There are endless variations on this recipe. Some omit the tomatoes and the parsley. Others use biscuits instead of toast. Feel free to adapt it to your tastes. The following recipe comes from the website of the Brown Hotel in Louisville, Ky., where the dish originated.
The Legendary Hot Brown Recipe
2 ounces butter
2 ounces flour
1 quart heavy cream
1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish
Salt, to taste
Pepper, to taste
14 ounces sliced roasted turkey breast
2 slices of Texas toast (crust trimmed)
4 slices of crispy bacon
2 roma tomatoes, sliced in half
Paprika, for garnish
Parsley, for garnish
In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk whipping cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste.
For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 ounces of turkey. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Next, pour one half of the Mornay sauce to cover the dish completely. Sprinkle with additional Pecorino Romano cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross 2 pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
Makes 2 servings.
From the Brown Hotel