions :

Make the Mornay Sauce

• Melt the butter in a saucepan over medium heat.
• Stir in the flour and cook 1 minute to form a roux.
• Slowly whisk in the milk and cream until smooth.
• Cook, stirring, until the sauce thickens.
• Remove from heat and stir in the Gruyère and Parmesan until melted.
• Season with salt, white pepper, nutmeg, and a small splash of dry sherry or white wine.

Prepare the Bread and Turkey

• Preheat the broiler and place an oven rack a few inches below it.
• Toast the Texas toast slices lightly so they stay firm under the sauce.
• Lay thick slices of roasted turkey over each toast slice.

Add Tomatoes and Bacon

• Place 2 tomato slices on each sandwich over the turkey.
• Add two slices of cooked bacon on top of the tomatoes.
• Spoon a generous amount of Mornay sauce over each open sandwich.

Broil to Perfection

• Put the sandwiches on a baking sheet and slide under the hot broiler.
• Broil 2–4 minutes until the sauce bubbles and turns lightly golden.
• Watch closely to avoid burning.

Serve Hot

• Remove from the oven and sprinkle with extra Parmesan and chopped parsley if you like.
• Serve immediately while hot and melty.

how to serve Open-Faced Hot Brown Sandwich with Mornay Sauce

Serve each sandwich on its own plate with a side salad or steamed vegetables. A crisp green salad or roasted asparagus pairs well. Eat hot so the sauce stays creamy and the bacon is still crisp.

how to store Open-Faced Hot Brown Sandwich with Mornay Sauce

• Store any leftover Mornay sauce in an airtight container in the fridge for up to 3 days.
• Store turkey and bacon separately in the fridge for up to 3 days.
• Assembled sandwiches do not reheat well. Reheat sauce gently on low heat, add a splash of milk to loosen if needed, and re-toast bread and turkey in the oven before serving.

tips to make Open-Faced Hot Brown Sandwich with Mornay Sauce

• Use thick toast to hold the sauce without getting soggy.
• Shred the cheese fresh for a smoother sauce.
• Warm the turkey slightly before assembling so the sandwich heats evenly.
• Watch the broiler closely; it browns fast.
• Add a small splash of sherry or white wine for better flavor.

variation (if any)

• Swap turkey for sliced roasted chicken or ham.
• Use Swiss or fontina instead of Gruyère for a milder cheese flavor.
• Add a handful of sautéed mushrooms to the sauce for extra earthiness.
• For a lighter version, use half-and-half instead of heavy cream.

FAQs

Q: Can I make the Mornay sauce ahead?
A: Yes. Make it and cool, then store in the fridge up to 3 days. Reheat gently and add a little milk before using.

Q: Can I use thin-sliced turkey?
A: You can, but thick slices hold up better and give a fuller bite.

Q: Is there a vegetarian option?
A: Yes. Use grilled eggplant or portobello mushrooms instead of turkey and use vegetarian bacon if you like.

Q: Can I bake instead of broil?
A: Yes. Bake at 400°F (200°C) until the sauce bubbles and browns, about 8–12 minutes. Watch the top so it does not overbake.

Open-Faced Hot Brown Sandwich with Mornay Sauce

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: American
• Diet: Non-Vegetarian

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Description

A warm and cheesy open-faced sandwich featuring roasted turkey, bacon, and a rich Mornay sauce, perfect for quick comfort food.

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Ingredients

Scale 1x2x3x

• 1 pound roasted turkey breast (thickly sliced)
• 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)
• 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
• A small splash of dry sherry or white wine (optional)

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Instructions

1. Make the Mornay sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook 1 minute to form a roux. Slowly whisk in the milk and cream until smooth. Cook, stirring, until the sauce thickens. Remove from heat and stir in the Gruyère and Parmesan until melted. Season with salt, white pepper, nutmeg, and a small splash of dry sherry or white wine.
2. Prepare the bread and turkey: Preheat the broiler and place an oven rack a few inches below it. Toast the Texas toast slices lightly so they stay firm under the sauce. Lay thick slices of roasted turkey over each toast slice.
3. Add tomatoes and bacon: Place 2 tomato slices on each sandwich over the turkey. Add two slices of cooked bacon on top of the tomatoes. Spoon a generous amount of Mornay sauce over each open sandwich.
4. Broil to perfection: Put the sandwiches on a baking sheet and slide under the hot broiler. Broil 2–4 minutes until the sauce bubbles and turns lightly golden. Watch closely to avoid burning.
5. Serve hot: Remove from the oven and sprinkle with extra Parmesan and chopped parsley if you like. Serve immediately while hot and melty.

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Notes

Use thick toast to hold the sauce without getting soggy. Warm the turkey slightly before assembling for even heating.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 550
• Sugar: 5g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 90mg