The Legendary Hot Brown
Makes 2 sandwiches. Recipe is from The Brown Hotel in Louisville, Ky. According to its website, http://www.brownhotel.com, “In the 1920s, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat.”
2 ozs. whole butter
2 ozs. all-purpose flour
16 ozs. heavy cream
1/2 cup Pecorino Romano cheese, plus 1 tbl. for garnish
Salt and pepper to taste
14 ozs. sliced roasted turkey breast
2 slices Texas toast, crust trimmed
4 slices crispy bacon
2 Roma tomatoes, sliced in half
1. To make Mornay sauce: In a two-quart saucepan, melt butter and slowly whisk in flour until it forms a thick 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 to 3 minutes.
2. Remove sauce from heat and slowly whisk in 1/2 cup cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
3. Assemble the sandwich: For each sandwich, place one slice of toast on a oven-safe dish. Cover the slice of bread with 7 ounces of turkey. Place the two halves of a Roma tomato alongside the base of turkey and toast. Pour half of the Mornay sauce to completely cover the dish. Sprinkle with addtional cheese. Place entire dish under a broiler until the cheese begins to brown and bubble. Remove from broiler, cross 2 pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
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