Kentucky Hot Brown

The legendary open-faced Kentucky sandwich: thick Texas toast topped with roasted turkey, draped in a rich Mornay sauce, then broiled with tomato and crispy bacon.

Ingredients

• 4 thick slices Texas toast or sturdy white bread, toasted
• 12 oz sliced roasted turkey breast
• 2 ripe tomatoes, sliced
• 8 strips thick-cut bacon, cooked crispy
• For the Mornay Sauce:
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• ½ cup heavy cream
• ¾ cup freshly grated Pecorino Romano
• ¼ cup freshly grated Parmesan
• Salt, white pepper, and nutmeg to taste

Instructions

1. 1

   Make the Mornay: Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes until golden and nutty. Gradually whisk in milk and cream. Cook 5-7 minutes, whisking constantly, until thick and smooth. Remove from heat, stir in both cheeses until melted. Season with salt, white pepper, and a pinch of nutmeg.

2. 2

   Preheat broiler: Set broiler to high. Arrange toasted bread in an oven-safe baking dish. (For traditional presentation, trim the crusts.)

3. 3

   Build: Place generous slices of turkey on each bread slice. Arrange tomato slices on top.

4. 4

   Sauce generously: Pour Mornay sauce over everything -- be generous, covering all the turkey completely.

5. 5

   Broil: Place under the broiler for 3-5 minutes until sauce is bubbly, lightly browned, and irresistible.

6. 6

   Finish: Remove from oven. Cross two strips of crispy bacon over each Hot Brown. Serve immediately -- this waits for no one.