The Hot Brown
Not your average hot turkey sandwich, the Hot Brown was invented at the Brown Hotel in Louisville, Kentucky to absorb the bourbon that guests would enjoy well into the night.
- Serves: 4 persons
- 2pounds boneless turkey breast with skin on
- 1tablespoon kosher salt
- 1teaspoon herbes de Provence
- 1teaspoon oil
- 8slices bacon
- 2tablespoons salted butter
- 2tablespoons all-purpose flour
- 2cups heavy cream
- salt and freshly ground black pepper to taste
- 1pinch cayenne pepper, or to taste
- ½cup grated Pecorino Romano cheese
- 1pinch freshly grated nutmeg
- 8slices white bread, toasted
- 12slices tomato
- 8tablespoons grated Pecorino Romano cheese, or to taste
- 1pinch paprika, or to taste
- 4teaspoons chopped Italian parsley, or to taste
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Season 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.
Step 3Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
Step 4Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
Step 5Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
Step 6Melt 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.
Step 7Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
Step 8Cut turkey into thick slices. Pull off the skin.
Step 9Stack 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.
Step 10Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 11Bake 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.