Save on Pinterest

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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 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.
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.
Nutrition Facts
1 appetizer: 98 calories, 6g fat (3g saturated fat), 21mg cholesterol, 246mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 5g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video