••••MINI HOT BROWNS🍞🏇🐴🥘🍮!!••••

(Source: tasteofhome.com & Annette Grahl, Midway, Kentucky)

••••MINI HOT BROWNS!!

 

TOTAL TIME: Prep/Total Time: 30 min. 

MAKES:18 servings

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 Jones Dairy Farm Dry-Aged 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 two 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. Yield: 1-1/2 dozen. 

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.

Originally published as Mini Hot Browns in Taste of Home April/May 2007, p15 

 

Nutritional Facts

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