Sourdough Hot Brown
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
47
Spice
36
Sweetness
41
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 tbsps
Unsalted Butter3 tbsps
Sweet Onion (finely diced)2 tsps
Unbleached All-Purpose Flour2.5 cups
Chicken Stock (low-sodium)2.5 cups
Whole Milk3 cup
Sharp Cheddar (grated)1 cup
Grated Parmesan1 tsp
Garlic (minced fresh)1 large
Tomato (red heirloom, sliced)1 cup
Shredded ParmesanDirections:
1
Add the nutmeg to taste
2
Reduce the heat to low
3
Stir in the Cheddar and Parmesan
4
Remove from the heat and keep warm
5
Watch how to make this recipe
6
Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat
7
For the Mornay sauce: In a medium skillet over medium-low heat, add the butter and sweat the onions until softened, 3 to 5 minutes
8
Add the flour and toast for an additional minute without adding color
9
Bring the skillet to medium-high heat
10
Add the chicken stock and bring to a boil
11
Stir to incorporate and simmer for 3 minutes
12
Add the milk and reduce the heat to medium-low
13
Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes
14
Season with salt and pepper
15
For the sandwich: Melt the butter and mix with the garlic
16
Brush one side of the slices of the sourdough with the garlic butter
17
Griddle the toast on both sides until golden brown and toasted
18
Remove from the heat
19
Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt
20
Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon
21
Shingle the tomato slices over the bacon and turkey
22
Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan
23
Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired)
24
Remove and garnish with the scallions
25
Serve open face, 2 per serving