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Crispy Kentucky Hot Brown Open-Face Turkey Sandwich

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A quick and easy open-face turkey sandwich featuring crispy toasted bread, tender turkey, smoky bacon, and creamy Mornay cheese sauce, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • Thick-cut white bread (preferably sturdy sourdough)
  • Unsalted butter, softened (for toasting and flavor)
  • Sliced roasted turkey breast (about 6 ounces or 170g per sandwich)
  • Crispy bacon strips (2-3 per sandwich, cooked until just crunchy)
  • 2 tablespoons unsalted butter (for cheese sauce)
  • 2 tablespoons all-purpose flour (can substitute gluten-free flour if needed)
  • 1 ½ cups whole milk, warmed (or dairy-free milk for a twist)
  • 1 cup shredded Gruyère cheese (Swiss or sharp white cheddar can work too)
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper or smoked paprika (optional)
  • Chopped fresh parsley or chives (for garnish)
  • Optional: sliced tomatoes or a dash of hot sauce for extra zing

Instructions

  1. Preheat oven to 375°F (190°C). Lightly butter one side of each bread slice. Place butter-side down on a baking sheet or cast iron skillet. Toast in oven for 8-10 minutes until golden and crisp around edges.
  2. While bread toasts, cook bacon strips in a skillet over medium heat until crisp but not burnt, about 5-7 minutes. Drain on paper towels.
  3. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for 1-2 minutes until bubbly but not browned.
  4. Gradually add 1 ½ cups warmed milk, whisking constantly to avoid lumps. Cook until sauce thickens, about 5 minutes.
  5. Remove from heat and stir in 1 cup shredded Gruyère cheese until melted. Season with salt, pepper, and optional cayenne or smoked paprika.
  6. Remove toasted bread from oven. Layer each slice with about 3 ounces (85g) sliced turkey, drizzle generous amount of cheese sauce over, then top with 2 strips of bacon.
  7. Switch oven to broil on high. Place assembled sandwiches back on baking sheet and broil for 3-5 minutes until cheese sauce bubbles and browns and bacon crisps further. Watch carefully to avoid burning.
  8. Remove from oven and sprinkle chopped parsley or chives over top. Serve immediately while hot and crispy.

Notes

Toast the bread thoroughly to prevent sogginess. Warm milk before adding to roux to avoid lumps. Watch broiler closely to prevent burning. Use day-old bread for better crispiness. Sauce thickness can be adjusted with milk. Bacon and sauce can be prepared simultaneously while bread toasts to save time.

Nutrition

Keywords: Kentucky Hot Brown, open-face sandwich, turkey sandwich, crispy bread, Mornay sauce, bacon, comfort food, easy dinner

Find it online: https://zoeplate.com/crispy-kentucky-hot-brown-recipe-easy-open-face-turkey-sandwich-guide/