Kentucky Hot Brown Sandwich

By RoketJSquerl

Ingredients

• Mornay Sauce:
• 2 tablespoons of butter
• 2 tablespoons of all purpose flour
• 1-1/2 cups of half and half
• 1/2 cup of shredded Swiss cheese
• 2 tablespoons of shredded Parmesan cheese, plus
• additional for garnish
• 1/2 teaspoon spicy mustard
• Salt and white pepper to taste
• Sandwich:
• 10 ounces of thick sliced, roasted turkey breast, divided
• 4 slices of bacon, cooked crisp
• 4 thick slices of bread, toasted, crust removed
• and sliced diagonally
• 1/2 of a large tomato, cut into 4 wedges
• Paprika, to garnish
• Parsley, to garnish

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Preheat the oven to broil. Toast the bread and remove the crusts.

In a skillet over medium heat, melt the butter and whisk in the flour. Cook, stirring constantly for about 4 minutes. Whisk in the half and half and simmer until mixture thickens. Remove skillet from the heat and stir in the shredded Swiss and Parmesan cheeses, mustard, and salt and pepper, until well blended. Taste and adjust seasonings.

For each serving, lay one slice of the cut and toasted bread in the bottom of an oven safe serving dish. Set aside the remaining toast. Add 2 thick slices of turkey breast (about 5 ounces) on top of the toast for each dish and arrange 2 wedges of tomato at the opposite edges of the dish, along the base of the turkey. Divide the Mornay Sauce evenly between the two dishes, over the top of the turkey. Garnish the top with a pinch of the Parmesan cheese.

Place both dishes onto a baking sheet and transfer under the broiler, leaving the oven cracked. Broil just until the cheese begins to bubble and it turns light brown on top. Using pot holders, carefully remove the plates and place each of them onto another oven safe serving plate. Add the additional toast points to the platter, if desired. Sprinkle a bit of paprika on top for color, cross two whole slices of the crispy bacon on the top of each dish, and add a sprinkle of parsley and another pinch of Parmesan cheese. Serve immediately.

Note: Can use a mix of half Gruyere and half Parmesan for the Swiss and Parmesan, but it can be any cheese you like really. The Brown Hotel uses only Pecorino Romano, but Romano is a bit strong for my taste, so I used a mix of mostly shredded Swiss cheese with just a bit of Parmesan. The Brown Hotel also uses heavy whipping cream in their Mornay sauce, where I used half and half.

Makes 2