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Hot Brown Recipe

Just in time for the Kentucky Derby this Hot Brown Recipe is perfect for race day!

Course Main
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Brown Hotel

Ingredients

  • 2 oz. Whole Butter
  • 2 oz. All Purpose Flour
  • 1 Qt. Heavy Cream
  • 1/2 Cup Pecorino Romano Cheese Plus 1 Tablespoon for Garnish
  • dash Salt & Pepper to Taste
  • 14 oz. Sliced Roasted Turkey Breast
  • 2 Slices Texas Toast Crust Trimmed
  • 4 slices Crispy Bacon
  • 2 whole Roma Tomatoes Sliced in Half
  • dash Paprika
  • sprinkle Parsley

Instructions

  1. In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk whipping 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 cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
  2. For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.