Classic Hot Brown
|2 1/4 cups whole milk|
|2 Tbsp unsalted butter|
|2 Tbsp all-purpose flour|
|2 cups shredded sharp white Cheddar cheese|
|1/4 cup freshly grated Parmesan cheese|
|Pinch of freshly grated nutmeg|
|16 slices DLM Uncured Applewood Smoked Bacon|
|4 Roma tomatoes, cut into 1/4-inch thick slices|
|1 Tbsp canola oil|
|Salt and pepper|
|(8) 1/2-inch thick slices DLM Turkey Red Wheat Bread|
|4 Tbsp unsalted butter, cut into pieces|
|2 lbs roast turkey breast, sliced 1/4-inch thick|
|1 1/2 cups shredded sharp white Cheddar cheese|
|1/2 cup freshly grated Parmesan cheese|
|Chopped chives and parsley, for garnish|
To prepare the sauce:
In a small saucepan, bring the milk to a simmer. In a medium saucepan, melt the butter. Add the flour and whisk over moderate heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Cook, whisking until thickened, about 5 minutes. Remove the pan from the heat and stir in both cheeses until melted. Stir in the nutmeg and season with salt and pepper.
To prepare the sandwiches:
Preheat oven to 425°F. Arrange the bacon on a rack set over a baking sheet, cook until golden and crisp, about 20 minutes.
Preheat the broiler. Arrange the tomato slices on a baking sheet, drizzle with the oil and season with salt and pepper. Broil 6 inches from the heat until lightly charred, 1 to 2 minutes per side; keep warm.
Arrange the bread on a foil-lined baking sheet and spread each slice with 1/2 Tbsp of the butter; season with salt and pepper. Broil until lightly toasted, about 2 minutes. Flip the bread and toast for 1 minute. Top each toast with some turkey and a couple slices of tomato. Spoon the sauce on top and sprinkle on both cheeses. Broil until the cheese is melted and golden brown, 2 to 3 minutes. Transfer the sandwiches to plates and top with the bacon. Garnish with chopped chives and parsley and serve hot.
Makes 8 servings