How to Make The Hot Brown - A Step-by-Step Guide

The Hot Brown is a classic American dish that originated at the Brown Hotel in Louisville, Kentucky in the 1920s. This open-faced sandwich is a culinary masterpiece that is the perfect combination of savory and indulgent. It is a rich and decadent dish that is perfect for a special occasion or a comforting meal at home. The Hot Brown consists of turkey, bacon, and a creamy Mornay sauce, all piled high on top of thick slices of toast. It is then broiled until the cheese is bubbly and golden br...

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Ingredients

  • 2 pounds boneless turkey breast with skin on
  • 1 tablespoon kosher salt
  • 1 teaspoon herbes de Provence
  • 1 teaspoon oil
  • 8 slices bacon
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • ½ cup grated Pecorino Romano cheese
  • 1 pinch freshly grated nutmeg
  • 8 slices white bread, toasted
  • 12 slices tomato
  • 8 tablespoons grated Pecorino Romano cheese, or to taste
  • 1 pinch paprika, or to taste
  • 4 teaspoons chopped Italian parsley, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
  • Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
  • Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
  • Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
  • Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
  • Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
  • Cut turkey into thick slices. Pull off the skin.
  • Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.
  • Nutrition

    1280 cal.

    • Total Fat: 85g
    • Saturated Fat: 44g
    • Cholesterol: 400mg
    • Sodium: 2841mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 89g
    • Vitamin C: 13mg
    • Calcium: 533mg
    • Iron: 6mg
    • Potassium: 1136mg