The Hot Brown is the original hangover preventer. It was served at the midnight dance break at Louisville’s Brown Hotel to give the partiers a little sustenance to survive the last hours of drinking and dancing.
To make two Hot Browns, melt 1½ tablespoons butter and add 1½ cups flour, whisking continuously to make a roux. Cook over medium low heat for a couple of minutes until the rawness of the flour is gone and the roux is browned (be careful not to scorch!). Slowly whisk in 1½ cups heavy cream and bring to a simmer. Remove sauce from the heat and slowly whisk in ¼ cup Pecorino-Romano cheese until the Mornay sauce (the generic name for a cream sauce with cheese) is smooth. Add a pinch of ground nutmeg and season with salt and pepper.
For each of the Hot Browns, place a piece of thickly-sliced, toasted white bread in an oven proof dish and cover with a generous layer of roasted turkey breast (either roast your own and shred it or buy good quality turkey at the deli). Place a halved Roma tomato alongside and pour Mornay sauce over the dish to completely cover it. Sprinkle with more Pecorino-Romano and broil until the cheese begins to brown and bubble. Remove and top with two pieces of crispy bacon, paprika and parsley.