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1
Preheat the oven to 400 degrees F.
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2
Lay the bacon out on parchment lined, rimmed baking sheet and sprinkle each slice with a thin, even layer of brown sugar.
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Bake until the bacon is beginning to brown and crisp, but is not completely done, about 8 to 10 minutes.
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4
It will continue to cook with the hot browns.
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5
Remove from oven and set aside.
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6
Toast the bread in a toaster, until lightly browned.
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7
Cut each piece of toast diagonally into triangles and overlap 3 triangles into each of 4 individual oval-shaped baking dishes.
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8
Alternatively, hot browns can be assembled and baked on ovenproof dinner plates.
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9
Mornay Sauce: In a medium saucepan over medium heat, add the butter and cook until the bubbling begins to diminish, indicating that the water in the butter is evaporating.
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10
Add the flour and stir with a wooden spoon to form a roux, cooking and stirring constantly for 2 to 3 minutes, being careful not to let the roux brown.
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11
Add the milk all at once, and continue to stir with a wooden spoon or whisk, while bringing mixture to a simmer.
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Continue to cook until smooth and thick, using a whisk to break up any lumps that form.
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Turn off the heat and add the Cheddar and Swiss cheeses, stirring until melted and combined.
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The cheese will thicken the sauce, so additional milk may be added, if desired.
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15
Season with salt and pepper, to taste.
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16
Cover the toast in each baking dish with about 1/4 cup of sauce.
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Then top with a layer of roasted turkey.
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Cover the turkey with additional sauce and put 2 strips of the bacon on top in a crisscross fashion.
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Sprinkle each dish with about 1 tablespoon of grated Parmesan and bake until bubbly, about 10 minutes.
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20
While the hot browns are baking, combine all the ingredients for dressed tomatoes in a medium-size bowl and toss to combine.
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21
During the last 2 to 3 minutes of baking, turn on the broiler to brown the tops of the hot browns.
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22
Remove from oven and serve hot, with a small dish of tomatoes on the side or piled atop the hot browns, if desired.
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23
A viewer, who may not be a professional cook, provided this recipe.
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24
The Food Network Kitchens chefs cannot make representation as to the results.
