Hot Browns With Pimento Cheese Mornay Recipes

PIMENTO CHEESE THREE WAYS

Pimento Cheese Three Ways image

Provided by Damaris Phillips

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

12 ounces mayonnaise
6 ounces cream cheese, softened
1 1/2 pounds extra-sharp Cheddar, grated
Kosher salt and freshly ground black pepper
Crackers, for serving
4 ounces shishito peppers
2 teaspoons vegetable oil
1 tablespoon sesame oil
Kosher salt and freshly ground black pepper
2 tablespoons black sesame seeds
1 jarred piquillo pepper, chopped
1/4 cup chopped pickled banana peppers
10 dill pickle slices, chopped
Kosher salt and freshly ground black pepper
1 roasted red pepper, seeded and diced

Steps:

For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls.
For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up.
Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop.
Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds.
For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning.
For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine.

HOT BROWN

Hot Brown image

The Hot Brown was invented in 1926 at the Brown Hotel in Louisville, Ky., by the chef Fred Schmidt. The open-faced turkey sandwich, smothered in Mornay sauce and topped with bacon, was served to customers at late-night dances, while the band was on its break. The dish has become a Louisville staple, one well suited for Derby Day or after Thanksgiving, when roast turkey is plentiful. Thick slices of bread, sold as Texas Toast in some parts of the United States, do not get lost under the meat and sauce. Hand-carved turkey is best for the dish; deli turkey slices do not deliver the same Hot Brown experience.

Provided by Sara Bonisteel

Categories dinner, easy, weeknight, casseroles, poultry, sauces and gravies, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 (8-inch) sandwich loaf (about 20 ounces), cut evenly into 8 slices, crust removed
2 tomatoes, quartered
1 pound roasted turkey breast, thickly sliced
1/4 cup unsalted butter (1/2 stick)
1/4 cup all-purpose flour
1 cup heavy cream
1 cup whole milk
1/2 cup shredded Pecorino Romano (about 1 1/2 ounces)
Pinch of ground nutmeg
Salt and freshly ground pepper
Shredded Pecorino Romano, for sprinkling
8 slices crisp cooked bacon
Chopped parsley, for garnish
Paprika, for garnish

Steps:

Prepare the sandwich: Heat oven to 400 degrees. Cut 4 bread slices in half diagonally. Divide the remaining 4 whole slices among four individual 7-by-9-inch (or other similarly sized) baking dishes (see Tip), and place 2 pieces of halved bread on opposite sides of the bread, positioning the longest side of each triangle closest to the whole slice of bread. The formation will look like a two-way arrow. Nestle a piece of tomato on either side of the whole slices of bread, forming a square shape with the bread triangles. Divide the turkey slices among the whole slices of bread. Transfer the casseroles to the oven to toast as you prepare the sauce.
Prepare the Mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in flour until mixture forms a roux. Cook over medium-low heat, whisking frequently, 2 minutes. Whisk heavy cream and milk into the roux and cook over medium until the sauce begins to simmer and thicken, 2 to 3 minutes.
Remove the sauce from the heat and whisk in 1/2 cup Pecorino Romano until the sauce is smooth. Add nutmeg, salt and pepper to taste.
Remove the dishes from the oven and pour the Mornay sauce over each, smothering the meat, bread and tomatoes.
Sprinkle additional Pecorino Romano on top of each dish and broil until the cheese begins to brown and bubble, 4 to 5 minutes, working in batches, if necessary.
Remove from the broiler and cross 2 slices of bacon over each dish. Sprinkle with parsley and paprika, and serve immediately.

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