Lunch Portion Hot Brown Recipe

Toast bread

Preheat broiler to high (or oven to 450°F / 230°C if not using broiler). Butter both sides of each bread slice with 2 tablespoons unsalted butter. Arrange slices on a rimmed baking sheet and broil or toast until golden and just crisp, about 1–2 minutes per side under a broiler (watch carefully to prevent burning) or 6–8 minutes in a 450°F oven, turning once.

Assemble base

Place the toasted bread on the baking sheet. Divide the roasted turkey evenly, piling about 3 ounces (roughly 3 slices or a heaping 1/3 cup shredded) of turkey onto each slice of toast. Season turkey lightly with a pinch of salt and freshly ground black pepper. Top turkey on each slice with two tomato slices (or a single folded slice) so tomatoes rest on top of turkey.

Add bacon

Lay two slices of cooked bacon across each open-faced sandwich (you can crumble if preferred). Reserve remaining bacon or use additional as desired.

Make roux

In a medium saucepan set over medium heat, melt 3 tablespoons unsalted butter. Once melted and bubbling, add 3 tablespoons flour and whisk continuously for 1–2 minutes to cook the raw flour taste without letting it brown.

Add milk

Gradually pour in 2 cups whole milk while whisking constantly to avoid lumps. Bring mixture to a gentle simmer and cook, whisking often, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.

Season and finish

Lower heat to low. Whisk in 1 tablespoon heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon ground nutmeg. Stir to combine. Remove from heat and whisk in 1 cup grated Gruyère and 1 tablespoon grated Parmesan until smooth and melted. Taste and adjust seasoning.

Sauce consistency

If the sauce is too thick to pour, thin with 1–2 tablespoons milk. It should be pourable but coat the back of a spoon.

Assemble and broil

Preheat broiler to high if not already. Spoon or ladle the warm Mornay sauce generously over each assembled sandwich so the turkey, tomato and bacon are well coated. Sprinkle an extra small handful of grated Gruyère or Parmesan over the top if desired. Place the baking sheet under the broiler 4–6 inches from the heat and broil until the sauce is bubbly and the top is lightly browned, about 2–4 minutes (watch closely to avoid burning).

Finish and serve

Remove from oven. Sprinkle chopped fresh parsley over the sandwiches for color and serve immediately with optional hot sauce at the table. Serves 4 as a hearty lunch portion.