Like most of you, I relish Thanksgiving leftovers. Stuffing, mashed potatoes, and turkey legs all possess a greater depth of flavor the next day. But white meat turkey always seems to taste worse the following morning. In my mind, consuming leftover turkey breast is up there with finishing day-old fish. To help matters, I decided to try a regional dish I've always wanted to make: the legendary Kentucky Hot Brown. This warm sandwich, created at the Brown Hotel in 1926, is an open-faced wonder of roasted turkey, bacon, and tomatoes on fat toast, drizzled with luscious Mornay sauce. Nearly a century later, there are many variations, but I returned to the original, a move I don't regret. I love how the creamy, nutty Pecorino cheese sauce offsets the lean tone of turkey breast. For a Thanksgiving leftover idea you'll be making for years to come, keep reading.
2 oz. whole butter Serves 2.
2 oz. all-purpose flour
1 quart heavy cream
1/2 cup Pecorino Romano, plus 1 tablespoon for garnish
Salt & pepper
14 oz. sliced roasted turkey breast
2 slices Texas toast (or any thick-sliced toast), crust trimmed
4 slices of bacon, cooked until crisp
2 tomatoes, sliced or halved
Paprika and chopped parsley, for garnish
2 oz. whole butter