Hot Brown Recipe

Turkey breast: Cooked slices of turkey breast, providing the main protein for the dish.

Bacon: Crispy cooked bacon slices, adding a savory crunch.

Toasted bread: Slices of bread that have been toasted to provide a sturdy base.

Mornay sauce: A creamy cheese sauce made from butter, flour, milk, and parmesan cheese.

Parmesan cheese: Grated cheese used in the mornay sauce and as a topping.

Butter: Used to create the base of the mornay sauce.

Flour: Combined with butter to make a roux for the mornay sauce.

Milk: Added to the roux to create a creamy sauce.

Salt: Enhances the flavor of the mornay sauce.

Black pepper: Adds a touch of spice to the mornay sauce.

When making the mornay sauce, ensure you whisk continuously while gradually adding the milk to avoid lumps. This will result in a smooth, creamy sauce that coats the turkey and bread evenly.

• cooked turkey breast - Substitute with cooked chicken breast: Chicken breast has a similar texture and mild flavor, making it a suitable alternative.

• cooked bacon - Substitute with turkey bacon: Turkey bacon is a leaner option with a similar smoky flavor.

• toasted bread - Substitute with toasted brioche: Brioche adds a slightly sweet and rich flavor, enhancing the dish.

• mornay sauce - Substitute with béchamel sauce: Béchamel sauce is the base for mornay sauce and can be used directly with a bit of extra cheese added.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar fat content.

• flour - Substitute with cornstarch: Cornstarch can thicken sauces similarly to flour but requires less quantity.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good non-dairy alternative with a neutral flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in white sauces.

• Allow the Hot Brown to cool completely before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the Hot Brown in an airtight container and refrigerate. It will stay fresh for up to 3 days.

• If you plan to freeze the Hot Brown, wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This helps prevent freezer burn and maintains the flavor.

• Label the container with the date to keep track of how long it has been stored. The Hot Brown can be frozen for up to 2 months.

• When ready to reheat, thaw the Hot Brown in the refrigerator overnight if frozen. This ensures even reheating.

• Preheat your oven to 350°F (175°C). Place the Hot Brown on a baking sheet and cover with aluminum foil to prevent drying out.

• Heat for about 20-25 minutes or until the mornay sauce is bubbly and the turkey is heated through. For a crispy top, remove the foil during the last 5 minutes of reheating.

• Alternatively, you can reheat individual portions in the microwave. Place the Hot Brown on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If the mornay sauce appears too thick after reheating, add a splash of milk and stir gently to restore its creamy consistency.

• Preheat your oven to 350°F (175°C). Place the leftover Hot Brown on a baking sheet. Cover it loosely with aluminum foil to prevent the bread from becoming too crispy. Bake for 15-20 minutes or until heated through.

• For a quicker option, 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. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy finish, use a toaster oven. Set it to 350°F (175°C) and place the Hot Brown on the rack. Heat for 10-15 minutes, keeping an eye on it to avoid over-browning.

• For stovetop reheating, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the Hot Brown in the skillet, cover with a lid, and heat for 5-7 minutes, flipping halfway through to ensure even warming.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Hot Brown in the basket and heat for 5-7 minutes. This method will keep the bacon crispy and the mornay sauce bubbly.

• Oven: Used to bake the assembled Hot Brown sandwiches until they are bubbly and golden.

• Saucepan: Essential for melting butter, cooking the flour, and preparing the mornay sauce.

• Whisk: Helps in gradually whisking in the milk to ensure a smooth and thickened mornay sauce.

• Baking dish: Holds the toasted bread slices and turkey, allowing the mornay sauce to cover them evenly before baking.

• Toaster: Used to toast the bread slices to a perfect golden brown.

• Measuring cups: Necessary for accurately measuring the milk and grated parmesan cheese.

• Measuring spoons: Used to measure the salt, black pepper, and butter precisely.

• Spatula: Useful for stirring the flour into the melted butter and for spreading the mornay sauce over the turkey.

• Knife: Needed to slice the cooked turkey breast and bacon if they are not pre-sliced.

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

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

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

Use store-bought mornay sauce: Purchase ready-made mornay sauce to skip the sauce-making step.

Toast bread in advance: Toast the bread ahead of time and store it in an airtight container.

Pre-cook bacon: Cook bacon in batches and refrigerate for quick assembly.

Assemble in batches: Prepare multiple sandwiches at once to streamline the process.

Use a broiler: Use the broiler setting on your oven to quickly melt the cheese and crisp the top.