Recipe courtesy of The Cafe

Hot Browns

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  • Level: Intermediate
  • Total: 1 hr
  • Active: 25 min
  • Yield: 1 serving
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6 ounces Mornay Sauce, recipe follows

4 ounces slow roasted turkey breast, thinly sliced 

4 toast points, made from toasted Italian white bread 

1 ounce Cheddar, shredded 

2 strips applewood smoked bacon, cooked 

2 slices vine-ripe beefsteak tomatoes, cut into half moons

1 pinch paprika 

1 pinch freshly chopped parsley

Mornay Sauce:

8 ounces unsalted butter

1/2 small onion, finely diced 

1 cup all-purpose flour, plus more if needed

8 cups whole milk 

1 cup chicken broth 

1 teaspoon dry mustard 

1 teaspoon Worcestershire sauce 

1 teaspoon powdered chicken stock base 

1/4 teaspoon poultry seasoning 

1 pinch garlic salt 

1 pinch ground nutmeg 

1 pinch ground white pepper 

1 bay leaf 

1/2 cup cornstarch 

8 ounces cheese mix, equal parts shredded Cheddar, Swiss and American cheese

1/2 cup shredded Parmesan


  1. Preheat the oven to 350 degrees F.
  2. Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an "X" across the top in the middle.
  3. Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve.

Mornay Sauce:

Yield: 11 cups
  1. In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce.
  2. In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency.
  3. In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.