Lynn's Paradise Cafe's Hot Brown
4 to 8 slices toasted sourdough or French bread (1/2 inch thick)
3 to 4 cups Mornay sauce (recipe follows)
11/4 pounds thinly sliced roast turkey breast (about 12 slices)
6 cups shredded Monterey Jack cheese
8 slices tomato
8 strips cooked bacon
4 slices cheddar cheese
Grated Parmesan, for garnish (optional)
Minced parsley, for garnish (optional)
Heat oven to 400 degrees.
Spray 4 oven-proof plates or large bowls with nonstick cooking spray. Place 1 to 2 pieces of toast (depending on the size of the bread) in the center of each plate. Cover each piece of toast with about 1/4 cup sauce.
Divide the turkey evenly among the plates. Arrange the slices so they cover the toast. Ladle an additional 1/2 cup Mornay sauce over each portion of turkey.
Divide the Monterey Jack cheese evenly among the plates, mounding it high in the center. Place 2 slices tomato, then 2 slices of bacon (crossed in an X) atop each portion. Top with a slice of cheddar.
Bake about 15 minutes. Garnish with Parmesan and parsley, if using. Serve immediately.
Mornay sauce (from C-J files)
1/2 cup butter
1/2 cup flour
3 cups milk
1/2 cup grated Parmesan
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
Salt and pepper, to taste
In a large saucepan, melt butter over medium-low heat. Stir in flour. Cook about 1 minute. Add milk, stirring constantly to prevent lumps. Keep stirring and increase the heat to medium. When the mixture boils and thickens, remove from heat. Stir in cheeses. Add salt and pepper to taste.
Makes 4 cups.