Derby Everyday! Sarah's Kentucky Hot Brown Recipe

Yesterday was the 139th Run for the Roses aka the Kentucky Derby.  Per tradition I decided to make Kentucky Hot Browns and for fun Mint Julep Cupcakes. I didn't follow the Hot Brown recipes online exactly.  I did my own thing a little bit. These were so yummy, quick & easy and my guests approved.  I included my recipe below.  Next time you have friends over consider making them.  Your guests will not be disappointed.   Who doesn't love bread, cheese & bacon all in one dish?!  They were so yummy I might declare it Derby Day, everyday!  

Sarah's Kentucky Hot Brown Recipe

Ingredients:

1 Large long, baguette-like loaf of Cuban bread from your grocery store bakery
1 Package of sliced roasted turkey meat
3 sliced Roma tomatoes
1 Package of sliced Swiss cheese
1 Package of sliced bacon
Mornay Sauce Ingredients:
2T All-purpose flour
2T Butter
2 Cups of Whole Milk (can use cream or skim milk depending on the fat content you desire)
1 Cup of shredded White Cheddar
Couple shakes of Salt, Pepper & Hot Sauce to your seasoned preference

Prep Work:
Turn your broiler on Hi Heat.
Cook sliced bacon and set aside. Cook till fully cooked but not crispy. You can buy the fully cooked bacon to cut out this step if in a hurry.

Making the Mornay Sauce:
1) Melt the butter in a large sauce pan over Med. heat
2) Add the Flour slowly while mixing with a whisk to make sure all the lumps are gone and it is smooth
3) Let the butter and flour, aka roux, simmer for a minute
3) Slowly, a little at a time, add all the milk while stirring constantly
4) Add your shredded white cheddar cheese
5) Let it simmer, stirring occasionally, until it thickens to a glaze consistency
6) Remove from heat and set aside

Assemble & Broil The Hot Brown:
1) Slice your loaf of bread into thick slices. About an inch to an inch and a half thick
2) Lay your slices flat on your broiler pan
3) Ladle half of your mornay sacue over the sliced bread
4) Pile your turkey meat onto each slice of bread
5) Layer on roma tomatoes. I did two per slice of bread.
6) Ladle the rest of the mornay sauce over the slices of bread. Try to hit every surface of each sandwich.  Extra sauce will pool at the bottom of the broiler pan.
7) Lay your sliced Swiss cheese on top of each sandwich.  I put two per sandwich.
8) Put in your oven to broil for 2 mins.
9) Pull out pan and add two slices of bacon on top of each sandwich. Cross them to make an "X" per Hot Brown tradition.
10) Place back into your oven to broil until the cheese is bubbling hot and starts to get little brown spots. Hence - Hot Brown :)
11) Let sit a couple of minutes and then plate each Hot Brown.  Serve with a fork and knife for eating this open-faced sandwich. 

Enjoy!