Kentucky Hot Brown Open Face Croissant
This open face sandwich makes a delicious meal for brunch or a light dinner, and can be made with croissants or French bread. The recipe pairs well with Muse Vineyards’ Erato, a white wine blend, and appears in “Un-Wine’d," which airs Saturdays at 1:00 p.m. on VPM PBS.
What You’ll Need:
- 8 Tbsp. butter, divided (6)
- 4 tbsp. flour
- 2 ½ c. milk
- ½ tsp. freshly grated nutmeg
- 1 c. grated gruyere cheese, ¼ c. reserved for garnish
- Salt and pepper to taste
- 4 croissants, cut open for sandwiches
- 2 roasted chicken breasts sliced or 1 turkey breast sliced
- 2 slicing tomatoes, cored and sliced
- ½ lb bacon, crisply fried and crumbled
- Fresh chives, chopped
Step 1: Heat the oven to 400 F.
Step 2: In a saucepan, melt 4 tbsp. butter over medium heat. Add flour and cook until flour is fully incorporated into the butter and the mixture bubbles.
Step 3: Add the milk and cook until slightly thickened. Then add nutmeg and ¾ c. gruyere cheese. Season with salt and pepper.
Step 4: Lay split croissants on a cookie sheet and spread each one with 1 tbsp. butter.
Step 5: Then, lay slices of roasted chicken or turkey on the split croissants. Sprinkle lightly with salt and pepper.
Step 6: Lay tomato slices and then pour the cheese sauce on the croissants. Add bacon to the sandwich halves. Then bake for 10 minutes.
Step 7: Place the two sandwich halves on a plate and sprinkle with fresh chopped chives.
Step 8: Enjoy! Serves 4 and goes great with a salad.