The Hot Brown is a Louisville legend born at the Brown Hotel in 1926, and it earns its fame through pure, unapologetic richness. A velvety Mornay sauce blankets thick-cut turkey over toasted bread, then gets finished under the broiler until golden and bubbling. The combination of savory roasted turkey, bubbly Pecorino Romano cheese, crispy bacon, and ripe tomato creates a layered depth that is simultaneously comforting and indulgent. Serve it on a Sunday brunch table alongside a simple green salad or a cold glass of sweet tea, and it becomes an event rather than just a meal.

Ingredients

• 4 thick slices of Texas toast or sturdy white bread, toasted
• 1 lb roasted turkey breast, thickly sliced
• 4 strips thick-cut bacon, cooked crispy
• 2 Roma tomatoes, sliced
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 cup heavy cream, warmed
• 1 cup freshly grated Pecorino Romano cheese (plus extra for topping)
• Salt, white pepper, and a pinch of nutmeg to taste
• Fresh parsley for garnish

Directions

1. Preheat your broiler to high and position the rack about 6 inches from the heat.
2. Melt butter in a heavy saucepan over medium heat, then whisk in flour and cook for 2 minutes to form a roux.
3. Slowly whisk in the warm milk and cream, a little at a time, keeping it smooth.
4. Stir constantly until the sauce thickens, about 5 to 7 minutes.
5. Remove from heat and stir in the Pecorino Romano until fully melted. Season with salt, white pepper, and nutmeg.
6. Place toasted bread slices on an oven-safe baking dish or cast iron pan.
7. Layer generous portions of turkey over each slice of toast.
8. Pour the Mornay sauce liberally over the turkey, covering it completely.
9. Sprinkle additional Pecorino Romano over the top.
10. Place under the broiler for 3 to 5 minutes until the sauce is bubbling and lightly golden.
11. Remove from broiler and immediately lay bacon strips across the top in an X pattern.
12. Add tomato slices alongside and garnish with fresh parsley.
13. Serve immediately in the baking dish.

Tips and variations

• Use day-old bread for the best structural integrity under the sauce
• Warm your milk and cream before adding to the roux to prevent lumps
• Do not add bacon before broiling or it will lose its crispiness
• Pecorino Romano is the traditional choice but sharp white cheddar or Gruyère are excellent substitutes
• Turkey can be leftover Thanksgiving turkey, which makes this sandwich even better
• Cooked sliced chicken or Rotisserie chicken are good substitutes for the turkey
• I like to chop up the bacon versus doing the traditional crisscrossing of the bacon

Metric equivalents

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