The Hot Brown

The Hot Brown

from allrecipes.com
Dinner
90 min
4 servings
1280 kcal / serving

Try Chef John's version of the turkey sandwich invented by The Brown Hotel in Louisville, Kentucky. It'll help you absorb your bourbon in the most delicious way possible.

Ingredients

  • 2 poundsboneless turkey breast with skin on
  • 1 tablespoonkosher salt
  • 1 teaspoonherbes de provence
  • 1 teaspoonoil
  • 8slices bacon
  • 2 tablespoonssalted butter
  • 2 tablespoonsall-purpose flour
  • 2 cupsheavy cream
  • salt and freshly ground black pepper to taste
  • 1 pinchcayenne pepper, or to taste
  • ½ cupgrated pecorino romano cheese
  • 1 pinchfreshly grated nutmeg
  • 8slices white bread, toasted
  • 12slices tomato
  • 8 tablespoonsgrated pecorino romano cheese, or to taste
  • 1 pinchpaprika, or to taste
  • 4 teaspoonschopped italian parsley, or to taste

Directions

  1. 1

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

  2. 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. 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. 4

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

  5. 5

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

  6. 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. 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. 8

    Cut turkey into thick slices. Pull off the skin.

  9. 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. 10

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

  11. 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.