Boondocks Hot Brown

© Katherine Stetson

The classic version was born in Kentucky, and this is our version for the Boondocks!  A good trick is to warm the turkey slices directly in the sauce prior to assembling the sandwiches.

For four sandwiches:

  • 4 slices home-style sandwich bread, preferably homemade, toasted
  • 8 slices of bacon, cooked to a crisp, drained and set aside
  • sufficient slices of roast turkey to cover four slices of toasted bread
  • 8 slices of ripe tomato, seasoned
  • 1 cup Parmesan Wine Sauce, recipe follows
  • freshly cracked pepper, to taste

Parmesan Wine Sauce Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • pinch cayenne pepper
  • ¾ cup whole milk, warmed
  • ¼ cup dry white wine, warmed

In a small skillet over medium heat, melt butter and add flour and cayenne.  Whisk to combine and allow to cook for about 1-2 minutes.  Slowly add milk and wine, whisking constantly until mixture thickens.  Stir in cheese until melted and creamy.  Add turkey slices and simmer briefly.

Preheat the broiler.  Assemble toasts on a baking sheet.  Top with the warmed turkey and sauce and the tomatoes.  Broil for several minutes, until bubbling, and add the bacon atop the tomatoes.  Broil for an additional 20-30 seconds.  Serve immediately.

Copyright © Katherine Stetson, all rights reserved.