Name: Kentucky Hot Brown
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: For the sandwich -; 4 slices bacon -; 4 thick slices Texas toast or white sandwich bread -; 10 ounces deli-sliced roast turkey -; 1 tomato -; 1/8 teaspoon kosher salt (optional) -; 1/8 teaspoon freshly ground black pepper (optional) -; 1/2 teaspoon chopped fresh parsley, for garnish -; For the cheese sauce -; 2 tablespoons unsalted butter -; 2 tablespoons all-purpose flour -; 1 cup whole milk, room temperature -; 1/2 cup heavy cream, room temperature -; 1/4 cup (1 ounce) grated Pecorino Romano -; 1/2 teaspoon kosher salt -; 1/8 teaspoon freshly ground black pepper -; 1/8 teaspoon ground nutmeg -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Kentucky Hot Brown

1. For the sandwich -

2. 4 slices bacon -

3. 4 thick slices Texas toast or white sandwich bread -

4. 10 ounces deli-sliced roast turkey -

5. 1 tomato -

6. 1/8 teaspoon kosher salt (optional) -

7. 1/8 teaspoon freshly ground black pepper (optional) -

8. 1/2 teaspoon chopped fresh parsley, for garnish -

9. For the cheese sauce -

10. 2 tablespoons unsalted butter -

11. 2 tablespoons all-purpose flour -

12. 1 cup whole milk, room temperature -

13. 1/2 cup heavy cream, room temperature -

14. 1/4 cup (1 ounce) grated Pecorino Romano -

15. 1/2 teaspoon kosher salt -

16. 1/8 teaspoon freshly ground black pepper -

17. 1/8 teaspoon ground nutmeg -

How to cook deliciously - Kentucky Hot Brown

1. Stage

Preheat the oven, prepare two baking sheets: Preheat the oven to 400°F. Line two rimmed baking sheets with heavy duty aluminum foil—one for the bacon and other to assemble the sandwiches, it should be large enough to set two slices of bread side by side.

2. Stage

Cook the bacon: Lay the bacon slices on one of the baking sheets. Cook the bacon, until crispy and to your liking, rotating the pan halfway through cooking if necessary, and checking for doneness at about 12 minutes. Transfer bacon to a paper-towel lined plate to drain excess grease.

3. Stage

Toast the bread and assemble the sandwiches: Toast 4 slices of bread in a toaster, toaster oven, or regular oven. On the remaining baking sheet place two slices of toast side by side in a single layer. Cut the other two slices of toast on a diagonal to form triangles and set those pieces aside. Cut four slices of tomato. Divide the turkey evenly between the slices of toast on the baking sheet. Top each stack of turkey with two slices of tomato. Season with salt and pepper.

4. Stage

Make the cheese sauce: Set a small heavy-bottomed saucepan over medium heat. Add the butter. Once it melts, slowly whisk in the flour and continue to whisk until the mixture turns a shade darker and begins to smell slightly nutty, about 1 minute. This will allow the raw flour taste to cook out. Slowly pour in the milk and cream, whisking constantly, until the mixture is smooth and thick, about 3 minutes. When you first start pouring in the liquid, it will look ugly and grainy. Don't worry! It will calm down, come back together and smooth itself out once all of the liquid is whisked in.

5. Stage

Remove from heat and add the cheese: Remove the sauce from the heat and whisk in the cheese, salt, pepper, and nutmeg. Whisk to combine until the cheese melts. Taste and adjust seasonings as necessary, keeping in mind the saltiness of your turkey. Spoon half of the sauce over each sandwich.

6. Stage

Broil the sandwiches: Set the oven rack about 5 inches from the broiler element. Preheat the broiler. Broil the sandwiches until the sauce is browned in spots and bubbling, 3 to 5 minutes.

7. Stage

Serve the sandwiches: With a spatula, transfer each sandwich and two triangles of toast to a plate. Spoon the remaining sauce from the baking dish onto the plates. Crisscross 2 slices of bacon over top each sandwich and garnish with parsley. Serve while still hot.