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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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My Mini Hot Browns are a smaller version of the famous Hot Brown sandwich. Guests quickly saddle up for juicy turkey slices and crispy bacon, piled on toasted rye bread and then topped with a rich cheese sauce. âAnnette Grahl Midway, Kentucky Ingredients:
1 teaspoon chicken bouillon granules |
1/4 cup boiling water |
3 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 cup half-and-half cream |
1 cup (4 ounces) shredded swiss cheese |
18 slices snack rye bread |
6 ounces sliced deli turkey |
1 small onion, thinly sliced and separated into rings |
5 bacon strips, cooked and crumbled |
2 tablespoons minced fresh parsley |
Directions:
1. In a small bowl, dissolve bouillon in water; set aside. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; stir in cream and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted. Remove from the heat.
2. Place bread slices on two baking sheets. Layer each with turkey, onion and cheese sauce. Sprinkle with bacon. Bake at 350° for 10-12 minutes or until heated through. Sprinkle with parsley. Yield: 1-1/2 dozen.
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