by Brie Miller
1 1/2 tbsp salted butter
1 1/2 tbsp all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese plus extra for garnish
1 pinch nutmeg (ground)
1 dash salt and pepper
14 oz roasted turkey breast (sliced thick)
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes (sliced in half)
1/2 tsp Paprika
1 tsp parsley
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 cheese until the Mornay sauce is smooth.
Add nutmeg, salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey.
Take the two halves of Roma tomato and 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 parsley and serve immediately.
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