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Recipe Category: Sandwich
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Ingredients
Makes 2
MORNAY SAUCE:
- 3 tbsp (40g) butter
- 1/ cup (40g) all-purpose (plain) flour
- scant 2 cups (450ml) warmed milk
- sea salt and black pepper, to taste
- 1 cup (115g) grated Gruyere cheese, plus extra to garnish TEXAS
TOAST:
- loaf of white bread
- butter, at room temperature
- 6 slices cold cooked turkey breast
- 4 slices broiled (grilled) bacon, kept hot
- pinch of paprika, to garnish
- finely chopped fresh flat-leaf parsley, to garnish to make the mornay sauce, melt the butter in a saucepan, then mix in the flour, stirring wel to form a thick paste (or roux). cook this over a fairly gentle heat for a couple of minutes, stirring constantly and taking care not to color the roux. gradually whisk in the warmed milk and cook the sauce over a medium heat until it comes to a boil-about 3 minutes.
Method
- Reduce the heat to a simmer and season with salt and pepper
- Whisk in the grated cheese until melted
- Remove from the heat
- Preheat the broiler (gril ) to high
- Make the Texas Toast by cutting 4 slices from a loaf of white bread to twice the thickness of regular slices, then buttering both sides and broiling (gril ing) each slice until crisp and golden on both sides
- To assemble the Hot Browns, place a slice of Texas Toast in each of 2 heatproof dishes
- Top each with 3 slices of turkey breast and then pour some Mornay sauce over each
- Sprinkle with extra cheese to garnish
- Put under the hot broiler until the cheese is melted and everything is bubbling
- Remove from the broiler and top each with 2 slices of hot crispy bacon, then sprinkle with the paprika and parsley
- Cut the remaining 2 slices of toast into triangles and serve around the outside of the sandwiches
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