Texas Hot Brown Sandwiches

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Happy New Year!

The other food bloggers out there are carefully planning low calorie dishes to introduce you to and I'm over here with a diet's downfall of a recipe. Heh.

Have you had a Kentucky Hot Brown? It's traditionally a hot open faced turkey and bacon sandwich that's covered in Mornay sauce and topped with tomatoes. Originally created at The Brown Hotel in Louisville (thus the name), it's now a favorite across the country.

This is the Kentucky Hot Brown... Texas style.

The traditional bread is swapped out for a bolillo roll. Underneath the turkey is a layer of refried beans. The Mornay sauce is kicked up with roasted jalapenos, poblanos, and cilantro. And it's all topped off with guacamole.

Yes!

{Psst - Mornay sauce is just Bechamel sauce with cheese added. Sounds way fancier than it is! Think of this version as queso, because it practically is.}

This is easily a weeknight meal, especially if you roast the peppers the night before when you're cooking something else. Leftover turkey would work great or you could just swing by the deli counter. You can also pick up the cheese at the deli counter; I just ask for a 1/4lb thick slice for grating. I think it's usually cheaper to buy it this way instead of a larger piece at the cheese counter! Grating it yourself will ensure it melts smoothly and only takes an extra minute.

The leftover Mornay sauce is amazing drizzled over tortilla chips! Told ya it was just like queso!

Texas Hot Brown Sandwich

For the sauce:

1 poblano chile

1 or 2 jalapeno chiles

2 tablespoons unsalted butter

1/4 medium yellow onion, finely diced (about 1/4 cup)

1 clove garlic, minced

2 tablespoons all purpose flour

2.5 cups half & half or whole milk, plus more if needed

1 cup shredded white cheddar (4 ounces)

1 cup shredded Monterey Jack (4 ounces)

2 tablespoons chopped cilantro

Pinch of cumin

Pinch of cayenne

Salt to taste

For the sandwiches:

2 6-inch bolillo rolls (or French rolls)

1/2 cup refried beans

1 pound roasted turkey, sliced thick

6 slices cooked bacon, chopped

1 plum tomato, diced

Guacamole for serving

To make the sauce: roast the jalapeno(s) and poblano under the broiler until blackened, about 5 minutes per side. Place the roasted chiles in a plastic ziptop bag and let steam for 20 minutes. Remove from bag and peel off skin. Remove stem and seeds and dice. 

In a saucepan over low heat, melt the butter. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. 

Add the garlic and cook for 30 seconds. Whisk in the flour and cook until well incorporated and light brown in color (should be like a paste), about 1 minute.

Pour in the half & half (or milk), turn the heat to medium-high, and whisk until the sauce comes to a boil. Continue whisking until it thickens. After it thickens, reduce heat to low. 

Add the shredded cheese - a handful at a time - to the sauce, stirring until it melts before adding more. Once the cheese is all melted and smooth, add the jalapeno, poblano, cilantro, cumin, cayenne, and salt to taste. If the sauce is too thick, thin it out with more half & half or milk. 

Turn the broiler on high. Cut the bolillo rolls in half lengthwise and place under the broiler until lightly toasted, about 20-30 seconds. Remove from oven.

Place the four toasted rolls on a skillet or oven safe plate. Spread around 2 tablespoons of refried beans on each half. Top each half with slices of roasted turkey. Ladle some of the Mornay sauce over top of each sandwich half and top with chopped bacon and tomatoes. Place under the broiler and cook until the sauce starts to brown and bubble, about 1 to 2 minutes.

Top with guacamole and serve warm.

Source: Homesick Texan