Hot Brown Louisville Turkey

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The Hot Brown is an iconic open-faced sandwich born at Louisville's Brown Hotel in 1926, created by Chef Fred K. Schmidt for late-night dance guests. Layers of sliced turkey and tomato on toasted bread are draped in a rich Pecorino Mornay sauce, broiled until bubbly, then finished with crisp bacon and a dusting of paprika.

Nutrition Facts

Per serving (estimated)

• 815 kcalCalories
• 42 gFat
• 19 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 9 gSugar
• 58 gProtein
• 1380 mgSodium
• 720 mgPotassium
• 385 mgCalcium
• 4 mgIron
• 11 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Sandwiches

• 8 thick slices Texas toast or sturdy white bread
• 1.5 lb roasted turkey breast, sliced about 1/4 inch thick
• 2 large ripe Roma tomatoes, sliced into 8 rounds (1/4 inch)
• 8 strips thick-cut applewood smoked bacon
• 1 tsp sweet paprika, for garnish
• 1 tbsp chopped fresh flat-leaf parsley, for garnish

For the Pecorino Mornay Sauce

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup finely grated Pecorino Romano cheese
• 1/4 cup grated aged sharp white cheddar
• 1/4 tsp kosher salt
• 1/8 tsp white pepper
• 1 tbsp dry sherry (optional)

Directions

1. Preheat the broiler to high and position a rack about 6 inches from the heat source. Arrange the bacon strips on a foil-lined sheet pan and bake at 400°F for 12-14 minutes until crisp; drain on paper towels and reserve 1 tablespoon of the rendered fat.
2. While the bacon cooks, melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes to form a pale blonde roux without letting it brown.
3. Slowly pour in the warm milk while whisking continuously to keep the sauce smooth. Simmer 4-5 minutes until thickened enough to coat the back of a spoon, then reduce the heat to low and whisk in the Pecorino Romano, cheddar, salt, white pepper, and sherry until the cheese is fully melted and the sauce is silky.
4. Toast the bread lightly and place two slices on each of four broiler-safe plates or shallow gratin dishes. Brush each toast with a little of the reserved bacon fat for extra flavor.
5. Mound the sliced turkey generously over the toast, then arrange two tomato rounds on top of each portion, overlapping slightly. Season the tomatoes with a pinch of salt.
6. Spoon about 1/3 cup of Mornay sauce over each sandwich, spreading it to cover the turkey and letting it cascade over the edges onto the bread.
7. Slide the plates under the broiler for 2-4 minutes, watching closely, until the sauce is bubbling, lightly spotted with gold, and heated all the way through.
8. Remove from the oven, immediately drape two bacon strips in an X over each sandwich, dust with paprika, scatter a little parsley, and serve piping hot on warmed plates.

Cook’s Notes

• Use thick-cut bread like Texas toast so it holds up under the sauce without going soggy.
• For deeper flavor in the Mornay, swap the milk for half-and-half or add a tiny grating of nutmeg.
• Watch the broiler like a hawk in the final 90 seconds; the cheese sauce can scorch quickly under high heat.
• Plates should be warm before saucing to keep the sandwich hot all the way to the table.
• A lightly broiled tomato round (1 minute under the broiler on its own) caramelizes the edges and adds sweet acidity to balance the richness.

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