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Mini Hot Browns

Total Time

Prep/Total Time: 30 min.

Makes

1-1/2 dozen

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
Mini Hot Browns Recipe photo by Taste of Home
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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 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh parsley

Directions

  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 2 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.

Nutrition Facts

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

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