Work hard, play hard. This is a hearty sandwich from deep within the heart of Louisville's no-nonsense traditions. Be sure to make the signature "X" with the bacon across the top.
Kentucky Hot Brown
From "Southern Living off the Eaten Path: Favorite Southern dives and 150 recipes that made them famous"
By Morgan Murphy (256 pp., $21.95, Oxmoor House)
"Make this classic sandwich with left-over turkey holiday turkey for best flavor." –The Brown Hotel, Louisville, Ky.
Makes 4 servings
1/4 cup butter
1/3 cup all-purpose flour
4 cups heavy cream
10 tablespoons grated pecorino Romano cheese, divided
1/4 teaspoon salt
1/2 teaspoon pepper
1 lb. thinly sliced roasted turkey breast
4 Texas toast slices
4 plum tomatoes, halved lengthwise
1/4 teaspoon paprika
8 cooked bacon slices
2 tablespoons chopped fresh parsley
Preheat broiler with oven rack 4 inches from heat. Melt butter in a heavy 2-quart saucepan over medium-low heat; whisk in flour until smooth. Cook 2 minutes, whisking constantly. Gradually whisk in cream; cook over medium heat, whisking constantly 3 minutes until mixture is thickened and bubbly. Stir in 1/2 cup cheese, salt, and pepper.
Trim crusts from toast. Place 1 toast slice in each of 2 (24-ounce) lightly greased individual casserole dishes. Place 2 tomato halves beside each toast slice. Top toast slices with turkey. Spoon cheese sauce over turkey and tomato; sprinkle with 2 tablespoons cheese.
Broil 5 minutes or until cheese begins to brown. Sprinkle with paprika. Arrange 2 bacon slices in an "X" pattern on top of each casserole. Sprinkle with parsley.
