Monday, August 27, 2018

Mini Hot Browns

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

   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. Sprinkle with bacon and parsley.

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