A fun mini version of the very popular sandwich so loved in Louisville.
Makes 18 each
1 chicken bouillon cube
¼ cup hot water
¾ cup half-and-half
3 tablespoons salted butter
2 tablespoons flour
1 cup grated Swiss cheese
5 strips bacon, cooked and crumbled
1 onion, thinly sliced
6 ounces cooked turkey, thinly sliced
18 slices party rye or small French bread
No nutrition information available
Dissolve bouillon cube in hot water, add half-and-half.
In saucepan, melt butter and add flour. Whisk and cook mixture until frothy and raw flour taste is gone. While stirring, add bouillon mixture. Stir constantly with whisk until the sauce thickens and begins to bubble. Add Swiss cheese and stir until smooth (If sauce needs thinning, 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°F for 10 minutes, garnish with parsley.