Hot Browns: Open-Faced Turkey Sandwiches with Parmesan Cream Sauce and Bacon

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Sandwich:
  • 12 bacon slices (about 10 ounces)
  • 12 slices firm white sandwich bread
  • Unsalted butter, softened, for spreading on toast if desired
  • 1 pound sliced roast turkey breast (from leftover roast turkey)
  • Sauce:
  • 1 stick (1/4 cup) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 1/2 cups milk
  • 1 large egg yolk
  • 1 cup freshly grated Parmesan (about 3 ounces), plus more for sprinkling
  • Freshly ground white pepper
  • Salt
  • 1/4 cup well-chilled heavy cream
Directions
  • In a large heavy skillet cook bacon in batches over moderate heat, turning it, until golden brown and crisp. Transfer bacon, as cooked, to paper towels to drain.

  • Toast bread and if desired, discard crusts and lightly butter toast. Arrange toast on 6 flameproof plates and divide turkey among toasts.

  • Preheat broiler.

  • Make sauce: In a 2 to 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add 2 cups milk in a stream, whisking, and bring sauce to a boil, whisking. Simmer sauce, whisking occasionally, 5 minutes.

  • While sauce is simmering, in a bowl, whisk together the egg yolk and remaining 1/2 cup milk. Whisk about 1 cup sauce into yolk mixture. Remove pan from heat and whisk yolk mixture into sauce with Parmesan. Cook sauce over moderately low heat, whisking constantly, until a thermometer registers 160 degrees F. Remove pan from heat and season sauce with white pepper and salt. In a small bowl whisk cream until it just holds stiff peaks and stir into sauce.

  • Spoon sauce evenly over turkey and sprinkle Parmesan evenly over sauce. Broil sandwiches in batches about 2 to 3 inches from heat until sauce is lightly browned, about 2 minutes.

  • Arrange 2 bacon slices in an X on each serving.


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