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Mini Hot Browns

 Mini Hot Browns
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
9 ServingsPrep/Total Time: 30 min.


  • 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


  • 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,

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Mini Hot Browns (continued)

Nutritional Facts: 12 g fat (7 g saturated fat), 43 mg cholesterol, 552 mg sodium, 13 g carbohydrate, 1 g fiber, 11 g protein.