Kentucky Hot Brown Recipe
Roasted turkey breast, house-made mornay sauce, sliced tomatoes, applewood-smoked bacon, toast points.
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Ingredients
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Meat
Sauce
Vegetables
Bread
Method
Preparation of Ingredients
- 1
Prepare the Bacon
In a skillet over medium heat, cook the applewood-smoked bacon until crispy. Once done, remove and drain on paper towels. Crumble it into pieces when cooled.
- 2
Prepare the Turkey
If using leftover roasted turkey breast, slice it into thin strips, approximately 1/4 inch thick. If cooking fresh turkey, roast it according to your preferred method and allow to cool before slicing.
- 3
Slice the Tomatoes
Wash and slice the tomatoes into medium-thick slices. Set aside.
- 4
Toast the Bread
Lightly toast the bread slices until golden brown. This can be done in a toaster or on a skillet.
Making the Mornay Sauce
- 5
Create the Roux
In a saucepan over medium heat, melt the unsalted butter. Once melted, add the all-purpose flour and whisk continuously for about 2-3 minutes until the mixture is golden and bubbly.
- 6
Add the Milk
Gradually pour in the whole milk while whisking to avoid lumps. Keep cooking until the mixture thickens, about 5-7 minutes.
- 7
Add the Cheeses
Once thickened, remove the sauce from heat and stir in the sharp cheddar and Parmesan cheese. Mix until completely melted and smooth. Season with salt, black pepper, and nutmeg.
Assembling the Hot Brown
- 8
Layer the Ingredients
On a plate, place two slices of toasted bread. Top each slice with an equal portion of sliced turkey breast, followed by a layer of sliced tomatoes.
- 9
Add the Mornay Sauce
Pour the mornay sauce generously over the turkey and tomatoes on each toast.
- 10
Add the Bacon
Sprinkle the crumbled bacon over the top of the sauce.
Final Cooking
- 11
Broil the Dish
Preheat the broiler in your oven. Place the assembled plates under the broiler for 3-5 minutes, or until the sauce is bubbly and golden brown.