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Kentucky Hot Brown Open Face Croissant

Hot browns next to a fork on a white plate
Photo by Shari Pennington.

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.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


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
  • Saucepan
  • 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

Directions

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.