Roxy-cado Hot Browns

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Hot browns are Kentucky staples: turkey and cheese sauce atop toast. Ada the Lexingtonite suggested topping them Roxy Taco and avocado, and I was like [ten million high fives]. Adapted from the Brown Hotel's recipe.

INGREDIENTS
1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, slice thick
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half
1 rip avocado sliced
Parsley
Roxy taco

Melt butter and slowly whisk in flour to form a thick paste or roux. Cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato, two toast points, and 1/4 of the avocado slices and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with Roxy Taco and parsley and serve.