Hot Brown with a Crisp Green Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Hot Brown

1. Cook 8 bacon slices in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and set aside. 8 min
2. Toast 8 slices of thick-cut white sandwich bread until golden, then arrange 2 slices side-by-side in each of 4 oven-safe individual baking dishes or a large rimmed baking sheet. 5 min
3. Slice 2 pounds roasted turkey breast about ¼ inch thick and lay the slices generously over the toasted bread in each dish. 5 min
4. Position an oven rack 6 inches from the broiler element and preheat the broiler to high. 5 min
5. Timing-sensitive step. Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat, whisk in 4 tablespoons all-purpose flour, and cook the roux for 2 minutes, stirring constantly. 3 min
6. Timing-sensitive step. Slowly whisk in 2½ cups warmed whole milk and ½ cup heavy cream, then cook over medium heat, whisking constantly, until the sauce thickens and coats a spoon, about 5 minutes. 5 min
7. Timing-sensitive step. Remove the saucepan from heat and whisk in 3 ounces finely grated Pecorino Romano, 2 ounces finely grated sharp white cheddar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ⅛ teaspoon ground nutmeg until the cheese is fully melted and the Mornay is smooth. 2 min
8. Ladle the Mornay sauce generously over the turkey (or chicken) in each dish, top with sliced Roma tomatoes, and sprinkle extra Pecorino Romano over the top. 3 min
9. Timing-sensitive step. Broil for 4–5 minutes until the sauce is bubbling and the top is golden brown in spots — watch closely as broiler intensity varies. 5 min
10. Remove from the broiler, cross 2 strips of crispy bacon over each serving, and scatter 2 tablespoons chopped flat-leaf parsley over all the dishes before serving immediately. 2 min

Crisp Green Salad with Lemon Vinaigretteside

1. Chop 2 romaine lettuce hearts into bite-size pieces, thinly slice ½ English cucumber and 4 radishes, and thinly slice 2 tablespoons fresh chives. 7 min
2. Whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons fresh lemon juice, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper in a small bowl until emulsified. 3 min
3. Combine the romaine, cucumber, and radishes in a large bowl, drizzle the lemon vinaigrette over the top, and toss to coat evenly. 2 min
4. Scatter the sliced chives over the salad and serve immediately alongside the Hot Brown.