I know I just blogged about what I made for our #worldwidewednesday meal the other day. I HAVE to share with you the sandwich that Abbi made. It was sublime!!! When she told me where we were going and what she was making my thoughts went immediately to fried chicken. And to be honest it never left so much so that when she was over here prepping for dinner I kept waiting for the fryerlator to come out?

Me: do you need me to get the frylerator out?
Ab: No Why?
Me: Don’t you need to fry the chicken?
Ab: There isn’t any chicken!?!
Me: I thought you were making Hot Brown Sandwiches?
Ab: You’re thinking Nashville Hot Chicken – Nashville is in Tenneesee Mom!
Me: You are absoluelty correct so I have NO idea what you are making.

I was a little relieved actually, We like a little heat but we are not big on spicy hot things. Anyway I was pleasantly surprised and the sandwich was awesome!!! We were super happy to enjoy the leftovers the next day. I think It was even better!!!

I can’t tell you for certain that it is super easy because I didn’t make it, but when I assembled my sandwich for lunch the next day, it was a breeze to make and I am looking forward to making these again. I hope you forgive the lack of pictures but you should check this out, I don’t think you will be disappointed.

Kentucky Hot Brown Sandwich

A delicious open-faced sandwich you must try. Roasted turkey, crispy bacon, fresh tomatoes on top of thick white toasted bread and then smothered in a rich, cheesy mornay sauce. It's fabulous to eat so grab your fork and knife and enjoy!

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Course dinner, lunch

Cuisine American

Servings 4 servings

Ingredients

  

Mornay sauce

• 2 cups whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup shredded gruyere cheese or use extra sharp cheddar
• ½ cup freshly grated Parmigiano-Reggiano cheese or use Pecorino-Romano cheese
• pinch freshly grated nutmeg
• few dashes hot sauce
• Kosher salt and black pepper to taste

Sandwiches

• 4 slices thick white bread Texas Toast
• 1 pound roasted turkey thickly sliced - ask at the deli
• 2 roma tomatoes sliced
• ¾ cup gruyere cheese grated
• ¼ cup freshly grated Parmigiano-Reggiano cheese
• 8 slices thick cut bacon cooked till crispy
• fresh parsley leaves chopped for finishing

Instructions

 

• Heat milk in the microwave for 90 seconds. In a large pan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute.
• Gradually add the warmed milk and cook until the sauce starts to simmer and thicken, Whisking constantly for about 3-5 minutes. Remove from the heat and add the grated cheese, whisking until it melts. Season with nutmeg, salt, pepper and hot sauce to taste.
• Set oven to broil, arrange the tomato slices on a baking sheet and drizzle with a little oil, sprinle with salt and pepper. Broil for 2-3 minutes per side until slightly charred. Do the same to the bread. Butter both sides of the bread, place on foil lined baking sheet. toast under the broiler for 1-2 minutes per side.
• Top each slice of the toasted bread with turkey, then tomato, then the sauce, sprinkle with additional cheese and place under the broiler for 2-3 minutes. Transfer to plates and top with bacon, parsley or chives.

Keyword crispy bacon, Kentucky Hot Brown, mornay sauce, Open Faced Sandwich, roasted tomatoes, roasted turkey

Recipe adapted from houseofnasheats