2 oz whole butter
2 oz flour
16 oz heavy cream
1/2 c Pecorino Romano cheese & 1 T for garnish
salt & pepper to taste
14 oz sliced roasted turkey breast
2 slices of Texas toast, crusts trimmed
4 slices of crispy bacon
2 Roma tomatoes, sliced in half
In a 2 qt saucepan, melt butter and slowly whisk in flour until combined and a thick paste (roux) forms. Continue to cook roux for 2 min over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2 – 3 min. 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 1 slice of toast in an oven safe dish and cover with 7 oz turkey. Take 2 halves of Roma tomato and set them alongside the base of turkey and toast. Pour 1/2 Mornay sauce to completely cover the dish. 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.