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Kentucky hot browns

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Amanda Ivy

Executive Chef

Old Mill Bread

Mornay Sauce:

6 Tablespoons Butter

6 Tablespoons Flour

3 Cups Milk

½ Cup Grated Pecorino or Parmesan Cheese

Salt and Pepper to taste.

In a sauce pan over medium heat, melt the butter and flour together stirring constantly for 3 minutes. Be sure to lower the heat if the mixture begins to brown.

One cup at a time, whisk in the milk and let thicken until the consistency of gravy, continuing to stir.

Remove from heat and stir in the cheese, salt and pepper.

Hot Browns:

1 Old Mill Bread Baguette cut in 1 inch thick slices.

8-12oz Sliced Roasted Turkey


Mornay Sauce

½ Cup Freshly Grated Pecorino Cheese (or Parm)

1 Bunch of Flat Leaf Parsley, Chopped

2 Roma Tomatoes Diced

Salt and Pepper (Bonus for using Maldon Finishing Salt)

4 Tablespoons Melted Butter

Brush the Baguette Slices and Toast in an Oven set to 425 degrees for 3 -5 minutes.

Top the Toasted Slices in the following order: Bread, Turkey, Mornay and Cheese.

Return to the oven for 3 minutes.

Top with Parsley, Tomatoes, Salt and Pepper.

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