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My review
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Ingredients
1 h 30 m servings 1280 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the skinless side of the turkey breast with 1/2 of the kosher salt and herbes de Provence. Season the skin side with the remaining kosher salt. Place turkey skin-side up into an oiled baking dish.
- Roast in the preheated oven until an instant-read thermometer inserted into the turkey registers 148 degrees F (64 degrees C), 45 to 60 minutes.
- Place bacon on a baking sheet lined with aluminum foil. Remove turkey from the oven and let cool.
- Bake bacon in the hot oven until about halfway cooked, 10 to 15 minutes.
- Melt butter in a pot over medium heat. Stir in flour until combined. Cook, stirring occasionally, until roux smells like cooked pie crust, about 3 minutes. Whisk in cream all at once. Cook until Mornay sauce is thickened and starting to boil, about 5 minutes. Immediately turn off the heat.
- Season Mornay sauce with salt, black pepper, and cayenne pepper. Stir in 1/2 cup Pecorino Romano cheese until combined. Add nutmeg and stir briefly.
- Cut turkey into thick slices. Pull off the skin.
- Stack 2 bread slices on top of each other and trim off the crusts. Cut 1 slice into 2 triangles. Place bread in a small baking dish set on top of a sheet pan. Top bread with 3 slices of turkey. Place 3 tomato slices in between. Ladle 1/4 of the Mornay sauce all over and cover with 2 tablespoons Pecorino Romano cheese. Sprinkle with paprika; lay the partially cooked bacon across the top. Repeat with remaining ingredients to make 3 more servings.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Bake under the broiler until bacon is crispy and the tops are well browned, about 5 minutes. Place on napkin-lined plates and sprinkle parsley over each dish.
Footnotes
- Chef's Notes:
- Feel free to buy thick-cut deli turkey so you don't have to make the turkey yourself.
- Substitute Parmesan cheese or a nice extra-sharp Cheddar for the Pecorino Romano if desired. Substitute cayenne for the paprika if preferred.
- Instead of broiling, you can finish by baking in the oven at 475 degrees F (246 degrees C) for the same results. To cheat, you can cook bacon crisp separately, and just top the finished dish, but I think it tastes better if you brown with the bacon on top.
Nutrition Facts
Per Serving: 1280 calories; 85.4 g fat; 36.6 g carbohydrates; 88.7 g protein; 400 mg cholesterol; 2841 mg sodium. Full nutrition