Made famous by The Brown Hotel in Louisville, a hot brown is an open-face turkey sandwich with cheese sauce and bacon. To feed a crowd, we rolled the quintessential ingredients into a sliceable stromboli.
Preheat oven to 375ºF. Line a 15x10-inch baking pan with foil. Brush with 2 teaspoons olive oil. Sprinkle with cornmeal.
On a lightly floured surface roll dough to a 13x10-inch rectangle. Transfer to prepared pan. Spread dough with mustard and arrange half the turkey over dough, leaving a 1/2-inch border. Sprinkle with half the cheese. Top with bacon, tomatoes, and remaining turkey and cheese.
Starting from a long side, roll up dough around filling. Pinch seam and ends to seal. Lightly beat egg yolk with 1 teaspoon water. Brush dough with egg yolk mixture; sprinkle with sesame seeds. Using a sharp knife, cut shallow slits on top to vent.
Bake 40 minutes or until golden brown. Let cool 20 minutes. Makes 8 servings.
(5 g saturated fat,
1 g polyunsaturated fat,
4 g monounsaturated fat),
63 mg cholesterol,
787 mg sodium,
28 g carbohydrates,
0 g fiber,
1 g sugar,
18 g protein.