Open-Faced Hot Brown Sandwich with Mornay Sauce

introduction

This Open-Faced Hot Brown Sandwich with Mornay Sauce is warm, simple, and rich. It uses roasted turkey, bacon, tomato, and a creamy cheese sauce. The mix of turkey, tomato, and bacon gives this dish a hearty, comfort-food feel similar to other easy bacon treats like brown sugar bacon little smokies.

why make this recipe

• It is quick to put together and feels special.
• The Mornay sauce is smooth and cheesy.
• You can use leftover turkey or roast meat.
• It makes a filling lunch or light dinner.

how to make Open-Faced Hot Brown Sandwich with Mornay Sauce

1. Make the Mornay sauce first so it is ready to spoon over the sandwiches.
2. Lightly toast the bread so it holds the sauce.
3. Layer turkey, tomato, and bacon on each slice of toast.
4. Spoon the hot Mornay sauce over each open sandwich.
5. Broil briefly until the top is golden and bubbly.
6. Serve right away while hot.

Ingredients :

• 1 pound roasted turkey breast (thickly sliced)
• 4 slices thick Texas toast (or white bread, crusts trimmed)
• 8 slices cooked bacon
• 2 medium tomatoes (sliced)
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 1/4 cups freshly shredded Gruyère cheese (or Swiss cheese)
• Salt and white pepper to taste
• Pinch of ground nutmeg
• Small splash of dry sherry or white wine

Directions :

1. Make the Mornay Sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook to form a roux.
2. Slowly whisk in milk and cream until smooth. Cook, stirring, until sauce thickens.
3. Remove from heat. Stir in Gruyère and Parmesan until melted. Season with salt, white pepper, nutmeg, and a small splash of sherry.
4. Preheat the broiler. Toast the bread lightly so it holds the toppings.
5. On each toast slice, lay roasted turkey, then tomato slices, then bacon. Spoon generous amounts of Mornay sauce over the top.
6. Broil 2–4 minutes until the sauce and cheese are golden and bubbly. Watch closely so it does not burn.
7. Serve hot. Garnish with extra Parmesan and parsley if you like. Serve with a green salad or steamed vegetables.

how to serve Open-Faced Hot Brown Sandwich with Mornay Sauce

Serve each open sandwich hot from the broiler. Add a simple green salad or steamed vegetables on the side. A lemon wedge or light vinaigrette on the salad helps cut the richness.

how to store Open-Faced Hot Brown Sandwich with Mornay Sauce

• Store leftover sauce in an airtight container in the fridge for up to 3 days.
• Store leftover turkey separately from bread and tomatoes. Reheat turkey and sauce gently on the stove.
• Do not store assembled sandwiches with sauce on the bread; the bread will get soggy.

tips to make Open-Faced Hot Brown Sandwich with Mornay Sauce

• Use warm sauce over cold turkey so the sandwich heats evenly.
• Grate your own Gruyère for best melting and flavor.
• Watch the broiler closely—only a few minutes are needed to brown the top.
• Trim crusts if you want a neater, classic look.

variation (if any)

• Use Swiss cheese if you do not have Gruyère.
• Add a thin slice of ham under the turkey for extra flavor.
• Swap the Texas toast for sourdough or whole wheat for a different texture.
• Add a little Dijon mustard to the sauce for a mild tang.

FAQs

Q: Can I make the Mornay sauce ahead?
A: Yes. Keep it in the fridge up to 3 days. Reheat gently and whisk before using.

Q: Can I use leftover turkey?
A: Yes. Leftover roasted turkey works well and saves time.

Q: Can I bake instead of broil?
A: Yes. Bake at 400°F (200°C) until the top is golden, about 6–10 minutes, but broiler gives a faster, browned top.

Q: Is there a non-dairy option?
A: You can try a plant-based milk and vegan butter and cheese, but texture and flavor will change.

Q: How do I prevent the bread from getting soggy?
A: Toast the bread well and spoon sauce just before broiling. Serve quickly.

Open-Faced Hot Brown Sandwich with Mornay Sauce

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: American
• Diet: None

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Description

A warm and rich open-faced sandwich topped with roasted turkey, crispy bacon, fresh tomatoes, and a creamy Mornay cheese sauce.

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Ingredients

Scale 1x2x3x

• 1 pound roasted turkey breast (thickly sliced)
• 4 slices thick Texas toast (or white bread, crusts trimmed)
• 8 slices cooked bacon
• 2 medium tomatoes (sliced)
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish (optional)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 1/4 cups freshly shredded Gruyère cheese (or Swiss cheese)
• Salt and white pepper to taste
• Pinch of ground nutmeg
• Small splash of dry sherry or white wine

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Instructions

1. Make the Mornay Sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook to form a roux.
2. Slowly whisk in milk and cream until smooth. Cook, stirring, until sauce thickens.
3. Remove from heat. Stir in Gruyère and Parmesan until melted. Season with salt, white pepper, nutmeg, and a small splash of sherry.
4. Preheat the broiler. Toast the bread lightly so it holds the toppings.
5. On each toast slice, lay roasted turkey, then tomato slices, then bacon. Spoon generous amounts of Mornay sauce over the top.
6. Broil 2–4 minutes until the sauce and cheese are golden and bubbly. Watch closely so it does not burn.
7. Serve hot. Garnish with extra Parmesan and parsley if you like. Serve with a green salad or steamed vegetables.

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Notes

Use warm sauce over cold turkey for even heating. Grate your own Gruyère for best melting and flavor. Trim crusts if you prefer a neater look.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 600
• Sugar: 4g
• Sodium: 800mg
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 38g
• Cholesterol: 120mg