Kentucky Hot Brown


1 1/2 tablespoons butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Parmesan
Tony Chachere’s Original Creole Seasoning
14 oz. sliced roasted turkey breast, slice thick
4 Hawaiian sweet rolls
4 slices of bacon
2 Roma tomatoes, sliced
Parsley, chopped


In a saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Parmesan cheese until the Mornay sauce is smooth. Add a couple generous pinches of creole seasoning.

For each Hot Brown, cut roll in half and place in oven safe dish and cover with 7 oz. turkey, top with 2 slices of tomato. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with creole seasoning and parsley and serve immediately.