Kentucky Derby Hot Brown (Printable Version)

Golden flatbread topped with turkey, bacon, tomatoes, and creamy cheese sauce for a savory treat.

# What You'll Need:

→ Flatbread & Sauce

01 - 2 large flatbreads (naan or pre-baked pizza crusts)
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup grated Pecorino Romano cheese
06 - 1/4 teaspoon ground white pepper
07 - 1/4 teaspoon salt
08 - Pinch of ground nutmeg

→ Toppings

09 - 1 1/2 cups cooked turkey breast, sliced or shredded
10 - 1 cup cherry tomatoes, halved
11 - 4 slices thick-cut bacon, cooked and crumbled
12 - 1 cup shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley
15 - 2 to 3 thin tomato slices, optional for garnish

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
03 - Gradually whisk in the milk while stirring constantly, cooking until the mixture thickens, approximately 2 to 3 minutes.
04 - Remove from heat and stir in Pecorino Romano cheese, white pepper, salt, and nutmeg until fully incorporated and smooth. Set aside.
05 - Place flatbreads on the prepared baking sheet. Spread each with a generous layer of Mornay sauce.
06 - Distribute turkey, cherry tomatoes, crumbled bacon, mozzarella cheese, and Parmesan cheese evenly over each flatbread.
07 - Bake for 12 to 15 minutes until the cheese is melted and bubbly and the edges are golden brown.
08 - Remove from oven and garnish with fresh parsley and optional tomato slices. Slice and serve warm.

# Expert Tips:

01 -
  • It takes a Southern classic and makes it something you can actually eat with your hands without the sauce running down your arms.
  • The Mornay sauce is silky and rich without being heavy, and you'll find yourself making it for other dishes once you taste it.
  • You can have dinner on the table in under an hour, which means weeknight entertaining suddenly feels possible.
02 -
  • If your Mornay sauce breaks or looks grainy, whisk in a tablespoon of cold milk and return it to low heat for a minute—it'll smooth right back out.
  • Don't skip toasting the flour in butter; that minute matters because it removes the raw flour taste and gives the sauce real depth.
03 -
  • Don't let the Mornay sit too long before assembling; it sets as it cools, so work quickly once it's ready.
  • If your flatbreads are very thin, add the sauce right before baking instead of letting it sit, so they don't get soggy.
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