Open Face Turkey Mornay Recipes

KENTUCKY HOT BROWN SANDWICH RECIPE

Steps:

• In a medium saucepan, melt the butter over low heat. Whisk in flour and cook, whisking, for 3 minutes.
• Whisk in milk, raise the heat to medium, and continue cooking, stirring, until very thick.
• Stir in cheese and continue cooking, stirring, until the cheese melts.
• Stir in Worcestershire sauce and season to taste with salt and pepper.
• Set aside and keep warm.
• Place toast slices in one layer on prepared baking sheet.
• Put 2 slices of turkey and 1 of ham on each piece of toast (fold slices in half if large).
• Place 2 slices of tomato on top of each sandwich, overlapping if needed.
• Spoon cheese sauce over top of all.
• Top with 2 slices of bacon on top of each sandwich, making an "X" shape.
• Bake until sauce bubbles, around 8 to 10 minutes. Serve immediately.

TURKEY MORNAY

Steps:

• Heat the butter in a heavy saucepan. Add onion and cook, stirring until tender, about 5 minutes.
• Sprinkle in flour, stirring until mixture bubbles. Cook for about 1 minute. Add the chicken broth and cream, stirring well with a wire whisk. Bring to boiling, cook 2 minutes.
• Remove from heat and stir a small amount of the sauce into the egg yolks to heat and temper.
• Stir tempered egg yolk mixture into the rest of the sauce and return saucepan to heat. Cook for 2-3 minutes, whisking constantly.
• Remove from heat and stir in cheeses. Stir until smooth and nicely melted.
• Place sliced turkey or chicken on each split and toasted English muffin.
• Pour sauce over each one.
• Sprinkle with more cheese, if desired, and broil 2-3 minutes until lightly browned and bubbly. Watch carefully while broiling so it doesn't burn! Enjoy!

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.

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.