Nutrition
Ingredients
- 8 slices bacon
- 1½ Tbsp. unsalted butter
- 1½ tsp. finely chopped onion
- 2 Tbsp. all-purpose flour
- 1½ cups whole milk
- Pinch of cayenne pepper
- Kosher salt, freshly ground black pepper
- ¾ cup coarsely grated extra-sharp cheddar
- 1 Tbsp. dry sherry
- 4 thick slices white sandwich bread, toasted lightly
- 8 oz. roast turkey breast, thinly sliced
- 4 thin slices tomato
- 2 Tbsp. finely grated Parmesan
Instructions
- 1 Working in batches if needed, cook 8 slices bacon in a large skillet over medium heat, turning occasionally, until brown and crisp, 8–10 minutes. Transfer bacon to paper towels to drain.
- 2 Meanwhile, cook 1½ Tbsp. unsalted butter and 1½ tsp. finely chopped onion in a small saucepan over medium-low heat, stirring often, until softened, about 4 minutes. Stir in 2 Tbsp. all-purpose flour and cook, stirring often, until coated and raw flour taste has cooked off, about 3 minutes. Remove pan from heat and, in a steady stream, pour in 1½ cups milk, vigorously whisking constantly until mixture is smooth. Mix in a pinch of cayenne pepper and season with kosher salt and freshly ground black pepper. Set over medium-high heat and bring just to a simmer, cooking until thickened, 1–2 minutes. Strain through a fine-mesh sieve into a medium bowl; add ¾ cup coarsely grated extra-sharp cheddar and 1 Tbsp. dry sherry and stir until cheese is melted and mixture is smooth.
- 3 Heat broiler. Arrange 4 thick slices white sandwich bread, toasted lightly, on a rimmed baking sheet and divide 8 oz. roast turkey breast, thinly sliced, and 4 thin slices tomato among toasts. Spoon some sauce over each and sprinkle with 2 Tbsp. finely grated Parmesan, dividing evenly. Broil sandwiches until brown and bubbly on top, 5–7 minutes. Remove from broiler and crisscross 2 bacon slices on top of each sandwich. Editor’s note: This recipe was first printed in the February 1990 issue of ‘Gourmet’ as ‘Hot Browns’; it was retested and edited for style and clarity by the Epicurious Test Kitchen in April 2026.
Original Source
View Full Recipe on Epicurious
Complete instructions, photos, and tips on the original site
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