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
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.