These open-faced sandwiches, made with creamy, rich Béchamel sauce, are anything but typical.

Yield: 4 servings

Difficulty Rating: Intermediate
Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 12 ounces turkey breast, sliced
  • 4 slices toasted thick-sliced white bread
  • 4 slices tomato
  • 8 slices bacon, cooked and drained

Béchamel sauce:

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup cream
  • 2 cups whole milk
  • 1 cup white cheddar cheese, grated
  • ¼ cup Parmesan cheese, grated
  • salt and white pepper, to taste

Tips & Notes

Reduced-fat cheese keeps total fat and saturated fat under control.



  1. Heat butter and add flour. Whisk and slowly cook for 5 minutes.
  2. Whisk in cream and milk, and stir until heated.
  3. Whisk in cheese until melted. Season with salt and white pepper. Simmer for 30 minutes. Sauce should be very thick.
  4. Place toast in an oven-safe dish. Top with turkey and tomatoes. Cover well with sauce.
  5. Bake at 400 degrees for 10 minutes. Garnish with bacon.
Recipe From: Farm Flavor -

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  1. Best Thing Since Sliced Bread: Celebrate National Sandwich Month | Farm Flavor says:

    […] Turkey Hot Brown – This open-faced sandwich features turkey, tomato, bacon and a creamy Béchamel sauce. Is your mouth watering yet? […]