Kentucky Hot Brown
The Hot Brown is ostensibly an open-faced sandwich—it starts with a piece of toasted bread (the original recipe calls for Texas Toast) and gets topped with sliced roasted turkey. But from there it leaps directly into Hangover Helper territory when a precisely measured volume (known as a morethanyoucouldreasonablyhopetoneed) of cheesy, creamy Mornay sauce is poured over the top and the whole thing is placed under the broiler to bake until bubbly.
Ingredients
- 3 tbspButter
- 3 tbspFlour
- 1 ptHeavy Cream
- 3 ozPecorino Romano Cheese, grated
- Kosher salt ground black pepper, freshly
- 2slices hearty toast
- 8 ozroasted turkey, sliced
- 4slice thick-cut bacon, until crisp, cooked
- 1 tbspparsley leaves, minced
- dashGround Paprika
- 4slices ripe tomato (, if in season), optional
Instructions
- 1
Preheat broiler or toaster oven to high. Melt butter in a small saucepan over medium-high heat. Add flour and whisk to combine. Continue to cook, whisking constantly until pale golden blond, about 1 minute. Slowly pour in heavy cream, whisking constantly. Bring to a simmer then remove from heat. Whisk in grated cheese, then season to taste with salt and pepper.
- 2
Place 1 slice toast in the bottom of each gratin dish and top each with half of the roasted turkey. Pour half the sauce over each sandwich, completely coating it. Place under broiler until spotty brown and bubbly, 2 to 3 minutes. Place 2 slices of bacon in a cross on top of each dish and sprinkle with parsley and paprika. Add 2 slices tomato to each dish if using. Serve immediately.