American · Lunch
Kentucky Hot Brown
An open-faced turkey sandwich built on toasted white bread, layered with roast turkey breast and topped with a Mornay cheese sauce enriched with Pecorino Romano. The whole plate is broiled until bubbling and golden, then finished with crisp bacon and tomato slices.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
714Calories
54.3gProtein
37.4gFat
40.4gCarbs
12gSugar
2.6gFiber
1223mgSodium
179mgChol
19.9gSat Fat
652mgPotassium
428mgCalcium
1.8mgIron
1.1mcgVitamin B12
12.3mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Grate the Pecorino Romano and Parmesan, slice the tomato, and set roast turkey breast ready near the stove.
2
Fry bacon in a skillet over medium heat for 6 minutes, turning once, until browned and crisp, then drain on paper towel and toast the white bread.
3
Melt butter in a saucepan over medium heat, whisk in flour, cook 2 minutes until nutty and pale, then gradually whisk in whole milk until smooth.
4
Simmer the sauce over medium heat for 4 minutes, stirring constantly, until it coats a spoon, then off heat stir in Pecorino, nutmeg, salt and pepper.
5
Plate
Set toast in an ovenproof dish, pile turkey on top, pour sauce over, dust with Parmesan, broil on high 4 minutes until bubbling and browned in patches, then lay bacon and tomato over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g roast turkey breast
- 4 slices120g white bread
- 3 tbsp42g butter
- 3 tbsp24g all-purpose flour
- 1 1/2 cup360ml whole milk
- 2 1/2 oz70g Pecorino Romano
- 4 slices60g bacon
- 66 tomato slices (100g)
- 2 tbsp10g grated Parmesan
- a pinch of salt
- a pinch of black pepper
- a pinch of nutmeg
