Hot Brown Sandwiches
Ingredients
-
6 bacon strips
-
¼ cup unsalted butter
-
¼ cup all-purpose flour
-
2 cups half-and-half
-
1 cup shredded white cheddar cheese
-
½ cup grated Parmesan
-
½ teaspoon salt
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Lay out the bacon
Lay the bacon in a single layer on a foil-lined June Pan. Set cooking preferences using the button below. Recommended settings are prepopulated.
6 bacon strips
foil
June Pan
Roast the bacon
Place the June Pan on the middle shelf of the June Oven. Roast the bacon until it is crispy, about 13 minutes. June will notify you when the bacon is ready.
June Oven
Make the white sauce
In a medium pot set over medium heat, melt the butter. When the butter has melted, add the flour and whisk constantly until the mixture smells toasty, 1 minute. Slowly whisk the half-and-half into the flour-butter mixture. Whisking frequently, bring the mixture to a boil. Lower the heat to a simmer and cook the sauce, whisking constantly, until it is thick, about 5 minutes. Remove from the heat.
¼ cup unsalted butter
¼ cup all-purpose flour
pot
measuring cups
whisk
2 cups half-and-half
liquid measuring cup
Add the cheese
Off the heat, whisk in the white cheddar and grated Parmesan. Whisk until the cheese has melted and the sauce is smooth.
1 cup shredded white cheddar cheese
½ cup grated Parmesan
Season the sauce
Add the salt, black pepper and nutmeg and whisk to combine.
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon ground nutmeg
measuring spoons
Drain the bacon and remove the foil
When June notifies you the bacon is ready, remove it from the June Oven. Using tongs, transfer the bacon to a paper towel to drain. Carefully remove the foil from the June Pan. Discard the bacon drippings or save for another use.
paper towels
tongs
Add the bread to the June Oven
Using tongs or protected hands, carefully space the bread slices directly across the shelf (the June Oven will still be hot). Set cooking preferences using the button below. Recommended settings are prepopulated.
6 slices thick-cut sandwich bread
Lightly toast the bread
Toast the bread until it is lightly toasted and warm, about 3 minutes. June will notify you when the bread is ready.
Start assembling the sandwiches
Place the toasted bread slices on the June Pan. Evenly divide the turkey between the toasted bread slices, using about 4 ounces of turkey per slice. Top each sandwich with a tomato slice.
1½ pounds sliced cooked turkey breast
6 tomato slices
Add the sauce and cheese
Spoon ⅓ cup Mornay sauce over the top of each open-faced sandwich. Sprinkle each sandwich with 1 tablespoon white cheddar and 1 teaspoon Parmesan.
⅓ cup shredded white cheddar cheese
2 tablespoons grated Parmesan
ladle
Broil the sandwiches
Place the June Pan on the middle shelf of the June Oven. Broil the sandwiches 4 minutes on Broil level 9 (High Broil), until the cheese is melted and golden brown. June will notify you when the sandwiches are ready.
Add the bacon
Remove the June Pan from the June Oven. Tear a slice of bacon in half and place the two halves on top of 1 sandwich. Repeat with the remaining slices.
cooked bacon
Garnish and serve
Transfer the sandwiches to plates and garnish them with chopped chives. Serve hot with the extra Mornay sauce on the side.
⅓ cup chopped chives