Kentucky Hot Brown-wich
A riff on the Kentucky hot brown open-faced sandwich. Except we close the face on this version and tuck it into a soft brioche bun.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Roasting rack
- Grater
- Baking sheet
- Baking pan
- Pot
- Whisk
- Bread knife
- Chef's knife
- Cutting board
- Oven
- Stove
Ingredients
- 2 1/2 to 3 pounds boneless, skinless turkey breast
- 3 tablespoons olive oil
- 2 tablespoons ground black pepper
- 1 tablespoon plus one teaspoon kosher salt
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 cup Pecorino Romano, grated (plus more for garnish)
- pinch of ground nutmeg
- ground black pepper
- kosher salt
- 4 brioche buns
- 8 tomato slices
- 8 to 10 turkey slices (from above)
- Mornay sauce (from above)
- 8 bacon slices
- paprika (for garnish)
- parsley, finely chopped (for garnish)
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