The Hot Brown From Louisville Brown Hotel

Makes Two Hot Browns

2 oz butter
2 oz all purpose flour
1 qt heavy cream
1/2 C pecorino romano cheese, plus 1 T. for garnish
Salt and pepper to taste
14 oz sliced roasted turkey breast
2 slices of Texas toast (crust trimmed)
4 slices of crispy bacon
2 roma tomatoes, sliced in half
Paprika
Parsley

In a 2 qt saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste(roux)
Continue to cook the roux for 2 min. over medium-low heat, stirring frequently.  Whisk whipping 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 Romano cheese until the Mornay sauce is smooth.  Add salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz of turkey.  Take two halves of Roma tomato and set them along set them along side of base of turkey and toast.  Next, pour one half of the Mornay sauce to completely cover the dish.  Sprinkle with additional Romano cheese.  Place the entire dish under a broiler until cheese begins to brown and bubble.  Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, serve immediately.

Freckle Sandwiches

1 lbs ham thinly sliced

¼ lbs butter

1/8 c mustard

1/8 c poppy seeds

slices of swiss cheese

Mined onion

12 slider buns

Melt butter, stir in seeds and mustard. Add ham and coat well. Sprinkle onions in and poppy seeds,mix well. I put a small square of cheese on top and bottom of buns then ham in the middle. Wrap in foil. Bake 350 for 15 minutes. Double the recipe for a larger crowd.