Hot Brown Recipe
A Louisville classic! Mornay sauce, roasted turkey, smoked bacon, focaccia bread, tomato.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mornay Sauce
Main Ingredients
Method
Mornay Sauce Preparation
Make the Roux
In a medium saucepan over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2 minutes, stirring frequently until the mixture is bubbly and golden.
Add Milk
Gradually pour in the whole milk while continuously whisking to prevent lumps. Continue to cook until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Add Cheese and Seasonings
Remove the saucepan from heat and stir in the shredded Gruyère cheese until melted and smooth. Add salt, black pepper, and ground nutmeg. Mix well until fully incorporated.
Assembly and Cooking
Prepare the Bread
Preheat your oven to 375°F (190°C). Place the slices of focaccia bread on a baking sheet.
Layer Ingredients
On each slice of focaccia, layer the roasted turkey, followed by the smoked bacon, and top with sliced tomato.
Add Mornay Sauce
Generously pour the Mornay sauce over the layered ingredients on each slice of focaccia.
Bake
Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the sauce is bubbly and golden brown.
Garnish and Serve
Remove from the oven, sprinkle with chopped parsley, and serve hot.