Kentucky Hot Brown Sandwich

Smothered in a delicate mornay sauce, the Kentucky hot brown sandwich is an open-face sandwich made with slices of toast stacked with roasted turkey, a tomato slice, and pieces of crispy bacon.

Servings: sandwiches

Prep Time 20

Cook Time 15

Total Time 35

Ingredients

Instructions

Cook Bacon and Roast Tomatoes

Preheat oven to 400℉ and line a baking sheet with aluminum foil for easy cleanup. I used two separate sheets, one for the bacon and one for the tomatoes (so that the tomatoes stay out of the bacon grease and don't become greasy).
Place the strips of bacon and the sliced tomatoes (you can drizzle the tomatoes with olive oil if desired) on the baking sheet. Then, place them in the oven to cook, with the tomatoes closest to the oven door. Cook for 20 minutes, or until the fat has rendered, the bacon is browned, and the tomatoes are roasted.
Remove the pan from the oven, drain the bacon on a plate covered with paper towels, and set it aside.

Prepare Mornay Sauce

In a saucepan, over medium heat, melt 2 tablespoons of butter. Add one tablespoon of flour to cook (for approximately 1 minute )while stirring.
Gradually whisk in the milk (one-quarter cup at a time). Allow the milk to fully incorporate with the butter and flour mixture before adding more. Continue with the remaining milk. Cook until the sauce starts to simmer and is thickened, whisking almost constantly, about 3-5 minutes.
Remove from the heat and whisk in grated cheddar and Romano cheeses until melted. Season with a dash of nutmeg, salt, pepper (to taste), and a few dashes of hot sauce (if desired- to taste.)

Toast the Bread and Assemble Sandwiches