Hot Brown
- 8 slices toast, trimmed of crusts (use firm-textured or home-style bread)
- Eight ¼-inch-thick slices cooked turkey (or chicken), cut to fit the toast (I favor breast meat)
- 4 tablespoons (½ stick) butter
- 6 tablespoons all-purpose flour
- 2½ cups milk
- 1 large pasteurized egg, well beaten
- 1/3 cup plus 2 tablespoons freshly grated Parmesan cheese
- ¼ cup softly whipped cream (optional)
- 1 teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 8 slices crisply cooked bacon
Instructions:
Whatever you use for this recipe must be flameproof, able to take intense broiler heat; that eliminates glass and ceramic baking dishes that are merely ovenproof.
- Preheat the broiler. Arrange 2 slices of toast side by side in each of four single serving metal gratin pans (or four 8-inch metal pie pans attractive enough to appear at the dinner table). Top each piece of toast with a slice of turkey and set aside while you prepare the sauce.
- Melt the butter in a heavy medium-size saucepan over moderate heat, then blend in the flour. Add the milk and cook, whisking constantly, for 3 to 5 minutes or until thickened and smooth.
- Blend a little of the hot sauce into the beaten egg, stir back into the pan, and cook and stir 1 minute more. Under no circumstances allow the sauce to boil; it will curdle. Off heat, mix in the 1/3 cup grated Parmesan and when it melts, fold in the whipped cream, if desired. Finally, season to taste with the salt and pepper.
- Ladle the cheese sauce over the sandwiches, dividing the total amount evenly. Sprinkle with the remaining 2 tablespoons grated Parmesan, again dividing evenly.
- Slide the pans into the broiler, setting them 4 to 5 inches from the heat, and broil for 2 to 3 minutes or until bubbly and flecked with brown.
- Crisscross 2 slices of bacon over each portion and serve.