The Legendary Hot Brown Recipe

The Legendary Hot Brown Recipe

2 ounces butter
2 ounces all purpose flour
1 quart heavy cream
1/2 cup Pecorino Romano cheese, Plus 1 tablespoon for garnish
Salt & Pepper to Taste
14 ounces sliced roasted turkey breast
2 slices of Texas Toast (crust trimmed)
4 slices of crispy bacon, I like Applewood smoked bacon
2 Roma tomatoes, sliced in half
Paprika, Parsley

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.

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.

Makes Two Hot Browns