Sourdough Hot Brown Recipe

Name: Sourdough Hot Brown
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 3 tablespoons finely diced sweet onion; 2 teaspoons unbleached all-purpose flour; 2 1/2 cups low-sodium chicken stock; 2 1/2 cups whole milk; 3/4 cup grated sharp Cheddar; 1/3 cup grated Parmesan; Pinch freshly grated nutmeg; Kosher salt and freshly ground black pepper; 4 tablespoons unsalted butter; 1 teaspoon minced fresh garlic; 8 slices thick-cut sourdough bread; Flake sea salt; 12 ounces thinly sliced roasted turkey breast; 16 slices applewood smoked bacon, crisped; 1 large red heirloom tomato, sliced; 1/2 cup shredded Parmesan; 2 scallions, finely sliced on a bias

Servings: persons

2 tablespoons unsalted butter
3 tablespoons finely diced sweet onion
2 teaspoons unbleached all-purpose flour
2 1/2 cups low-sodium chicken stock
2 1/2 cups whole milk
3/4 cup grated sharp Cheddar
1/3 cup grated Parmesan
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 teaspoon minced fresh garlic
8 slices thick-cut sourdough bread
Flake sea salt
12 ounces thinly sliced roasted turkey breast
16 slices applewood smoked bacon, crisped
1 large red heirloom tomato, sliced
1/2 cup shredded Parmesan
2 scallions, finely sliced on a bias

1
Preheat the oven to 400 degrees F and a cast-iron griddle to medium-high heat.
2
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.
3
Add the flour and toast for an additional minute without adding color.
4
Bring the skillet to medium-high heat.
5
Add the chicken stock and bring to a boil.
6
Stir to incorporate and simmer for 3 minutes.
7
Add the milk and reduce the heat to medium-low.
8
Simmer until the starch has cooked out and the sauce has thickened, an additional 3 minutes.
9
Add the nutmeg to taste.
10
Reduce the heat to low.
11
Stir in the Cheddar and Parmesan.
12
Remove from the heat and keep warm.
13
Season with salt and pepper.
14
For the sandwich: Melt the butter and mix with the garlic.
15
Brush one side of the slices of the sourdough with the garlic butter.
16
Griddle the toast on both sides until golden brown and toasted.
17
Remove from the heat.
18
Transfer to a baking sheet, garlic-butter-side up, and season with the flake salt.
19
Top the toast slices with about 1 1/2 ounces of turkey and 2 slices of bacon.
20
Shingle the tomato slices over the bacon and turkey.
21
Spoon approximately 1 ounce of Mornay sauce over the top and sprinkle with Parmesan.
22
Place in the oven and toast until the Parmesan bubbles, about 5 minutes (finish under the broiler if desired).
23
Remove and garnish with the scallions.
24
Serve open face, 2 per serving.

1496

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 3 tablespoons finely diced sweet onion, 2 teaspoons unbleached all-purpose flour, 2 1/2 cups low-sodium chicken stock, and more.

Yes, Sourdough Hot Brown falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sourdough Hot Brown

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions