Classic Hot Brown | Dorothy Lane Market

Classic Hot Brown

PREP TIME 15 mins
COOK TIME 45 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

A savory, creamy open-faced sandwich.

INGREDIENTS

  • 2¼ cups whole milk
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2 cups shredded sharp white Cheddar cheese
  • ¼ cup parmesan cheese
  • 1 pinch of grated nutmeg, Kosher salt, and pepper
  • 16 slices DLM Uncured Applewood Smoked Bacon
  • 4 Roma tomatoes, cut into 1/4-inch thick slices
  • 1 Tbsp canola oil
  • 8 1/2-inch thick slices DLM Artisan Bread, such as Turkey Red Wheat
  • 4 Tbsp unsalted butter, cut into pieces
  • 2 lbs roast turkey breast, cut into 1/4-inch slices
  • 1½ cups shredded white Cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 tsp chopped chived and parsley, for garnish

INSTRUCTIONS

1
Preheat oven to 425°F.
2
Arrange the bacon on a rack set over a baking sheet, cook until golden and crisp, about 20 minutes.
3
In a small saucepan, bring the milk to a simmer.
4
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.
5
Remove the pan from the heat and stir in both cheeses until melted. Stir in the nutmeg and season with salt and pepper.
6
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.
7
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.
8
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.
9
Transfer the sandwiches to plates and top with the bacon. Garnish with chopped chives and parsley and serve hot.

Reviews

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Nov 23rd 2021

Yum!! This is a simple and yet rich recipe! Thank you 🙏🏻

- Jennie

Classic Hot Brown

Dorothy Lane Market
PREP TIME 15 mins
COOK TIME 45 mins
SERVINGS 8

INGREDIENTS

  • 2¼ cups whole milk
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 2 cups shredded sharp white Cheddar cheese
  • ¼ cup parmesan cheese
  • 1 pinch of grated nutmeg, Kosher salt, and pepper
  • 16 slices DLM Uncured Applewood Smoked Bacon
  • 4 Roma tomatoes, cut into 1/4-inch thick slices
  • 1 Tbsp canola oil
  • 8 1/2-inch thick slices DLM Artisan Bread, such as Turkey Red Wheat
  • 4 Tbsp unsalted butter, cut into pieces
  • 2 lbs roast turkey breast, cut into 1/4-inch slices
  • 1½ cups shredded white Cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 tsp chopped chived and parsley, for garnish

INSTRUCTIONS

1
Preheat oven to 425°F.
2
Arrange the bacon on a rack set over a baking sheet, cook until golden and crisp, about 20 minutes.
3
In a small saucepan, bring the milk to a simmer.
4
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.
5
Remove the pan from the heat and stir in both cheeses until melted. Stir in the nutmeg and season with salt and pepper.
6
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.
7
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.
8
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.
9
Transfer the sandwiches to plates and top with the bacon. Garnish with chopped chives and parsley and serve hot.

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