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Crispy Open-Faced Kentucky Hot Brown Sandwich

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A classic southern open-faced sandwich featuring crispy toast topped with turkey, bacon, and a creamy Mornay cheese sauce, broiled to bubbly perfection. Quick and easy to make, perfect for a hearty lunch or casual dinner.

Ingredients

Scale
  • 4 thick slices white bread (like Texas toast)
  • 6 strips bacon
  • Butter (unsalted, for toasting bread)
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1½ cups shredded sharp white cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • About 4 ounces sliced cooked turkey breast per sandwich
  • Tomato slices (optional)
  • Chopped parsley for garnish

Instructions

  1. Cook the bacon in a skillet over medium heat until crisp, about 6-8 minutes. Drain on paper towels and reserve bacon fat if desired.
  2. Butter both sides of the bread slices. Toast in the skillet over medium heat until golden and crispy, about 2-3 minutes per side. Place toasted bread on a baking sheet.
  3. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  4. Slowly whisk in milk, stirring constantly to avoid lumps. Continue whisking until sauce thickens, about 5-7 minutes.
  5. Remove sauce from heat and stir in cheddar, Parmesan, Worcestershire sauce, salt, and pepper until smooth and creamy.
  6. Assemble sandwiches by layering turkey and bacon strips on each toasted bread slice. Add tomato slices if using.
  7. Pour warm cheese sauce generously over each sandwich, covering toppings.
  8. Broil sandwiches on the baking sheet for 3-5 minutes until sauce bubbles and turns golden brown. Watch carefully to prevent burning.
  9. Garnish with chopped parsley and serve immediately while hot and crispy.

Notes

Use thick-cut bread like Texas toast to prevent sogginess. Watch the broiler closely to avoid burning the cheese sauce. For gluten-free, substitute bread with gluten-free loaf and use cornstarch instead of flour. For dairy-free, use almond milk and dairy-free cheese, but texture will vary. Prepare cheese sauce ahead and reheat gently if desired.

Nutrition

Keywords: Kentucky Hot Brown, open-faced sandwich, turkey sandwich, bacon, cheese sauce, Mornay sauce, crispy sandwich, southern recipe, easy lunch

Find it online: https://rowanrecipes.com/crispy-open-faced-kentucky-hot-brown-sandwich-recipe-easy-and-perfect-for-lunch/