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Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately. Place entire dish under a broiler until cheese begins to brown and bubble.

Sprinkle with additional Pecorino Romano cheese.

Next, pour one half of the Mornay sauce to completely cover the dish. Take the two halves of Roma tomato and set them alongside the base of turkey and toast. Add salt and pepper to taste.įor each Hot Brown, place one slice of toast in an oven-safe dish and cover with 7 ounces of turkey. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer about 2-3 minutes. In a two-quart saucepan, melt butter and slowly whisk in flour until combined and a thick paste (roux) forms.Ĭontinue to cook roux for two minutes over medium-low heat, stirring frequently.

2 slices of Texas toast (crusts trimmed).

1/2 cup Pecorino Romano cheese, plus 1 tablespoon for garnish.

Legendary Hot Brown Recipe from the Brown Hotel Want to try to make a Hot Brown Sandwich at home? The dish was a viral hit, and became so popular that locals and tourists started visiting the hotel restaurant just for a bite of Hot Brown.