Baby hot browns
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Appetizers |
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Ingredients:
| 1
| | Chicken bouillon cube | | 1/4
| cup | Hot water | | 3/4
| cup | Half and half | | 3
| tbsp | Unsalted butter | | 2
| tbsp | Flour | | 1
| cup | Grated Swiss cheese | | 5
| | Strips of bacon (cooked and | | | Crumbled) | | 1
| large | Onion, sliced thin | | 6
| oz | Cooked turkey, thinly sliced | | 18
| slice | Small french bread | | | Parsley |
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Procedures:
| 1 | Dissolve bouilon cube in hot water, and half and half in a saucepan, melt butter and add flour. | | 2 | Whisk and cook until mixture is frothy and raw flour taste is gone. | | 3 | While stirring, add the bouillon mixture. | | 4 | Stir constantly with a whisk until the sauce thickens and begins to bubble. | | 5 | 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. | | 6 | Top with sauce and crumbled bacon. | | 7 | Heat at 350 °F for 10 minutes. | | 8 | Garnish with parsley |
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