Mini Hot Browns Recipe

Mini Hot Browns Recipe photo by Taste of Home

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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. —Annette Grahl Midway, Kentucky

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Mini Hot Browns Recipe

Prep/Total Time: 30 min.

Yield: 9 Servings

20 10 30

Ingredients

1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons 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

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.
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.

Nutritional Facts 1 serving (2 pieces) equals 204 calories, 12 g fat (7 g saturated fat), 43 mg cholesterol, 552 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Mini Hot Browns in Taste of Home April/May 2007, p15