Open Face Turkey Mornay Food

HOT BROWN

Steps:

• Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
• Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
• Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
• Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
• Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
• Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

THE HOT BROWN SANDWICH OF LOUISVILLE, KENTUCKY

Steps:

• 1. Fry bacon crisp, drain on paper towel & reserve. Crumble, if desired.
• 2. For the sauce, melt butter, in a heavy pan, over medium heat. Add onion and cook until tender or clear.
• 3. Add flour and blend to make a smooth paste.
• 4. Add hot milk, salt, and red pepper flakes or hot sauce. Stir and cook until thick & smooth.
• 5. Stir in cheese, beaten eggs, and remaining tablespoon of butter. Continue to cook, stirring until mixture almost reaches boiling point, but do not let it boil. Remove from heat.
• 6. Preheat broiler while putting sandwiches together.
• 7. To assemble, toast 8 slices of bread; cut 4 in half diagonally.
• 8. On 4 ovenproof plates or other ovenware, arrange toast. Lay sliced turkey or chicken over toast. Cover this with sauce.
• 9. If using slices of ripe tomato, add now. Sprinkle with Parmesan cheese.
• 10. Place under preheated broiler, until sauce begins to bubble.
• 11. Remove from oven. Sprinkle with paprika. Add bacon (whole or crumbled). Serve remaining toast, on the side.

TURKEY MORNAY

Steps:

• In a large saucepan, combine the butter, flour, salt and pepper over medium heat until smooth and butter is melted. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add Swiss cheese; stir until melted., Place bread in a shallow baking pan; top with the turkey, asparagus and about 1/2 cup sauce on each sandwich. Sprinkle with Parmesan cheese. Broil 4-6 in. from the heat for 4-6 minutes or until browned and bubbly.

HOT BROWN

Steps:

• Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.
• Make the sauce: Add the onion to the skillet and cook, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
• Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skillet with the remaining sauce and toss to coat. Divide the turkey among the bread, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
• Crumble the bacon over the sandwiches. Sprinkle with the parsley.

OPEN-FACE TURKEY MORNAY

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with foil. For Mornay sauce, in a saucepan, combine broth and butter over medium heat; whisk in Alfredo sauce mix. Bring to a boil, stirring constantly. Reduce heat; simmer for 2 minutes. Add 1 1/4 cups of the Swiss cheese, stirring just until melted. Remove from heat. Divide sliced turkey among split English muffins. Top with Canadian bacon, tomato, and asparagus; place on a baking sheet. Spoon the Mornay sauce over; top with the remaining 1/2 cup swiss cheese. Bake in preheated oven about 20 minutes or until heated through and cheese is bubbling and just starting to brown.

OPEN-FACE TURKEY MORNAY

Steps:

• Heat oven to 350 degrees.
• Line a rimmed baking sheet with foil; set aside.
• For Mornay sauce, combine broth and butter over medium heat in medium-size saucepan.
• Whisk in Alfredo sauce mix.
• Bring to a boil over medium-high heat, stirring constantly.
• Reduce heat to medium; simmer for 2 minutes.
• Add 1 1/4 cups of the Swiss cheese, stirring for about 8 minutes or until melted.
• Remove from heat and set aside.
• Place split English muffins on prepared baking sheet.
• Divide turkey among muffin bottoms.
• Stack with Canadian bacon and tomato slices.
• Top with about 1 cup of the Mornay sauce; reserve remaining sauce for another use.
• Sprinkle with remaining 1/2 cup Swiss cheese.
• Bake tops and bottoms at 350 degrees for 30 minutes or until stacked bottoms are heated through, cheese is bubbly and tops are toasted.
• Place muffin tops on sandwiches and serve.