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Louisville Hot Brown on a plate
Andre Lewis

Louisville Hot Brown

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 thick slices Texas toast
  • 12 oz sliced cooked turkey breast
  • 8 slices cooked bacon
  • 2 medium tomatoes cut into 8 slices
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup finely grated Pecorino Romano
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg

Method
 

  1. Heat broiler with rack 6 inches from element. Toast bread on both sides until firm and pale gold.
  2. Melt butter in a saucepan over medium heat. Whisk in flour; cook 1 minute without browning.
  3. Gradually whisk in warm milk; simmer 4 to 5 minutes until sauce coats a spoon.
  4. Remove from heat; whisk in 3/4 cup Pecorino, salt, and nutmeg until smooth.
  5. Place each toast in a broiler-safe shallow dish; cover with 3 ounces turkey and 2 tomato slices.
  6. Spoon Mornay over sandwiches; scatter remaining Pecorino and cross 2 bacon slices over each.
  7. Broil 3 to 5 minutes until sauce bubbles and browns in spots and turkey reaches 165°F.
  8. Rest 2 minutes before carrying hot dishes to table.