A Hot Brown is a decadent Louiseville baked sandwich. I’ve taken the ingredients and made them into delicious appetizers we serve every Kentucky Derby.
½ loaf Soft Sandwich Bread - cubed
½ pound Sliced Deli Turkey - cut into small pieces
1 small Onion diced
2 Tbsp Butter
¼ cup Flour
2 cups Milk
2 tsp Chicken Better than Bouillon or 1 Knorr Chicken Bouillon Cube
1 8oz bag Shredded Swiss Cheese
½ pound Bacon - cooked & crumbled
1 cup chopped fresh Parsley or ½ cup dried
Salt and Pepper to Taste
Put the bread, turkey, and onion into a large bowl. Cook the bacon until crispy.
In a saucepan, melt the butter. Add the flour & cook for 1 minute. Stir in the milk and cook until it starts to thicken. Add the bouillon.
Beat the eggs in a small bowl, and add ¼ cup of the milk to temper the eggs. Then slowly add the eggs into the saucepan with the milk stirring constantly. Once thickened add the cheese. Season with salt and pepper to taste.
Pour the milk & cheese over the bread. Mix to fully combine. Add the bacon and parsley. You can do this the night before. It keeps very well in the refrigerator.
Preheat the oven to 350℉. Spray a mini muffin tin with cooking spray. Scoop the mixture into the tray and bake for 12 minutes until golden. Serve warm.
This recipe makes about 50 mini appetizers.
If you want to use the whole loaf of bread, double the other ingredients except the eggs. Use 3 eggs.
You can use any type of milk for this recipe although I have not made it with vegetable-based milk.
These freeze very well. Scoop the dough onto a cookie sheet and put it in the freezer until firm, then store in a freezer bag. Take them out and bake as needed