| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings, if you’re hungry, or up to 8 servings |
Ingredients
- 2 tablespoons unsalted butter
- 3 tablespoons finely diced sweet onion
- 2 teaspoons unbleached all-purpose flour
- 2 1/2 cups low-sodium chicken stock
- 2 1/2 cups whole milk
- 3/4 cup grated sharp Cheddar
- 1/3 cup grated Parmesan
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 teaspoon minced fresh garlic
- 8 slices thick-cut sourdough bread
- Flake sea salt
- 12 ounces thinly sliced roasted turkey breast
- 16 slices applewood smoked bacon, crisped
- 1 large red heirloom tomato, sliced
- 1/2 cup shredded Parmesan
- 2 scallions, finely sliced on a bias
Instructions
- Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat.
- For the Mornay sauce: In a medium skillet over medium-low heat, add the butter and sweat the onions until softened, 3 to 5 minutes. Add the flour and toast for an additional minute without adding color. Bring the skillet to medium-high heat. Add the chicken stock and bring to a boil. Stir to incorporate and simmer for 3 minutes. Add the milk and reduce the heat to medium-low. Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes. Add the nutmeg to taste. Reduce the heat to low. Stir in the Cheddar and Parmesan. Remove from the heat and keep warm. Season with salt and pepper.
- For the sandwich: Melt the butter and mix with the garlic. Brush one side of the slices of the sourdough with the garlic butter. Griddle the toast on both sides until golden brown and toasted. Remove from the heat. Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt.
- Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon. Shingle the tomato slices over the bacon and turkey. Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan. Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired). Remove and garnish with the scallions. Serve open face, 2 per serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1767 |
| Total Fat | 88 g |
| Saturated Fat | 37 g |
| Carbohydrates | 165 g |
| Dietary Fiber | 8 g |
| Sugar | 26 g |
| Protein | 80 g |
| Cholesterol | 206 mg |
| Sodium | 3803 mg |
Reviews
Another typo in another recipe!! Flour should be 2 tablespoons! Also, for those that said theirs curdled, I would bet that they used low fat milk. For any white sauce you have to use whole milk or if using half and half, not the low fat kind. It’s the fat that keeps the sauce from curdling.
The recipe has a typo. The typical for béchamel is a 1-1-1 ratio (1 tbs butter, 1tbs flour, 1 cup liquid; thus that ratio would be 2 tbs butter, 2 tbs flour and 2 cups liquid). I reviewed the video again. Guy did not measure anything–looked like he cut off about 2 tbs of butter (maybe slightly more), grabbed a small handful flour (probably about 2 tbs), then pour chicken broth out of a box. Hard to tell how much but more like a cup or so than 2 1/2 cups. Also pour out of a milk container–look liked about a cup. Thus I believe that the recipe should have a maximum of 2 cups of liquid based on the above.
Great flavor but sauce is a HOT MESS!!!! I added slurry after slurry, doubled the cheese and NADDA! Will make again but with a different recipe for the Mornay sauce. I did buy a loaf of high quality sourdough bread at a local bakery and it made all the difference in the world! Could not imagine this on a normal store bought sourdough. Left over bread was used in a panzanella salad the next day! (thanks Bobby)
It was very flavorful, only the thin sauce kept it from 5, however I did simmer it down a bit and when it cooled it thickened considerably. I suspect a bit more cheese is all it needs.
It was really good, but yes the sauce was too thin. I added a ton more cheese to thicken it up. It kind of soaked into the sourdough which tasted great.
Much better than the Brown Hotel Hot Brown but agree that the mornay sauce was way too thin. I mixed some flour with water and whisked it into the boiling sauce to thicken. And the sauce curdled too.
ah, ok…. I should have read the reviews first; I thought I did something wrong. My sauce was too watery and it also curdled.
I loved it! Instead of garnishing with green onions, I tossed them in the leftover garlic butter used for the bread and topped the tomatoes with them before pouring on the Mornay. I have to agree with some of the other reviews here that the recipe for the Mornay seemed a little too thin. I just added more cheese and some ground mustard and it turned out fine.
The Mornay sauce recipe was way wrong. Thanks to previous reviewers I used Emeril’s recipe
which uses only 2 cups of warmed milk and NO chicken stock and this turned out great.
which uses only 2 cups of warmed milk and NO chicken stock and this turned out great.
Terrible recipe. Sauce stayed too thin, never thickened, consistency of water. Even added additional flour and corn starch to try to get it to thicken, with no luck.