Here's my take on 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
Featured In: Sandwich Recipes Across America
- 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 shredded Swiss cheese
- 18 slices snack rye bread
- 6 ounces sliced deli turkey
- 1 small onion, thinly sliced and separated into rings
- 5 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 2 tablespoons minced fresh parsley
- Preheat oven to 350°. Dissolve bouillon in water; set aside.
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; add cream and bouillon. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat.
- Place bread on two baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. (Or preheat broiler and broil until edges of bread are crisp and sauce is bubbly, 3-5 minutes.) Sprinkle with bacon and parsley. Yield: 1-1/2 dozen.
Originally published as Mini Hot Browns in Taste of Home April/May 2007, p15
Reviews for Mini Hot Browns
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Reviewed Nov. 2, 2013
"Great Kentucky tradition. Back home they add a slice of tomato in lieu of a slice of onion. For me, I like to have both on my hot brown."
Reviewed May. 25, 2012
"Delicious and very easy"
Reviewed Jul. 7, 2011
"This is wonderful....quick and delious.....perfect for Bunco get together...."