Hot Brown Recipe

White bread: The base of the sandwich, providing a sturdy foundation for the toppings.

Turkey breast: Sliced and cooked, this is the main protein in the dish.

Tomato: Adds a fresh and slightly acidic contrast to the rich sauce.

Parmesan cheese: Used in the Mornay sauce and as a topping, it adds a nutty and salty flavor.

Crispy bacon: Provides a crunchy and savory topping that complements the creamy sauce.

Butter: Forms the base of the Mornay sauce when combined with flour.

All-purpose flour: Thickens the Mornay sauce.

Milk: The liquid component of the Mornay sauce, making it creamy and smooth.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the Mornay sauce.

When making the mornay sauce, ensure you whisk the butter and flour mixture continuously to avoid any lumps. Gradually adding the milk while whisking will help achieve a smooth and creamy consistency.

• white bread - Substitute with whole wheat bread: Whole wheat bread adds more fiber and nutrients, making the dish healthier.

• turkey breast - Substitute with chicken breast: Chicken breast is a readily available and lean protein that can be used in place of turkey.

• tomato - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor that complements the dish well.

• parmesan cheese - Substitute with pecorino romano: Pecorino romano has a similar texture and a slightly saltier taste, which can enhance the flavor profile.

• bacon - Substitute with prosciutto: Prosciutto offers a similar salty and savory taste but is less fatty and can be crisped up nicely.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and can be used to make the roux for the sauce.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the sauce just as well and is gluten-free.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in sauces.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor of the dish.

• Allow the Hot Brown to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the Hot Brown to an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each Hot Brown individually in plastic wrap, then place them in a freezer-safe bag or container. This ensures they stay fresh and prevents freezer burn.
• Label the container with the date to keep track of freshness. The Hot Brown can be frozen for up to 2 months.
• When ready to eat, thaw the Hot Brown in the refrigerator overnight. Reheat in the oven at 350°F (175°C) until hot and bubbly, about 20-25 minutes.
• If the mornay sauce appears too thick after reheating, add a splash of milk or cream to achieve the desired consistency.

• Preheat your oven to 350°F (175°C). Place the leftover Hot Brown in an oven-safe dish, cover it with foil to prevent drying out, and bake for about 15-20 minutes or until heated through.
• For a quicker method, use a microwave. Place the Hot Brown on a microwave-safe plate, cover it with a microwave-safe lid or another plate to retain moisture, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.
• If you prefer a crispier texture, use a toaster oven. Set it to 350°F (175°C), place the Hot Brown on a baking sheet, and heat for about 10-15 minutes until warm and the edges are slightly crispy.
• For stovetop reheating, place the Hot Brown in a skillet over low heat. Cover with a lid and heat for about 5-7 minutes, flipping halfway through to ensure even warming. Add a splash of milk or broth if the sauce seems too thick.

• Oven: Used to bake the assembled Hot Brown sandwiches until the sauce is bubbly and lightly browned.

• Saucepan: Utilized to melt butter, whisk in flour, and cook the Mornay sauce.

• Whisk: Essential for blending the butter and flour together smoothly and for gradually incorporating the milk into the sauce.

• Baking dish: Holds the bread slices, turkey, and tomato slices while they bake in the oven.

• Knife: Needed to slice the turkey breast and tomatoes.

• Cutting board: Provides a safe surface for slicing the turkey and tomatoes.

• Measuring cups: Used to measure out the milk and parmesan cheese accurately.

• Measuring spoons: Necessary for measuring the butter and flour.

• Spatula: Helps in spreading the Mornay sauce evenly over the sandwiches.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Tongs: Handy for placing the crispy bacon on top of the sandwiches.

• Oven mitts: Protects your hands when handling the hot baking dish from the oven.

Pre-cook the turkey: Use pre-cooked turkey breast to save time on preparation.

Use pre-made sauce: Substitute the Mornay sauce with a store-bought version to cut down on cooking time.

Toast the bread: Toast the bread slices in a toaster instead of the oven to speed up the process.

Pre-cooked bacon: Opt for pre-cooked bacon to avoid the extra step of frying it yourself.

Assemble ahead: Assemble the sandwiches the night before and store them in the fridge, then just bake when ready.