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Crispy Kentucky Hot Brown Recipe Easy Open-Face Turkey Sandwich to Make

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A quick and easy open-face turkey sandwich featuring crispy bread, savory turkey, smoky bacon, and a creamy Mornay cheese sauce, perfect for casual gatherings or a comforting meal.

Ingredients

Scale
  • Thick-cut white bread slices (Texas toast style works best)
  • Cooked turkey breast, sliced or shredded (leftovers from roast turkey or deli turkey works)
  • 4 tablespoons (60g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) warm whole milk (can substitute with 2% milk)
  • 1 cup (100g) grated Swiss cheese (Emmental or Gruyère recommended)
  • Freshly ground black pepper
  • Pinch of cayenne pepper or hot sauce (optional)
  • Thick-cut bacon strips, cooked until crispy
  • Tomato slices (preferably ripe and firm)
  • Chopped parsley or chives (for garnish)

Instructions

  1. Preheat your oven broiler. Cook bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to drain. Slice bread into thick slices (about 1 inch), turkey into thin slices, and tomatoes into rounds.
  2. In a medium saucepan, melt 4 tablespoons (60g) of unsalted butter over medium heat. Once melted and bubbling, whisk in 1/4 cup (30g) all-purpose flour and cook for about 1-2 minutes to form a roux, stirring constantly to avoid browning.
  3. Gradually whisk in 2 cups (480ml) of warm whole milk, a little at a time, to prevent lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  4. Remove from heat and stir in 1 cup (100g) grated Swiss cheese until melted. Season with freshly ground black pepper and a pinch of cayenne or hot sauce if using. The sauce should be smooth, creamy, and slightly thick but pourable.
  5. Place bread slices on a baking sheet. Spread a generous layer of turkey evenly over each slice. Top turkey with tomato slices and then cover with the warm Mornay sauce, making sure to coat everything well.
  6. Sprinkle crumbled crispy bacon on top of the sauce.
  7. Place the baking sheet about 4-6 inches from the broiler element and broil for 3-5 minutes. Watch closely—the cheese sauce should bubble, turn golden, and develop crispy edges without burning.
  8. Remove from oven, sprinkle with chopped parsley or chives for a fresh pop of color and flavor. Serve immediately while warm.

Notes

Warm the milk before adding to the roux to prevent lumps in the sauce. Use thick-cut bread like Texas toast to avoid sogginess. Cook bacon until just crisp but not burnt. Watch the broiler closely to avoid burning the cheese sauce. Garnish with fresh herbs for brightness. For gluten-free or dairy-free versions, substitute bread, flour, milk, and cheese accordingly.

Nutrition

Keywords: Kentucky Hot Brown, open-face sandwich, turkey sandwich, crispy bread, Mornay sauce, bacon, Swiss cheese, easy recipe, comfort food

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