- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, at room temperature or warmed
- 2 cups shredded sharp Cheddar cheese
- 1/2 teaspoon Worcestershire sauce
- 4 slices toasted bread (sourdough works well)
- 8 slices cooked turkey breast, placed on paper towel to dry, if needed
- 4 slices baked ham, placed on paper towel to dry if, needed
- 8 slices fresh, ripe tomato, slices placed on paper towel to soak up excess moisture
- 8 slices crispy cooked bacon
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil or parchment paper (a quarter-sheet pan works well).
- In a medium saucepan, melt the butter over low heat. Whisk in flour and cook, whisking, for 3 minutes.
- Whisk in milk, raise the heat to medium, and continue cooking, stirring, until very thick.
- Stir in cheese and continue cooking, stirring, until the cheese melts.
- Stir in Worcestershire sauce and season to taste with salt and pepper.
- Set aside and keep warm.
- Place toast slices in one layer on prepared baking sheet.
- Put 2 slices of turkey and 1 of ham on each piece of toast (fold slices in half if large).
- Place 2 slices of tomato on top of each sandwich, overlapping if needed.
- Spoon cheese sauce over top of all.
- Top with 2 slices of bacon on top of each sandwich, making an “X” shape.
- Bake until sauce bubbles, around 8 to 10 minutes. Serve immediately.
Variation on baking pan: these sandwiches can also be prepared in a rimmed baking dish or in individual gratin dishes.
Tip on fixing runny cheese sauce: Hot Brown cheese sauce needs to be fairly thick, in our opinion. If yours is runny, here’s how to fix it – in a small bowl, whisk together 1 tablespoon flour with 1 tablespoon of the sauce. It will form a paste. Slowly whisk in 1 tablespoon water, just until smooth (no lumps). Add another tablespoon of water if needed. Slowly whisk flour mixture into sauce and cook, over medium-low heat, until thickened.
- Category: sandwiches, lunch, dinner, main dish
- Method: Bake
- Cuisine: Southern
Keywords: hot sandwich, turkey, Mornay sauce