Kentucky Hot Brown Sandwich
Smothered in a delicate mornay sauce, the Kentucky hot brown sandwich is an open-face sandwich made with slices of toast stacked with roasted turkey, a tomato slice, and pieces of crispy bacon.
Servings: 2 sandwiches
Ingredients
- 4 slices bacon
- 2 slices white bread thick cut (like Texas toast)
- 4 slices thick-cut roast turkey breast (about ½ pound)
- 1 cup white cheddar cheeses shredded
- ¼ cup Pecorino Romano cheese grated or shredded
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 dash nutmeg
- 1-2 Roma tomatoes sliced
- salt & pepper to taste
- hot sauce to taste
- ⅓ cup parsley for garnish
Instructions
Cook Bacon and Roast Tomatoes
- Preheat oven to 400℉ and line a baking sheet with aluminum foil for easy cleanup. I used two separate sheets, one for the bacon and one for the tomatoes (so that the tomatoes stay out of the bacon grease and don't become greasy).
- Place the strips of bacon and the sliced tomatoes (you can drizzle the tomatoes with olive oil if desired) on the baking sheet. Then, place them in the oven to cook, with the tomatoes closest to the oven door. Cook for 20 minutes, or until the fat has rendered, the bacon is browned, and the tomatoes are roasted.Remove the pan from the oven, drain the bacon on a plate covered with paper towels, and set it aside.
Prepare Mornay Sauce
- In a saucepan, over medium heat, melt 2 tablespoons of butter. Add one tablespoon of flour to cook (for approximately 1 minute )while stirring.
- Gradually whisk in the milk (one-quarter cup at a time). Allow the milk to fully incorporate with the butter and flour mixture before adding more. Continue with the remaining milk. Cook until the sauce starts to simmer and is thickened, whisking almost constantly, about 3-5 minutes.
- Remove from the heat and whisk in grated cheddar and Romano cheeses until melted. Season with a dash of nutmeg, salt, pepper (to taste), and a few dashes of hot sauce (if desired- to taste.)
Toast the Bread and Assemble Sandwiches
- Toast the bread slices in a toaster until golden and place two slices on a baking tray.Likewise, you can toast bread in the oven by buttering bread slices and placing them on foil-lined baking sheets. Toast under the broiler for 1-2 minutes, then flip and toast the other side.
- Top toasted bread with the turkey, then tomatoes, then spoon on the sauce and broil for 2-3 minutes.
- Transfer to plates and top with two pieces of bacon, formed in a criss-cross pattern, per sandwich. Garnish with fresh chopped parsley, salt, pepper, and hot sauce to taste.
Nutrition
Serving: 1sandwich | Calories: 504kcal | Carbohydrates: 20g | Protein: 23g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 107mg | Sodium: 930mg | Potassium: 254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2069IU | Vitamin C: 18mg | Calcium: 609mg | Iron: 2mg
Find it online:
www.soulfullymade.com/kentucky-hot-brown-sandwich/