Up next for my roast turkey leftovers was a hot brown sandwich which I had been wanting to try for a while. The hot brown sandwich is a take on welsh rarebit where toast is served topped with roast turkey, tomato, bacon and a mornay sauce that is broiled until the mornay sauce is bubbling and golden brown. While I was researching the hot brown sandwich I came across the idea of a Texmex style hot brown sandwich on Homesick Texan which sounded much more interesting than the original and I just had to switch tracks and make it instead! This Texmex style hot brown uses a mornay sauce that is spiked with green chilies and it is topped with tomatoes, bacon, guacamole and crumbled cotija cheese and it makes for one really tasty meal! If you are looking for a way to enjoy some of your roast turkey leftovers you really cannot go wrong with this Texmex style hot brown sandwich!
Texmex Hot and Brown
Texmex style hot brown sandwiches with roasted turkey topped with a green chili mornay sauce, tomatoes, bacon, guacamole and cotija cheese.
- 1 poblano pepper, cut in half and seeded
- 1 jalapeno pepper, cut in half and seeded
- 2 tablespoons butter
- 1 medium onion, diced
- 1 clove garlic, chopped
- 2 tablespoons flour
- 2 cups milk
- 1 cup white cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 2 tablespoons cilantro, chopped
- 1/8 teaspoon cumin, toasted and ground
- salt to taste
- 4 slices bread, lightly toasted
- 1 pound roast turkey, sliced
- 2 plum tomatoes, sliced
- 8 slices bacon, cooked
- 1/2 cup guacamole
- cotija cheese, crumbled
- Place the peppers on a baking sheet with the cut side facing down, and broil until blackened and blistered, about 10 minutes.
- Place the peppers in a small sealable container or ziplock bag and let steam for 20 minutes before pinching off the blackened skin.
- Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic and cook until fragrant, about a minute.
- Sprinkle in the flour and cook, whisking, until it turns a light golden brown, about 2-3 minutes.
- Reduce the heat to medium-low, pour in the milk and simmer, whisking, until it thickens, about 2-3 minutes.
- Add the chilies, cheese, cumin and salt to taste, let the cheese melt and puree in a food processor or blender.
- Place the bread on a baking sheet, top with the turkey, tomatoes and green chili mornay sauce and broil until the sauce is bubbling and golden brown, about 2-3 minutes.
- Serve topped with bacon, guacamole and cheese and enjoy!
Note: Use as many jalapeno peppers as you want based on your desire for heat. (I use more than one.)