These Kentucky Hot Brown sandwiches are a delicious way to use up leftover turkey. Topped with slices of tomato and bacon and smothered in a creamy Mornay sauce.
Scale
Ingredients
- 1 pound leftover turkey, sliced or shredded
- 4 slices of thick-sliced white or sourdough bread, toasted
- 8 slices of tomato
- 8 strips of bacon, cooked until crisp
- 1/4 cup fresh, chopped parsley
For The Mornay Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups whole milk
- 2 cups shredded white cheddar cheese
- 1/4 cup grated parmesan cheese
- Pinch of nutmeg (optional)
- Kosher salt and fresh black pepper to taste
Instructions
- Make the sauce by melting the butter in a saucepan over medium heat. Whisk in the flour and let cook for 1 minute, then slowly pour in the milk while whisking to prevent any lumps from forming. Bring the sauce to a simmer and let cook for 2-3 minutes to thicken. Whisk in the cheddar cheese in batches to prevent the cheese from clumping together. Add the parmesan cheese and whisk to combine. Season the sauce with the nutmeg (if using) and salt and pepper to taste. Remove from the heat and cover to keep warm.
- Preheat the broiler.
- Place the toasted bread onto a baking sheet lined with aluminum foil or in a large baking dish. Divide the turkey between the slices of bread. Top each sandwich with 2 slices of tomato and 2 slices of bacon.
- Pour the sauce over the tops of each sandwich and then top with the chopped parsley. Place the sandwiches under the broiler for 5 minutes, watching closely so they don’t burn.
- Serve immediately.
Recipe Notes
You can swap out the shredded chicken for turkey in this recipe. If you don’t have leftovers, grab a rotisserie chicken or turkey from the store, or even thick slices from the deli counter.
- Category: Dinner
- Method: Oven / Stove Top
- Cuisine: American
