Hot Brown Sandwich
Delicious, creamy and super cheesy! This Kentucky Hot Brown sandwich is definitely one you don't want to pass up. Tomato and bacon are classic toppings that are a must. Indulgent and delicious!
- 8 slices bacon
- 2 Tablespoons bacon drippings
- 2 Tablespoons all-purpose flour
- 1 1/2 cups half and half
- 1 cup romano cheese, grated
- 8 thick slices of Texas toast
- 2 roasted turkey breasts, sliced
- 1-2 tomatoes, sliced
- 1/4 cup fresh parsley, chopped
- Kosher salt, to taste
- Course pepper, to taste
- Nutmeg, to taste
Preheat the pellet grill to high.
Roast turkey breasts in the pellet grill until internal temperature reaches 155 degrees F. Set aside to rest.
Cook the bacon in a large skillet until crisp. Transfer to a paper towel lined plate. Save some bacon drippings for the sauce.
For the Monray sauce:
Add 2 Tablespoons of bacon drippings to a 12 inch skillet, add the flour and whisk until brown. Add the half and half stirring until thickened. Remove from heat and stir in 1 cup Romano cheese. Season with salt, pepper and nutmeg.
In a skillet or large baking dish, assemble the sandwiches by placing slices of Texas toast in the bottom of skillet or baking dish. Add 3 slices of turkey to each slice of toast. Followed by a tomato and Monray sauce. Top each sandwich with 2 slices of bacon. Cover sandwiches with Romano cheese. Garnish with chopped parsley.
Place sandwiches in the pellet grill until the sauce is bubbling. About 3-5 minutes.