Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
- One 2-pound boneless turkey breast half, skin-on
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4tablespoons unsalted butter
- 1/4cup all-purpose flour
- 2 cups milk
- 1/2cup shredded sharp yellow Cheddar
- 1/2cup grated pecorino
- Pinch freshly grated nutmeg
- Four 3/4-inch-thick slices white bread, toasted
- 2large tomatoes, sliced
- 1/4 cup grated pecorino
- Pinch sweet paprika
- 1tablespoon chopped fresh parsley
- 8 slices cooked bacon
For the turkey: Preheat the oven to 350 degrees F. Drizzle with the olive oil and sprinkle generously with salt and pepper over the whole turkey breast. Place on a roasting pan and cook until it begins to brown, about 50 minutes. Raise the temperature to 400 degrees F and roast until the skin is golden brown and crispy and an instant-read thermometer inserted into the middle of the breast reads 165 degrees F, about 15 minutes more. Remove the turkey from the oven and let cool. Cut into 1/4-inch-thick slices.
For the mornay sauce: Cook the butter and flour over medium heat in a pot, stirring continuously for 5 minutes; the roux will be pale gold in color. Raise the heat to medium-high and add the milk. Whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. Remove the pot from the heat and stir in the Cheddar, pecorino and nutmeg.
For the sandwich: Preheat the broiler. Assemble the hot brown by laying the toast down in a large pan. Divide the sliced turkey over the top. Layer with the tomatoes, mornay sauce and pecorino. Place the pan under the broiler until the sauce is golden brown, about 5 minutes. Transfer to a plate and sprinkle with the paprika and parsley and top with the bacon.