KENTUCKY HOT BROWN
Ben Reitz / Charleston, SC
- 2 2 2 OUNCES UNSALTED SWEET CREAM BUTTER
- 1 1/2 1 1/2 1/2 OUNCES ALL-PURPOSE FLOUR
- 10 10 10 OUNCES HEAVY WHIPPING CREAM
- 6 6 6 OUNCES HEAVY CREAM
- 1/2 1/2 1/8 CUP PECORINO ROMANO CHEESE + 1/8 CUP FOR GARNISH
- 1/4 1/4 1/8 CUP EXTRA SHARP WHITE CHEDDAR CHEESE + 1/8 CUP FOR GARNISH
- 1 1 TO 10” BOULE (9” TO 10” IN DIAMETER)
- 2 2 2 THICK SLICES ROAST TURKEY BREAST (1/2 POUND PER SLICE)
- 3 3 3 SLICES OF THICK-CUT BACON
- 2 2 2 LARGE TOMATOES (ONE RED, ONE YELLOW)
- PINCH A PINCH OF PAPRIKA & CAYENNE
- TO + SALT & PEPPER TO TASTE
Adapted from smitheyironware.com
From your French Boule, cut a ½” to 1” thick horizontal slice. Lightly butter both sides & Toast in the oven.
Cook 3 slices of bacon (or 6, because someone will inevitably steal several in-passing), setting aside for later. Finely grate your Pecorino Romano & Sharp White Cheddar cheeses, keeping them separate.
In a small saucepan, melt the butter over medium-low heat & slowly whisk in the flour until a roux forms. Cook your roux for 1-2 minutes, stirring constantly. Whisk in both the heavy cream & the heavy whipping cream, adding slowly and whisking constantly to prevent the sauce from breaking. Add in the Pecorino.
Center your toasted Boule slice in the middle of your Smithey, followed by the slices of turkey breast. Add two ½” slices of the tomato on top of the turkey
Pour the entirety of your Mornay sauce over the dish, completely covering it. Sprinkle with additional Pecorino & cheddar cheeses, reserving a tablespoon of each to garnish the final dish.
Place the entire skillet under a broiler, keeping a close eye on the dish. Wait until the Mornay sauce begins to brown and bubble.
Remove the skillet from the broiler. Place the remaining slice of each tomato atop the dish followed by 3 pieces of crispy bacon, sprinkle with the remaining grated cheese. Broil on high until the cheese melts
Remove the skillet from the broiler. Sprinkle with finely chopped parsley and paprika. Cut and serve immediately.