Hot Browns
An open faced sandwich made with turkey breast and a white cheddar Mornay sauce that's broiled until browned and bubbly then topped with crispy bacon and sliced tomato.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 8 thick slices bacon
- salt & pepper
- 4 turkey breast cutlets (about 2 pounds)
- 4 TBSP unsalted butter
- 4 TBSP all-purpose flour
- 2 cups whole milk
- 4 ounces white cheddar cheese, shredded
- 4 large slices of sourdough bread
- 1 Roma tomato, thinly sliced
Directions
- Heat a large skillet over medium-high heat. When the pan is hot add the bacon and cook, turning often, about 5 minutes or until cooked through and crispy. Transfer the cooked bacon to a paper towel lined plate and set aside, keeping any fat from the bacon in the skillet.
- (If using cooked turkey skip this step) Reduce the heat to medium, add the turkey cutlets to the pan and season with salt & pepper. Cook, flipping occasionally, until cooked through, about 12 minutes. Transfer the cooked turkey to a plate and set aside.
- Preheat the broiler on your oven.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook while stirring until thoroughly combined, about 1 minute. Slowly whisk in the milk and bring to a boil then reduce heat to medium-low and continue to cook while stirring until sauce becomes thickened, about 5 minutes. Take off the heat and stir in the cheese until melted through. Season sauce with salt & pepper to taste and set aside.
- Lay the bread slices on a rimmed broiler-proof baking pan and place in the preheated broiler. Broil just until bread is crispy on top, about 1 minute, then take out of the broiler.
- Lay each turkey cutlet over a slice of the bread then pour the cheese sauce evenly over top. Place in the broiler and cook until cheese is bubbly and browned in spots, 4 to 5 minutes.
- Lay 2 pieces of bacon in a cross shape on top of each turkey cutlet then top with sliced tomato.
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