The Hot Brown

Instructions

1. Step 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. Step 2

   Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.

3. Step 3

   Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.

4. Step 4

   Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.

5. Step 5

   Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.

6. Step 6

   Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.

7. Step 7

   Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.

8. Step 8

   Cut turkey into thick slices. Pull off the skin.

9. Step 9

   Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.

10. Step 10

    Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

11. Step 11

    Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.