Makes eight (8) servings
1. Cut the tomatoes and go ahead and toast and cut the bread. Cover the tomato slices in salt & pepper.
2. Make the roux. Take a large pot, melt the butter and slowly add the flour until it becomes a thick paste, if it ends up too doughy you can add some vegetable oil. Cook it and brown the roux until khaki-colored or a bit darker.
3. When the roux is done, begin whisking in the whole milk and heavy whipping cream, being sure to incorporate the roux. Cooking it over medium to low until it simmers.
4. Stir that seasonning in, breathe deeply over the pot, if you can't smell the cayenne and the dill over the browned flour, add more.
5. When you're satisified, stir in the Pecorino Romano and homogenize the sauce.
The Mornay Sauce
6a. If you don't have the turkey breast pre-prepared, bake it in the oven with butter, salt, and pepper at 350°F (175°C) for about an hour.
6b. If you do have the turkey breast pre-prepared, you can begin prepping the Hot Brown for the oven.
7. Place the toast at the bottom of a deep baking pan, ideally you will cover the entire surface with the bread. Pull apart the turkey and place it on each slice individually, almost covering it.
8. Add the tomato slices on top of the turkey and place a bacon slice diagonally across each sandwich.
The sandwiches looked like this before adding The Mornay Sauce
9. Ladle the Mornay Sauce over the sandwiches until completely and evenly covered.
10. Heat the oven to a low broil and place the pan inside, cook until the sauce is browned a bit.
11. Enjoy!
This is what it could look like when you're done