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Savory Hot Brown Open-Face Turkey Melt with Easy Mornay Sauce

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A classic Louisville open-face turkey sandwich topped with a creamy Mornay sauce, crispy bacon, and melted cheese, perfect for a cozy and indulgent meal.

Ingredients

Scale
  • 4 thick-sliced white or sourdough bread slices
  • 8 oz (225 g) cooked turkey breast slices
  • 4–6 cooked bacon strips
  • 3 tbsp (42 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 1 1/4 cups (300 ml) whole milk, warm
  • 1 cup (100 g) shredded Gruyère cheese
  • 1/2 cup (50 g) shredded sharp white cheddar cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • Chopped fresh parsley or chives for garnish

Instructions

  1. Preheat your oven’s broiler. Toast the bread slices lightly either in a toaster or under the broiler for 1-2 minutes per side until just golden. Lay the turkey slices evenly over each piece of toast. Set aside.
  2. In a skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Drain on paper towels and chop roughly.
  3. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
  4. Gradually pour in the warm milk while whisking vigorously to prevent lumps. Continue whisking and cooking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove from heat and stir in the shredded Gruyère and cheddar until fully melted and smooth. Season with salt, pepper, and a pinch of nutmeg if desired.
  6. Spoon the Mornay sauce generously over the turkey-covered toast. Sprinkle the chopped bacon over the top, then add a final light layer of extra cheese if desired.
  7. Place the baking dish under the broiler for 3-5 minutes, watching carefully, until the sauce is bubbly and golden brown on top.
  8. Remove from the oven and sprinkle with fresh parsley or chives. Serve immediately while warm and melty.

Notes

Warm the milk before adding to the roux and whisk continuously to avoid lumps. Keep a close eye when broiling to prevent burning the cheese. Toasting the bread first prevents sogginess. Leftover turkey or chicken can be used. For gluten-free, substitute flour and bread accordingly. Adding a dash of cayenne or smoked paprika can add a spicy kick.

Nutrition

Keywords: Hot Brown, open-face sandwich, turkey melt, Mornay sauce, comfort food, easy dinner, cheesy sauce, bacon, Louisville recipe

Find it online: https://lucastable.com/savory-hot-brown-open-face-turkey-melt-with-easy-mornay-sauce-recipe/