The Incredibly Delicious Cheesy Gooey Open-Faced Hot Brown.

The Brown Hotel in Louisville, Kentucky is notorious for it’s open-faced turkey, tomato, bacon and cheese sandwich. Introduced in the 1920’s as a late night snack after a long evening of dancing and partying, the legendary dish now has worldwide allure. Serve it up with our Blackberry Mint Julep!

SIZE: makes 4

INGREDIENTS:

1 ½ tbsp salted butter
1 ½ tbsp all-purpose flour
1 ½ cups heavy cream
1/4 cup Pecorino Romano cheese plus extra for garnish
Pinch of ground nutmeg
Salt and pepper
16 oz sliced roasted turkey breast, slice thick
4 slices of Texas toast or thick slices of bread
8 slices of bacon
2 Roma tomatoes, sliced in quarters
Paprika

DIRECTIONS:
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano (or Parm-Reg) cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown: If you’re using Texas Toast from the frozen aisle, toast in oven for about 5 minutes @ 350F until golden brown. Then, place one slice of toast in an oven safe dish and cover with 7 oz turkey. Take the four quarters of Roma tomato and cut other piece of toast into two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika and serve immediately.

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