Holiday Hot Brown Sandwich
TOTAL TIME35 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeSmithfield ham, crispy bacon, and rich Mornay sauce come together in this warm, broiled sandwich—perfect for festive gatherings or a comforting seasonal bite.
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Ingredients
Gather Ingredients from the list below 8 slices Tomato, sliced 4 slices Thick cut white bread, toasted 1 tbsp. Fresh chives, sliced 1 stick Unsalted butter 1/2 cup All-purpose flour 3 cups Half and half 1 cup Gruyère cheese shredded 1/4 tsp. Ground nutmeg 1/4 cup Whole berry cranberry sauce 1/4 cup Whole grain Dijon mustard
Gather Ingredients from the list below
Sandwich
8 slices Applewood Smoked Bacon
Mornay Sauce
Cranberry Mustard
Directions
1.
Pre-heat a broiler and slice ham steaks into halves.
2.
Heat a small sauce pot over medium heat, and melt the butter.
3.
Whisk in the flour to make a roux.
4.
Add the half and half and nutmeg, and cook at a simmer for about 15 minutes.
5.
Add the Gruyère to the pot and whisk to thoroughly combine and immediately remove from the heat.
6.
While the Mornay sauce is cooking, combine the cranberry sauce and mustard, reserve.
7.
Heat a large griddle over medium-high heat.
8.
Cook the bacon strips on the griddle until just crispy, and remove and drain on paper towels.
9.
On the same griddle, brown the ham and tomatoes on each side.
10.
To assemble: place one piece of the ham steak on each of the slices of toasted bread, top each with 2 slices of the tomatoes, then 2 slices of bacon in an X shape, then cover each with about 1/4-1/2 cup of Mornay sauce.
11.
Place the sandwiches on a baking sheet and broil until the sauce begins to brown.
12.
Remove the sandwiches from the broiler, garnish each with one tablespoon of the cranberry mustard and a few of the chives.
13.
Serve immediately.
