Mini Hot Browns
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
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
Reviews
My, my, my, the sensitivity of some of the reviewers and I didn't need an original Hot Brown recipe. Annette clearly stated her take on Hot Brown making her version as appetizers, served open faced, and likely picked up with fingers. While I made a slight variation using pre-made chicken stock and finely minced shallots or finely minced scallions works well, and the obvious omission of tomato, the Swiss cheese sauce was good. While not a Hot Brown, a nice twist on a favorite recipe.
This is not a hot brown. Probably a tasty sandwich but in no way resembles a hot brown. Wish you would call it something else.
Here is the real recipe for a Hot Brown. Not this bastardized dish here on Taste of home, this recipe is directly from the Brown Hotel in Louisville, Ky where the Hot Brown was originated. 2 oz. Whole Butter 2 oz. All Purpose Flour 8 oz. Heavy Cream 8 oz. Whole Milk ½ Cup of Pecorino Romano Cheese Plus 1 Tablespoon for Garnish Pinch of Ground Nutmeg Salt and Pepper to Taste 14 oz. Sliced Roasted Turkey Breast, Slice Thick 4 Slices of Texas Toast (Crust Trimmed) 4 Slices of Crispy Bacon 2 Roma Tomatoes, Sliced in Half Paprika Parsley In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste. For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape - then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.
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.
Delicious and very easy
This is wonderful....quick and delious.....perfect for Bunco get together....