KENTUCKY HOT BROWN

by: Ben Reitz / Charleston, SC

KENTUCKY HOT BROWN
Adapted from smitheyironware.com
KENTUCKY HOT BROWN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from smitheyironware.com

Ingredients

  • 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

Directions

1 From your French Boule, cut a ½” to 1” thick horizontal slice. Lightly butter both sides & Toast in the oven. 2 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. 3 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. 4 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 5 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. 6 Place the entire skillet under a broiler, keeping a close eye on the dish. Wait until the Mornay sauce begins to brown and bubble. 7 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 8 Remove the skillet from the broiler. Sprinkle with finely chopped parsley and paprika. Cut and serve immediately.

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