Hot Brown Recipe

Turkey breast: Slices of cooked turkey breast, providing the main protein for the dish.

Bacon: Crispy slices of bacon add a savory crunch to the sandwich.

Texas toast: Thick slices of toasted bread that serve as the base for the Hot Brown.

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

All-purpose flour: Combined with butter to make a roux for thickening the sauce.

Milk: Warm milk is whisked into the roux to create a creamy sauce.

Parmesan cheese: Adds a rich, nutty flavor to the mornay sauce.

Salt: Enhances the overall flavor of the dish.

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

Cheddar cheese: Sprinkled on top before baking for a melty, cheesy finish.

When preparing the mornay sauce, ensure that you whisk the warm milk gradually into the roux (the butter and flour mixture) to avoid lumps. This technique helps create a smooth and creamy sauce. Additionally, using warm milk instead of cold milk prevents the sauce from seizing up and ensures a more consistent texture.

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

• cooked until crispy bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and provides a similar crispy texture and smoky flavor.

• toasted texas toast - Substitute with toasted sourdough bread: Sourdough bread has a robust flavor and can hold up well to the toppings.

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative with a similar consistency.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• warm milk - Substitute with warm almond milk: Almond milk is a dairy-free alternative that can provide a similar creamy texture.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor profile.

• 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 milder flavor and can be used to avoid black specks in the sauce.

• shredded cheddar cheese - Substitute with shredded gouda cheese: Gouda melts well and has a creamy, slightly sweet flavor.

• Allow the Hot Brown to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the Hot Brown to an airtight container. If you have multiple layers, place a piece of parchment paper between them to avoid sticking.
• Store in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through.
• For freezing, wrap each portion tightly in plastic wrap, then place in a freezer-safe bag or container. This helps prevent freezer burn and maintains the quality of the Hot Brown.
• Label the container with the date to keep track of freshness. The Hot Brown can be frozen for up to 2 months.
• To reheat from frozen, thaw overnight in the refrigerator. Reheat in the oven at 350°F (175°C) for 20-25 minutes or until hot and bubbly.
• Avoid microwaving the Hot Brown as it can make the Texas toast soggy and the bacon less crispy.

• Preheat your oven to 350°F (175°C). Place the leftover Hot Brown in an oven-safe dish. Cover it with aluminum foil to prevent the turkey and bacon from drying out. Heat for about 15-20 minutes, or until the cheese is melted and bubbly again.

• If you prefer using 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.

• For a crispier texture, use a toaster oven. Set it to 350°F (175°C) and place the Hot Brown on the rack or a baking sheet. Heat for about 10-15 minutes, or until the cheese is melted and the bacon is crispy.

• 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 help maintain the crispiness of the bacon while ensuring the mornay sauce is heated through.

• For stovetop reheating, place the Hot Brown in a skillet over medium-low heat. Cover the skillet with a lid to trap the heat and moisture. Heat for about 10 minutes, or until the cheese is melted and the turkey is warmed through.

• Saucepan: Used to melt the butter and cook the flour to create the base of the mornay sauce.

• Whisk: Essential for gradually incorporating the warm milk into the butter and flour mixture to ensure a smooth sauce.

• Measuring spoons: Needed to measure out the flour, salt, and pepper accurately.

• Measuring cups: Used to measure the milk and grated parmesan cheese.

• Baking dish: Holds the assembled sandwiches while they bake in the oven.

• Oven: Preheated to 400°F (200°C) to bake the sandwiches until the cheese is melted and bubbly.

• Toaster: Used to toast the Texas toast slices before assembling the sandwiches.

• Knife: Handy for slicing the cooked turkey breast if it's not pre-sliced.

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

• Spatula: Useful for spreading the mornay sauce evenly over the sandwiches.

• Grater: Needed to grate the parmesan cheese and cheddar cheese if they are not pre-grated.

• Tongs: Helps in placing the crispy bacon on top of the sandwiches without burning your fingers.

Use pre-cooked turkey: Save time by using pre-cooked turkey breast from the deli section.

Pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time.

Ready-made sauce: Use a store-bought Mornay sauce if you're in a hurry.

Microwave bacon: Cook bacon in the microwave for a quicker, less messy option.

Toast in bulk: Toast all Texas toast slices at once in the oven to save time.