Jalapeño Manchego Hot Brown with Benton’s Bacon

The hot brown is a classic Kentucky dish invented at the Brown Hotel. It is an open-faced turkey sandwich with bacon covered in a rich mornay sauce, and this recipe, from Louisville chef Anthony Lamas, gives it a Latin spin with the addition of jalapeno.

Anthony Lamas is chef and owner of Seviche, in Louisville, Kentucky. He has also cooked at the James Beard House five times, was honored as a semifinalist for the James Beard Best Chef: Southeast Award in 2010 and 2011, and won the title of Food Network’s Extreme Chef.