By Chef Kevin Keating, Keiser University
2 tbl. butter, unsalted
2 tbl. flour, all purpose
1 ½ cups milk
1/8 tsp. nutmeg, grated
1 ea. egg yolk
½ cup Gruyere cheese
3 ea. White bread, hearty, thick sliced
6 oz. Turkey, sliced. white or dark meat, leftovers are good to use. (chicken and
or ham can be used also.
6 slices Bacon, cooked crisp
4 slices Tomato, cut ¼ inch thick
2 tbl. Parmesan cheese
1. Make the Mornay sauce. Melt butter in 1 qt. sauce pan, add flour and mix with wooden spoon to make the roux. Cook over low heat for 5 minutes. Do not allow to brown.
2. Slowly add the cold milk to warm roux, using a whisk to prevent lumps from forming. Add nutmeg and cook for 5-10 minutes.
3. Place egg yolk in a bowl and add some of the hot sauce to it so the egg tempers and does not curdle. Cook another 2-3 minutes, do not allow to boil.
4. Add the Gruyere cheese, heat gently until the cheese is melted.
5. Pre heat the broiler and place 2 tbl. of Mornay sauce in the bottom of two gratin dishes. Toast the bread and cut in triangles, Place 3 pieces in each dish.
6. Cover the bread with remaining ingredients, in following order, turkey, bacon, and tomato. Cover the sandwhich with ½ cup of Mornay sauce.
7. Sprinkle each sandwhich with 1 tbl. spoon of Parmesan and brown under the broiler until sauce is brown and hot. Served immediately.
Adapted from It’s All American Food by David Rosengarten.
This sandwich was invented at the Brown Hotel in Louisville Ky. in 1923.