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Slow Cooker Hot Brown Sandwich Recipe with Creamy Mornay Sauce

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A comforting slow cooker version of the classic Hot Brown sandwich featuring melty cheese, savory turkey, crispy bacon, and a creamy homemade Mornay sauce. Perfect for cozy evenings and effortless indulgence.

Ingredients

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  • Thick-sliced white bread (Texas toast or sourdough)
  • Cooked turkey breast, sliced or shredded
  • Cooked bacon strips, crisped (Applewood-smoked preferred)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour (gluten-free flour substitute optional)
  • 2 cups whole milk, warmed (2% milk can be used)
  • 1 cup shredded sharp white cheddar cheese
  • ½ cup shredded Gruyère cheese (optional)
  • 1 teaspoon dry mustard powder
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground black pepper
  • Tomato slices (optional)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Prepare the Mornay Sauce: In a medium saucepan, melt 4 tablespoons (56g) of unsalted butter over medium heat. Once melted and bubbling, whisk in 4 tablespoons (32g) all-purpose flour. Stir continuously for about 2 minutes to form a roux.
  2. Slowly pour in 2 cups (480ml) of warm whole milk, whisking constantly to avoid lumps. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  3. Remove from heat and stir in 1 cup (100g) shredded sharp white cheddar and ½ cup (50g) shredded Gruyère cheese until melted and smooth.
  4. Add 1 teaspoon dry mustard powder, a pinch of freshly grated nutmeg, salt, and pepper to taste. Set aside.
  5. Assemble the Slow Cooker Layers: Lightly butter the bottom of your slow cooker insert to prevent sticking.
  6. Place slices of bread to cover the bottom (break to fit if needed).
  7. Layer half of the cooked turkey evenly over the bread, followed by half of the crispy bacon.
  8. Pour half of the warm Mornay sauce evenly over the layers.
  9. Repeat with the remaining bread, turkey, bacon, and sauce.
  10. Cover and cook on low for about 3 to 4 hours until the sauce melds with the turkey and bread, creating a creamy, tender filling.
  11. Optional Broil Finish: Transfer the slow cooker contents to an oven-safe dish, sprinkle extra cheese on top, and broil in the oven for 5-7 minutes until bubbly and golden. Watch carefully to avoid burning.
  12. Garnish with fresh tomato slices and chopped parsley. Serve warm.

Notes

[‘Use day-old bread to prevent sogginess.’, ‘Cook bacon until crisp for texture contrast.’, ‘Warm milk before adding to roux to avoid lumps.’, ‘Whisk constantly when making sauce to prevent burning.’, ‘If sauce thickens too much during cooking, stir in a splash of milk.’, ‘Check slow cooker around 2.5 hours if it runs hot to prevent drying out.’, ‘For dairy-free version, substitute butter with plant-based margarine and use dairy-free milk and cheese.’, ‘For gluten-free version, use gluten-free bread and flour substitutes like rice flour or cornstarch.’, ‘Optional broil finish adds classic toasted crunch.’, ‘Leftovers store well refrigerated up to 3 days; reheat gently in oven to restore texture.’]

Nutrition

Keywords: Hot Brown, slow cooker, Mornay sauce, turkey sandwich, comfort food, creamy sauce, bacon, easy dinner

Find it online: https://gleamgulp.com/slow-cooker-hot-brown-sandwich-recipe-with-creamy-mornay-sauce-easy-guide/