Hot Brown Turkey Sandwich


One of my favorite ways of using up turkey (or roast chicken for that matter) is with a Kentucky hot brown turkey sandwich. This classic sandwich, made popular by chef Fred Schmidt at the Louisville Brown Hotel, is a 1920s classic. It’s an open-faced turkey sandwich, topped with Mornay sauce, bacon, tomato and fresh parsley, and then broiled to perfection. It’s one of the best leftover turkey recipes you’ll find, and makes great use of leftover turkey breast.

Hot Brown Turkey Sandwich

Serving Size: 2

Hot Brown Turkey Sandwich

Ingredients

  • 4 slices cooked bacon
  • 1 tablespoon parsley, chopped
  • 1/2 cup romano cheese, grated (plus more for garnish)
  • 2 ounces butter
  • 2 ounces flour
  • 2 cups heavy cream
  • Leftover turkey or roast chicken
  • 1 tomato, sliced
  • 2 slices sourdough bread

Instructions

  1. Make a mornay sauce by cooking the butter and flour in a saucepot for 2-3 minutes, or until you notice a nutty aroma.
  2. Slowly add heavy cream, whisking constantly to avoid lumps. When it bubbles, whisk in the cheese. Add white pepper and salt to taste.
  3. Remove from heat and set aside.
  4. Layer bread slices with desired amount of leftover turkey and tomato slices. Toast 4 minutes in a toaster oven.
  5. Top with the mornay sauce and some extra grated cheese. Broil open-faced sandwiches until browned in toaster oven or broiler.
  6. Top each sandwich with 2 slices of bacon and minced parsley. Enjoy!
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