THE KENTUCKY HOT BROWN

L*Derby Collection-4 oz butter 4 oz all-purpose flour 32 oz heavy cream 1 cup Pecorino Romano cheese, plus 2 TB for garnish Salt and black pepper, to taste 28 oz sliced roasted Turkey breast 4 slices Texas Toast, crust trimmed and toasted 8 slices crispy Bacon 4 Roma tomatoes,sliced Paprika Fresh parsley,chopped In a 2-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick Roux. Continue to cook Roux for 2 min. over med-low heat, stirring frequently. Whisk heavy cream into the Roux and cook over medium heat until the cream begins to simmer, about 2-3 min. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add salt and pepper to taste. *For each Hot Brown, place one slice of toast in an oven-safe dish large enough to hold the toast and cover with 7 oz of Turkey. Take the sliced Roma tomatoes and place them alongside the base of Turkey and toast. Next, pour 1/4 of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place entire dish into oven on broiler setting until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy Bacon on top,  sprinkle with paprika and parsley, and serve immediately. Yield: 4 servings (Source: Timothy Grayson-Spokesman-Review)  Variation: The Hot Brown burger- Make 1/4 lb lean ground beef patties and proceed to cook them by adding  Worcestershire sauce to the patties for additional flavor. Grill hamburger buns and place Mornay sauce on hamburger bun, add Roma tomatoes and Bacon to Burger and additional Mornay sauce for desired flavor. YUM!!! (Source: The Food Network)