Kentucky Hot Brown

Name: Kentucky Hot Brown
Ingredients: 1 boneless turkey breast, about 3 pounds; 6 tablespoons ( ¾ stick) unsalted butter, softened Kosher salt and freshly ground black pepper; 2 cups whole milk, plus more if needed; 2 tablespoons all purpose flour; ½ pound sharp white cheddar cheese, grated (2 cups); ¼ cup freshly grated Parmesan cheese; Pinch of freshly grated nutmeg; 4 large eggs; 1½ cups whole milk, or more if needed; 8 (½-inch-thick) sliced day-old Pullman or other good-quality white sandwich bread; 4 tablespoons (½ stick) unsalted butter; 6 tablespoons canola oil; 3 ripe beefsteak tomatoes, sliced ½ inch thick; 6 ounces sharp white cheddar cheese, grated (1½ cups); ½ cup freshly grated Parmesan cheese; 16 (¼-inch-thick) slices bacon, cooked until crisp (see Note below); Fresh flat-leaf parsley leaves, for garnish

"Editor's Note: When it comes to <a href="https://www.cookstr.com/tag/Southern-Country-Recipes" target="_blank">classic Southern dishes</a>, the Kentucky Hot Brown sandwich is one that should be included in any list of beloved recipes from the region. This hearty dish from the Bluegrass State is filled with an assortment of flavors that every sandwich connoisseur will appreciate. Are you still looking for the perfect techni..."

INGREDIENTS

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1 boneless turkey breast, about 3 pounds

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6 tablespoons ( ¾ stick) unsalted butter, softened Kosher salt and freshly ground black pepper

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2 cups whole milk, plus more if needed

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2 tablespoons all purpose flour

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½ pound sharp white cheddar cheese, grated (2 cups)

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¼ cup freshly grated Parmesan cheese

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Pinch of freshly grated nutmeg

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4 large eggs

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1½ cups whole milk, or more if needed

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8 (½-inch-thick) sliced day-old Pullman or other good-quality white sandwich bread

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4 tablespoons (½ stick) unsalted butter

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6 tablespoons canola oil

•

3 ripe beefsteak tomatoes, sliced ½ inch thick

•

6 ounces sharp white cheddar cheese, grated (1½ cups)

•

½ cup freshly grated Parmesan cheese

•

16 (¼-inch-thick) slices bacon, cooked until crisp (see Note below)

•

Fresh flat-leaf parsley leaves, for garnish

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