Mini Hot Browns

Name: Mini Hot Browns
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1-1/2 dozen.
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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 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

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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