Mini Hot Browns Recipe

5 3 2
Mini Hot Browns Recipe
Mini Hot Browns Recipe photo by Taste of Home
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Mini Hot Browns Recipe

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5 3 2
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 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

Directions

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.
Try them as a slider: double the amount of bread slices but only top half. After assembling, use the remaining bread slices to top your mini sandwiches.
Originally published as Mini Hot Browns in Taste of Home April/May 2007, p15

Nutritional Facts

1 appetizer: 98 calories, 6g fat (3g saturated fat), 21mg cholesterol, 246mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.

  • 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
  1. Preheat oven to 350°. Dissolve bouillon in water; set aside.
  2. 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.
  3. 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.
Try them as a slider: double the amount of bread slices but only top half. After assembling, use the remaining bread slices to top your mini sandwiches.
Originally published as Mini Hot Browns in Taste of Home April/May 2007, p15

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Reviews forMini Hot Browns

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rebelwithoutaclue User ID: 4288906 72349
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."

MY REVIEW
midwaymama User ID: 4300645 86244
Reviewed May. 25, 2012

"Delicious and very easy"

MY REVIEW
betsyhelen User ID: 2586780 64856
Reviewed Jul. 7, 2011

"This is wonderful....quick and delious.....perfect for Bunco get together...."

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