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Louisville Hot Brown
Andre Lewis

Louisville Hot Brown

This Kentucky original is an open-faced knife-and-fork sandwich: toast, turkey, tomato, bacon and a bubbling Mornay blanket. The sauce should be thick enough to cling but loose enough to run into the bread's corners. Broil it only until spotted brown; another minute can split the cheese sauce.
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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 the broiler with a rack 6 inches from the element and toast the bread on both sides until firm and pale gold.
  2. Melt the butter in a saucepan over medium heat, whisk in the flour and cook for 1 minute without browning.
  3. Whisk in the warm milk gradually and simmer for 4 to 5 minutes until the sauce coats a spoon.
  4. Remove the pan from the heat and whisk in 3/4 cup Pecorino, the salt and nutmeg until smooth.
  5. Place each toast in a broiler-safe shallow dish and cover it with 3 ounces turkey and 2 tomato slices.
  6. Spoon the Mornay over each sandwich, scatter on the remaining Pecorino and cross 2 bacon slices over the top.
  7. Broil for 3 to 5 minutes until the sauce bubbles and browns in spots and the turkey layer reaches 165°F.
  8. Rest the Hot Browns for 2 minutes before carrying the hot dishes to the table.