- 1/2 stick of unsalted butter
- 2 oz of flour
- 1 qt of heavy cream
- 1/2 cup of Pecorino Romano cheese, plus 2 tbs
- 2 slices of Texas toast (thick sliced white bread) crust's trimmed
- 4 slices of thick sliced crispy bacon
- 2 Roma tomatoes sliced in half
- Kosher salt and fresh cracked black pepper
- Paprika for garnish
- Parsley for garnish
This is a famous recipe for basically a open face turkey sandwich with cheese sauce and bacon. This is a Kentucky classic that was invented by chef Fred Schmidt of the Brown hotel in the 1920’s. This sandwich is a Louisville classic to this day.
- Cook bacon in whatever manner you desire, and set aside.
- In a two quart sauce pan, melt butter and slowly whisk in flour until a thick paste forms. (roux)
- Continue to cook roux for 2 minutes over medium low heat, stirring frequently.
- Whisk cream into roux and cook over medium heat until the cream begins to simmer. (2 to 3 minutes)
- Remove sauce from heat, and slowly whisk in the 1/2 cup of Romano cheese until the sauce (mornay) is smooth. Season with salt and pepper.
- For each Hot Brown place one slice of toast in an oven safe dish and cover with 1/2 lb of turkey.
- Take two halves of tomato and set them along side the base of the turkey and toast.
- Pour one half of the mornay sauce to completely cover the dish.
- Sprinkle with the additional cheese.
- Place the entire dish under a broiler until cheese sauce begins to brown and bubble.
- Remove from broiler and cross two bacon slices on top.
- Sprinkle generously with paprika and parsley.