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Comforting Hot Brown Sandwich Recipe with Crispy Bacon

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A warm and satisfying open-face turkey sandwich topped with crispy bacon and a rich, cheesy mornay sauce. Perfect for cozy dinners and quick weeknight meals.

Ingredients

  • Thick-sliced white bread (Texas toast or sourdough)
  • Cooked turkey breast slices (about 6 oz or 170g per sandwich)
  • Crispy bacon strips (4 per sandwich, cooked until golden and crunchy)
  • Unsalted butter (3 tablespoons)
  • All-purpose flour (3 tablespoons)
  • Whole milk (2 cups or 475 ml, heated; dairy-free milk optional)
  • Sharp cheddar cheese, shredded (1 cup or 100g)
  • Grated Parmesan cheese (¼ cup or 25g)
  • Ground black pepper (to taste)
  • Salt (a pinch)
  • Worcestershire sauce (1 teaspoon)
  • Optional garnishes: chopped fresh parsley, tomato slices

Instructions

  1. Cook the bacon: Place 4 strips of bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp (about 8-10 minutes). Transfer to a paper towel-lined plate to drain excess grease. Set aside.
  2. Prepare the bread: Lightly butter one side of each bread slice. Toast the bread in the bacon skillet, buttered side down, until golden and slightly crispy (about 2 minutes). Remove and set on a baking sheet, buttered side up.
  3. Make the mornay sauce: In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook, whisking constantly, for 2 minutes to form a roux.
  4. Gradually whisk in 2 cups heated whole milk, making sure no lumps form. Cook, whisking often, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
  5. Remove the sauce from heat and stir in 1 cup shredded sharp cheddar and ¼ cup grated Parmesan until melted and smooth. Add 1 teaspoon Worcestershire sauce, a pinch of salt, and pepper to taste.
  6. Assemble the sandwich: On each toasted bread slice, layer turkey slices (about 6 oz or 170g), then drizzle or spoon generous amounts of the cheese sauce over the top. Arrange 4 crispy bacon strips on each sandwich. Optionally, add fresh tomato slices before the sauce.
  7. Broil to finish: Place the assembled sandwiches under a preheated broiler (about 500°F / 260°C) for 3-5 minutes, or until the sauce bubbles and turns golden brown. Watch carefully to avoid burning.
  8. Garnish and serve: Remove from oven, sprinkle with chopped fresh parsley, and serve immediately while warm and melty.

Notes

Whisk constantly when making the roux and sauce to prevent lumps. Use warmed milk to avoid sauce seizing. Toast bread in bacon grease for added flavor and to prevent sogginess. Watch the broiler carefully to avoid burning. Sauce thickens quickly; whisk in warm milk if needed to loosen. Bacon grease can be used to toast bread for extra flavor.

Nutrition

Keywords: Hot Brown, open-face sandwich, turkey sandwich, crispy bacon, mornay sauce, comfort food, quick dinner

Find it online: https://coracooks.com/comforting-hot-brown-sandwich-recipe-with-crispy-bacon-step-by-step/