This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

World Famous Hot Brown Sandwich

2 ounces butter
2 ounces all-purpose flour
16 ounces heavy whipping cream
½ cup pecorino-Romano cheese, plus 1 tablespoon for garnish
pinch of ground nutmeg
salt and pepper to taste
14 ounces thick-sliced roasted turkey breast
4 slices of Texas toast, crust trimmed, toasted
4 slices crispy bacon
2 Roma tomatoes, sliced in half
smoked paprika for garnish
chopped parsley for garnish

In a 2 quart saucepan over medium-low heat, melt the butter and slowly whisk in the flour until they are combined and form a thick paste, or roux. Continue to cook the roux for 2 minutes, stirring frequently. Slowly whisk cream into the roux, and cook until the cream begins to simmer, about 2 3 minutes. Remove sauce from the heat, and slowly whisk in the pecorino-Romano cheese until the sauce is smooth. Add nutmeg, salt and pepper.

For each "Hot Brown," place two slices of toast in an oven-safe dish, then cover with 7 ounces of turkey. Top with tomato slices. Then layer with crispy bacon slices. Next, pour enough sauce to completely cover the dish. Sprinkle with additional pecorino-Romano cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, sprinkle with paprika and parsley, and serve immediately.

Mint Julep

8 mint leaves
½ ounce simple syrup*
2 ounces bourbon
mint sprig for garnish
angostura bitters for optional garnish

*Simple syrup is equal parts sugar and water, brought to a boil and cooled before using.

In a julep cup or rocks glass, lightly muddle the mint leaves in the simple syrup.

Add the bourbon, then pack the glass tightly with crushed ice.

Stir until the cup is frosted on the outside.

Top with more crushed ice to form an ice dome, and garnish with a mint sprig and a few drops of bitters (optional).