Kentucky Hot Brown with Roast Turkey

Ingredients

• 8 oz sliced Roast Turkey
• 2 thick slices sturdy white bread
• 4 slices bacon
• 2 tbsp butter
• 2 tbsp flour
• 1¼ cups whole milk
• ¾ cup grated Gruyère or white cheddar, plus 2 tbsp
• 1 pinch nutmeg
• 1 tomato, thickly sliced
• Salt and white pepper

Method

1. Cook the bacon until crisp and set aside. Toast the bread until golden and sturdy — it's the foundation of a very rich building.
2. Melt the butter, whisk in the flour, and cook 1 minute. Add the milk gradually, whisking, and simmer until it coats a spoon. Off the heat, melt in the cheese with the nutmeg, salt, and white pepper.
3. Set the toasts in a baking dish, pile on the Roast Turkey, and lay tomato slices over the top.
4. Drown everything in Mornay, dust with the reserved cheese, and broil 3–4 minutes until speckled brown and bubbling at the edges.
5. Cross the bacon over the top and serve immediately with a knife, a fork, and no shame.