Hot Browns

1 chicken bouillon cube

 1/4 c. hot water                                                          

3/4 c. half-and-half

3 T. unsalted butter                              

 2 T. flour

 1 c. grated Swiss cheese                                              

 5 strips bacon, cooked, crumbled

 1 onion, sliced thin                                                            

6 oz. cooked turkey, thinly sliced

18 slices party rye or sm. French bread                      

Parsley

Dissolve bouillon cube in hot water; add 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. (If sauce needs to be thinned,heat and add a little water.)

Assemble hot browns by placing turkey and onion on each bread slice. Top with sauce and crumbled bacon. Heat at 350° for 10 minutes. Garnish with parsley. Yields 18.

 Note: This is an appetizer recipe that I turned into a dinner entree by using 6 slices of pumpernickel or any other durable bread. You can also use skim milk instead and it turns out just fine.

 

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