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Creamy Kentucky Hot Brown Recipe Easy Open Face Turkey Sandwich

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A creamy, comforting open face turkey sandwich inspired by the Kentucky Hot Brown, featuring a rich Mornay sauce, crispy bacon, and fresh tomato on toasted bread. Perfect for a quick, satisfying meal using leftover turkey.

Ingredients

  • Thick-sliced white bread or Texas toast
  • Cooked turkey breast, sliced or shredded
  • Cooked bacon strips, crisped and chopped
  • Tomato slices, fresh and ripe
  • Unsalted butter, 3 tablespoons
  • All-purpose flour, 3 tablespoons
  • Whole milk, 2 cups (warmed)
  • Sharp white cheddar cheese, shredded, 1 cup
  • Grated Parmesan cheese, ½ cup
  • Dijon mustard, 1 teaspoon
  • Freshly grated nutmeg, a pinch
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your oven’s broiler and set the oven rack about 6 inches from the heat source.
  2. Toast the thick slices of bread lightly so they hold up under the sauce but don’t get too hard. Place the toasted bread on a baking sheet or oven-safe skillet.
  3. Layer a generous portion of sliced or shredded cooked turkey evenly over each bread slice.
  4. Place fresh tomato slices on top of the turkey, then sprinkle the chopped crispy bacon.
  5. Make the Mornay sauce: Melt 3 tablespoons of butter in a medium saucepan over medium heat.
  6. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly until the mixture turns pale golden.
  7. Slowly whisk in 2 cups of warmed whole milk, ensuring no lumps form.
  8. Bring the mixture to a gentle simmer, whisking often, until it thickens (about 5-7 minutes). It should coat the back of a spoon.
  9. Remove from heat, then stir in 1 cup shredded sharp white cheddar and ½ cup grated Parmesan until melted and smooth.
  10. Whisk in 1 teaspoon Dijon mustard and a pinch of freshly grated nutmeg.
  11. Season with salt and freshly ground black pepper to taste.
  12. Spoon the creamy Mornay sauce generously over the open-faced sandwiches, covering the toppings completely.
  13. Place the baking sheet under the broiler for 3-5 minutes until the sauce is bubbly and golden brown, watching carefully to avoid burning.
  14. Remove from the oven and let sit for 1-2 minutes before serving.

Notes

Use Texas toast for a sturdy base that crisps nicely but stays soft inside. Warm the milk before adding to the roux to prevent lumps. Watch the broiler carefully as the sauce can burn quickly. For gluten-free, substitute flour with gluten-free blend or cornstarch (use half amount for cornstarch). For dairy-free, use dairy-free butter, milk alternatives, and cheese substitutes. Adding fresh tomato slices prevents soggy bread. Reheat leftovers gently in the oven to maintain texture.

Nutrition

Keywords: Kentucky Hot Brown, open face turkey sandwich, creamy Mornay sauce, leftover turkey recipe, comfort food, Southern cuisine

Find it online: https://emmaoven.com/creamy-kentucky-hot-brown-recipe-easy-open-face-turkey-sandwich-guide/