Baby Hot Browns
Submitted by joyfulsass
Baby Hot Browns are bite-sized Kentucky classics: sliced turkey and onion on French bread rounds, smothered in a creamy Swiss cheese sauce and topped with crumbled bacon. A rich, savory appetizer.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minStraight out of Louisville, y’all.
The Hot Brown was born at the Brown Hotel in the 1920s, and this appetizer version shrinks it down to party-friendly bites without losing a drop of that indulgent charm.
Sliced turkey and thin-cut onion sit on small rounds of French bread, then get blanketed in a velvety Swiss cheese sauce made from scratch with half-and-half and chicken bouillon.
A shower of crumbled bacon on top and a quick trip through the oven seals the deal.
These vanish fast at gatherings, so consider doubling the batch.
Pro Tips
- Whisk the flour into the melted butter and cook until frothy before adding the liquid. This cooks out the raw flour taste and builds a smooth roux.
- Add the bouillon mixture slowly while whisking constantly. Dumping it in all at once creates lumps that are nearly impossible to fix.
- If the cheese sauce gets too thick, thin it with a tablespoon of hot water at a time until it pours easily.
- Use thinly sliced deli turkey if you don’t have leftover roast turkey on hand. It works just as well for these little bites.
Ingredients
Directions
Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. Whisk and cook until mixture is frothy and raw flour taste is gone. While stirring, add the bouillon mixture. Stir constantly with a whisk until the sauce thickens and begins to bubble.
Add Swiss cheese and stir until smooth (add water and heat if sauce needs to be thinned) Assemble hot browns by placing turkey and onion on each bread slice.
Top with sauce and crumbled bacon. Heat at 350 degrees for 10 minutes. Garnish with parsley.
Comments