📝 About This Recipe
Born in 1926 at the historic Brown Hotel in Louisville, Kentucky, this open-faced masterpiece is the ultimate expression of Southern comfort. It features thick-cut roasted turkey nestled on toasted Texas toast, smothered in a rich, velvety Pecorino Romano Mornay sauce, and finished under the broiler until bubbly and golden. Topped with crispy bacon and juicy tomatoes, every bite offers a decadent symphony of salty, creamy, and savory flavors that truly define indulgence.
🥗 Ingredients
The Mornay Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1/2 cup Pecorino Romano Cheese (freshly grated, plus extra for topping)
- 1/4 cup Heavy Cream (optional, for extra richness)
- 1/8 teaspoon Nutmeg (freshly grated)
- to taste Kosher Salt and Black Pepper
The Sandwich Assembly
- 2 thick slices Texas Toast (crusts removed if desired)
- 14 ounces Roasted Turkey Breast (thickly sliced)
- 2 Roma Tomatoes (halved)
- 4 slices Bacon (cooked until crispy)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 pinch Paprika (for color)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) for the initial warming, and ensure your broiler is ready for the final step.
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2
In a heavy-bottomed saucepan over medium heat, melt the 4 tablespoons of butter until it begins to foam.
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3
Whisk in the flour to create a roux. Cook for 2-3 minutes, whisking constantly, until the raw flour scent is gone but the roux remains pale.
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4
Slowly pour in the milk one splash at a time, whisking vigorously to prevent lumps. Continue cooking until the sauce thickens enough to coat the back of a spoon.
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5
Remove the pan from the heat. Stir in the Pecorino Romano cheese until melted and smooth. Fold in the heavy cream if using.
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6
Season the Mornay sauce with salt, pepper, and a pinch of nutmeg. Set aside in a warm spot.
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7
Toast the Texas toast slices until golden brown on both sides. Place each slice in the center of an individual oven-safe dish or skillet.
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8
Place a generous portion of the sliced turkey (about 7 oz per sandwich) directly on top of each piece of toast.
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9
Pour a liberal amount of the Mornay sauce over the turkey, completely covering the meat and letting it cascade down the sides of the toast.
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10
Sprinkle a little extra Pecorino Romano and a dash of paprika over the top for a beautiful crust.
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11
Place the dishes in the oven for 5 minutes to ensure the turkey is heated through, then turn the broiler to high.
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12
Broil for 2-4 minutes, watching closely, until the sauce is bubbly and develops brown, caramelized spots.
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13
Remove from the oven and immediately cross two slices of crispy bacon over the top of each sandwich.
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14
Place two tomato halves alongside the sandwich and garnish the entire dish with fresh parsley.
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15
Serve immediately while the sauce is molten and the toast is still crisp at the edges.
💡 Chef's Tips
Always use a high-quality, aged Pecorino Romano; its salty punch is what defines the authentic flavor of the sauce. If you don't have Texas toast, use any thick-cut brioche or pullman loaf—just ensure it is sturdy enough to hold the heavy sauce. Don't overcook the roux; you want a 'white roux' to keep the sauce bright and creamy rather than nutty. If the sauce becomes too thick while sitting, whisk in a tablespoon of warm milk to loosen it before pouring. Use thick-cut, oven-roasted turkey rather than deli meat for the best texture and 'mouthfeel'.
🍽️ Serving Suggestions
Pair with a crisp, cold Kentucky Bourbon Ale or a classic Mint Julep to cut through the richness. Serve with a side of simple mixed greens dressed in a bright lemon vinaigrette to balance the heavy cream. A small bowl of bread and butter pickles provides a nice acidic crunch between bites. For a spicy kick, serve with a bottle of your favorite vinegary hot sauce on the side. Enjoy as a decadent brunch centerpiece or a sophisticated 'late-night' supper.