Turkey, tomatoes, bacon, mornay saucejust the indulgence you gotta celebrate the Kentucky Derby.
If you like a good old fashioned hot turkey sandwich, youll love a Kentucky Hot Brown!
A Kentucky Hot Brown is indulgence personified.
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Today, tourists and locals alike can find the Kentucky Hot Brown on restaurant menus throughout Louisville.
You dont want the buttered frozen loaf.
You want it at least 3/4 inch thick.
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Trim the crust if you want to be authentic or leave it on if thats your preference.
Lay the bacon slices on one of the baking sheets.
Transfer bacon to a paper-towel lined plate to drain excess grease.
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Toast 4 slices of bread in a toaster, toaster oven, or regular oven.
On the remaining baking sheet place two slices of toast side by side in a single layer.
Cut the other two slices of toast on a diagonal to form triangles and set those pieces aside.
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Cut four slices of tomato.
Divide the turkey evenly between the slices of toast on the baking sheet.
Top each stack of turkey with two slices of tomato.
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Season with salt and pepper.
Set a small heavy-bottomed saucepan over medium heat.
This will allow the raw flour taste to cook out.
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When you first start pouring in the liquid, it will look ugly and grainy.
Remove the sauce from the heat and whisk in the cheese, salt, pepper, and nutmeg.
Whisk to combine until the cheese melts.
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Taste and adjust seasonings as necessary, keeping in mind the saltiness of your turkey.
Spoon half of the sauce over each sandwich.
Set the oven rack about 5 inches from the broiler element.
Broil the sandwiches until the sauce is browned in spots and bubbling, 3 to 5 minutes.
With a spatula, transfer each sandwich and two triangles of toast to a plate.
Spoon the remaining sauce from the baking dish onto the plates.
Crisscross 2 slices of bacon over top each sandwich and garnish with parsley.
Serve while still hot.
