I’ve never been to Kentucky and don’t have any plans to remedy that anytime in the near future. But I remain a devotee of the cheesy, salty Hot Brown.
This recipe varies from the classic in a few subtle, but essential ways, so I’ve christened it the Virginia Hot Brown. It’s totally gonna catch on.
For the Turkey
4 turkey breast cutlets
For the Mornay Sauce
2 1/cups milk
2 tbs unsalted butter
2 tbs flour
8 oz sharp white cheddar
1/4 cup pecorino romano
1 tsp Worcestshire
5 strips bacon, cut in half
Toast–nice, thick white bread
Heat oven to 450. Coat turkey breasts in salt and pepper and extra virgin olive oil and cook for 10-15 minutes until done.
Meanwhile, fry up your bacon. At the same time, melt the butter in a skillet on medium heat and add flour. Stir roux for a minute until flour is combined. Heat your milk in a sauce pan (Or be lazy and pop it in the microwave like I did. Make sure it’s warm but not simmering or boiling).
Add milk to the roux slowly. Stir constantly. When all milk is added, bring to boil, continuing to stir. When the mixture thickens, remove from heat and add cheeses, Worcestshire, and salt/pepper to taste.
Cut tomato into thick slices. Toast your bread. A thick Texas toast is best.
Place turkey on top of the toast. Top with tomato. Slather in sauce. Crown with bacon.