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How to Make Kentucky Hot Brown Sandwiches
Step 1: Make the Mornay Sauce
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to make a roux, cooking for about 2 minutes until it turns slightly golden.
- Slowly whisk in the milk and cream, stirring constantly to avoid lumps. Bring the mixture to a simmer.
- Reduce the heat to low, and whisk in the Gruyère and Parmesan cheeses until melted and smooth. Season the sauce with salt and pepper to taste. Keep warm on low heat while you prepare the sandwiches.
Step 2: Assemble the Sandwiches
- Preheat your broiler. Line a baking sheet with parchment paper.
- Lightly toast the slices of bread under the broiler for about 1 minute per side or until just golden brown.
- Place the toasted bread slices on the prepared baking sheet. Layer 2 slices of turkey breast on each piece of bread.
- Pour a generous amount of the Mornay sauce over each sandwich, covering the turkey completely.
- Top with tomato slices and cooked bacon strips (2 per sandwich).
Step 3: Broil the Sandwiches
- Place the sandwiches under the broiler and broil until the cheese sauce is bubbling and the tops of the sandwiches are golden brown, about 3-5 minutes. Keep an eye on them to prevent burning.
Step 4: Garnish and Serve
- Remove the sandwiches from the broiler and transfer them to plates.
- Garnish with fresh parsley and a sprinkle of extra Parmesan, if desired. Serve hot.
Kitchen Equipment Needed
- Medium saucepan
- Whisk
- Baking sheet
- Parchment paper
- Spatula
Storage and Reheating Tips
Kentucky Hot Brown Sandwiches are best enjoyed fresh, right out of the broiler when the sauce is hot and bubbly. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the sandwiches in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. Avoid using the microwave, as the sauce may separate, and the bread can become soggy.
Tips for the Perfect Kentucky Hot Brown Sandwich
- Choose quality turkey: Use thick slices of roasted turkey breast for the best texture and flavor. Leftover Thanksgiving turkey works wonderfully in this recipe.
- Toast the bread: Lightly toasting the bread before adding the toppings prevents it from getting soggy under the Mornay sauce.
- Watch the broiler closely: The sandwiches will broil quickly, so keep an eye on them to avoid over-browning or burning the cheese.
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