Wide Open Table is a bi-monthly Montana Free Press column on all things food and cooking. Sign up for this newsletter here. Sign up Turkey was the defining dish of Thanksgiving when I was growing up. I was particularly partial to the crispy skin as it came right out of the oven. We always had large family gatherings, so the big bird made a lot of sense as the featured protein. Of course, the leftovers became bonus meals on the Friday following the holiday, which is where this column’s tasty turkey possibility comes from. But first, let’s talk about the culinary centerpiece. As my world expanded and I learned about traditions and preferences in other households, I heard about people and families doing prime ribs, hams, and vegetarian-centered feasts for Thanksgiving. There is also the “I’m-all-about-the-sides” crowd that gravitates toward mashed potatoes, green bean casserole, appetizers, dinner rolls, stuffing/dressing, or the grand finale of pie. One recent survey by CBS News said at least two in three Americans will be eating turkey on Thanksgiving. So it turns out the bird is still king, at least for a day. And if you are roasting a turkey there are bound to be leftovers. What to do with them? Turkey sandwiches, turkey pot pie, turkey soup, turkey salad, turkey casserole — the list can go on. About 10 years ago I discovered my personal favorite turkey leftover dish. It came into the world thanks to a creative chef at the Brown Hotel in Louisville, Kentucky. It’s the more-than-a-century-old Kentucky Hot Brown open-face hot sandwich. And in the spirit of giving thanks, I want to thank the good people of Kentucky for giving it to the rest of us. Credit: Jon Bennion / MTFPSlices of hot turkey get placed on a nice piece of toast, topped with a broiled tomato, a cheese sauce, and an “X” of bacon on top. This is definitely a fork-and-knife situation, and perfect for the days following Thanksgiving. If you have family or friends staying over after the holiday, you should serve your guests this Hot Brown recipe for brunch as a nice little surprise. The jammy tomato, cheese sauce, and bacon take your taste buds in directions you probably didn’t experience on Thanksgiving: a little acid from the tomato, the unexpectedly creamy cheese sauce, and a bit of smokiness from the bacon. If you are a person (like me) who can’t resist eating a slice or two of bacon before your meal, make a few strips extra. One fun element of the Kentucky Hot Brown is that you get to put several different kitchen gadgets to work in assembling it: the toaster for the foundational bread, the broiler for the tomato, and the stovetop for the bacon and the cheese sauce. One tip for the broiler: Do not walk away while you are broiling! Just 15 to 30 seconds can be the difference between golden brown and carbonized food. Watch your tomatoes like a hawk and don’t get distracted.Yes, it’s a little more work than slapping some white bread around a cold slice of leftover turkey, but your stomach will thank you for this elevated post-feast treat. HOT BROWN RECIPEServes four 4 slices thick, crusty bread1 large tomato4-8 1/4-inch slices of leftover baked turkey breast (allow to come to room temperature)1 1/2 cups milk, 2% or whole (allow to come to room temperature)1 tbsp flour8 slices bacon1 tbsp bacon grease1 cup grated white cheddar or provolone optional: fresh parsley, hot sauceTurn on your oven broiler. Line a baking sheet with foil and cut your tomato into 1/2 inch slices. Drizzle the tomato slices with olive oil, salt, and pepper. Put them into the oven so they are 6-8 inches from the broiler and let them go for about 3-4 minutes. Cook eight slices of bacon in a large sauté pan. Once golden, remove them onto a dish lined with a paper towel. Reserve one tablespoon of the rendered bacon fat. Add the flour, whisk together, and allow it to cook for a minute on medium heat. Add 1 1/2 cup of room-temperature milk and whisk vigorously to remove any lumps. Allow it to simmer and thicken, stirring occasionally. Remove from the heat and add half the grated white cheddar or provolone. Slowly stir the cheese into the sauce and add salt and pepper to taste. Lightly toast four slices of bread in a toaster. While they’re toasting, move your oven rack to the middle position. Line another baking sheet with foil and place four pieces of bread on it. Cover the surface of the bread with the sliced turkey and top the turkey with broiled tomato slices. Spoon some cheese sauce over the top, followed by the grated cheese, salt, and pepper. Place under the broiler for a few minutes until the cheese starts to brown. Take it out and make an “X” with the bacon on top of each open-face sandwich. Add the parsley and hot sauce if you like. Credit: Jon Bennion / MTFPThe post Giving thanks for the Kentucky Hot Brown appeared first on Montana Free Press.