Hot Brown

 

A specialty of the Brown Hotel in Louisville, KY since the 1920's, and one of my all-time favorite lunches.  It's an unexpected way to use some of that leftover turkey on day 2 after Thanksgiving, and your family will think you're a genius.

The acid of the tomatoes is needed to cut through the richness of the decadent sauce, so make sure they are firm when you use them, and not overly ripe.

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(WHAT YOU WILL NEED)

               serves 4

4 slices white bread, crusts cut off

4 large roma tomatoes, sliced

leftover turkey breast 

paprika

parsley (freshly chopped, or dried flakes)

8 slices cooked bacon

oven-safe individual dishes, buttered

for sauce:

1/2 stick butter

1/4 cup all-purpose flour

1 cup heavy cream

1 cup whole milk

1/2 - 3/4  cup freshly grated parmesan or pecorino romano cheese, plus a little more for the top

1/8 cup chicken broth

splash dry white wine

salt/pepper

First you need to prepare the hot browns in the dishes:

Preheat oven to 400 degrees

Place a piece of bread in each buttered dish.  Top with turkey and lay tomato slices around the dish.  Sprinkle lightly with salt and pepper.  Place the dishes in the oven to toast while you make the sauce.

ready for the oven

Make the sauce:  melt butter in a saucepan over medium heat.  Whisk in flour until it forms a roux--cook a few minutes until it browns, stirring often.  Whisk in cream and milk.  As it thickens, whisk in wine and broth. Continue whisking until it has thickened slightly.  Remove from heat and add in the cheese, whisk until smooth.  Add salt and pepper to taste.

Take dishes out of the oven and pour sauce over each, covering the top completely.  Sprinkle  lightly with more grated cheese and paprika--place under heated broiler for approx 5 minutes, until they begin to bubble and brown nicely.

Remove from oven, cross 2 cooked bacon slices over the top, finish with parsley, and serve immediately with knife and fork.