Hot Brown Sandwich
Ingredients
- 4 slices Texas toast or other thickly sliced white bread
- 8 ounces thinly sliced roasted turkey breast (I used Boar's Head Salsalito)
- 1 large tomato (thickly sliced)
- 4 slices cooked bacon
- Mornay Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 4 ounces shredded white cheddar cheese
- salt and black pepper to taste
- dash nutmeg
Instructions
- Cook bacon and set aside.
- While bacon is cooking, heat the butter in a saucepan and whisk in the flour to make a roux; cook about a minute, then stir in the milk, salt, pepper and nutmeg, whisking and cooking until it thickens (usually about one minute after it comes to a boil).
- Remove pan from heat and add shredded cheese while stirring, allowing it to melt. I do NOT add cheese while the pan is on the heat (and here is some science of cooking) as the heat breaks down the cheese and causes it to string and separate out the oils. If you've ever made cheese soup and seen it happen, now you know why. If the cheese doesn't melt with it off the heat, add the pan to warm it a little but whatever you do, do NOT let it boil.
- On a baking pan place two slices of the Texas toast down, and cut the other two pieces in half diagonally and put the cut corners on the ends of the bread slices to make it wider with pointed ends.
- Pile the turkey on, top with slices of tomato, then cover with Mornay sauce.
- Broil the open-faced sandwiches until lightly browned, then remove from oven/broiler and top with bacon, criss-crossed (Doesn't really matter about the "X" does it? But that's how it's done. )
Notes
From the kitchen of palatablepastime.com
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