How to Make a Kentucky Hot Brown

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork bacon

Turkey bacon is lower in fat.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar has fewer calories.

Preheat the oven to 400°F (204°C).

Cut the crust off the shupan bread and slice it thickly.

Place the bread in an ovenproof dish, preferably a cast iron skillet.

Cut the Roma tomato into quarters and tuck them into the sides of the dish.

Slice the leftover turkey breast into thick slices, about 1/2 inch thick.

Place the turkey slices on top of the bread in the dish.

Put 2 slices of thick cut bacon in the oven to bake.

In a saucepan, melt 2 tablespoons of butter over medium heat.

Add 1 tablespoon of flour to the melted butter and whisk to form a blonde roux, avoiding any color change.

Gradually add 1 cup of cold heavy cream to the roux while whisking to prevent clumping.

Grate Pecorino Romano cheese and whisk it into the sauce until melted and smooth.

Season the sauce with salt and pepper, and add paprika if desired.

Bake the bread, turkey, and bacon in the oven for about 10 to 15 minutes until the bread is toasted and the turkey is heated through.

Flip the toasted bread over so the crispy side is down.

Coat the turkey with the cheese sauce, using about half a cup of the sauce.

Lay the partially cooked bacon over the top of the sauce in a crisscross pattern.

Return the dish to the oven to broil until the sauce is bubbly and the bacon is fully crisp.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens