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         Title: Kentucky's Famous Hot Browns   
    Categories: Dairy, Cheese, Breads, Poultry, Vegetables   
         Yield: 2 Servings   
       
       1/4 c  Unsalted butter   
       1/4 c  A-P flour   
         1 c  Heavy cream   
         1 c  Whole milk   
       1/2 c  + 1 tb grated Pecorino   
              Romano cheese; divided   
           pn Ground nutmeg   
              Salt & pepper   
         4 sl Texas toast; crust trimmed   
         2    Plum tomatoes; sliced in   
              - half   
        14 oz Thick sliced roast turkey   
              - breast   
         4 sl Bacon; cooked   
              Paprika   
              Fresh parsley; fine chopped   
       
     In a 2 quart saucepan, melt butter and slowly whisk in   
     flour until combined and forms a thick paste, or roux.   
     Continue to cook the roux for 2 minutes over medium-low   
     heat, stirring frequently. Slowly whisk the heavy cream   
     and whole milk into the roux, about 1/4 cup at a time   
     until incorporated. Stir and cook over medium heat until   
     the cream begins to simmer, about 2 to 3 minutes.   
        
     Remove the sauce from the heat and slowly whisk in 1/2   
     cup of the Romano cheese until the Mornay sauce is   
     smooth. Add a pinch of nutmeg, and season with salt and   
     pepper to taste. Set the sauce aside.   
        
     Set the oven @ 350ºF/175ºC.   
        
     Place two oven-safe dishes on your work surface. For   
     each Hot Brown, place a slice of toast with the crusts   
     cut off in the center of each dish. Take the remaining   
     two slices of toast and cut each in half corner to   
     corner to make two triangles. Place the two triangles on   
     either side of the whole piece of toast. Top each dish   
     with 7 ounces of turkey. Take the two halves of plum   
     tomato and set them in each dish. Pour the prepared   
     Mornay sauce over the turkey, bread and tomatoes. You   
     will use half of the sauce for each dish.   
        
     Place the dishes in the oven and cook until they begin   
     to brown and bubble, about 10 to 15 minutes. Remove from   
     the oven, then cross two pieces of crispy bacon on top   
     and sprinkle with remaining 1 tablespoon Romano cheese,   
     paprika and parsley. Serve immediately.   
        
     Kristina Vänni   
        
     Makes: 2 Hot Browns.   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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