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Mini Kentucky Hot Brown Sandwiches

Mini Kentucky Hot Brown Sandwiches
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Mini Kentucky Hot Brown Sandwiches are a bite-sized Southern classic featuring toasted mini bread rounds topped with roasted turkey, fresh tomato, crispy bacon, and creamy Mornay sauce, all broiled with melted Gruyère or Swiss cheese. Perfect as an appetizer or snack, they deliver rich, cheesy, and savory flavors in a convenient and shareable form.

Ingredients

Sandwich Components

  • Mini bread rounds or English muffins (preferably day-old) – quantity as needed
  • Sliced roasted or smoked turkey breast – thinly sliced, enough for topping each bread piece
  • Tomato slices – fresh, thinly sliced
  • Thick-cut bacon – 6-8 slices, cooked and cut into halves or thirds
  • Gruyère or Swiss cheese – 1 cup grated
  • Butter – 2 tbsp for toasting bread and sauce
  • Salt and pepper – to taste

Mornay Sauce

  • Butter – 2 tbsp
  • All-purpose flour – 2 tbsp
  • Milk – 1 cup, warmed
  • Grated Parmesan cheese – 1/2 cup
  • Pinch of nutmeg
  • Salt and pepper – to taste

Instructions

  1. Prepare the Bread Base: Lightly butter your mini bread rounds or English muffins. Toast them in a skillet or oven until golden brown and slightly crisp to prevent sogginess once the toppings are added.
  2. Layer the Turkey and Tomato: Place a slice of roasted or smoked turkey breast on each toasted bread piece, then top with a fresh tomato slice to add moisture and a slight acidity balance.
  3. Cook the Bacon: Fry thick-cut bacon until crispy but not burnt. Cut the cooked bacon into halves or thirds to fit neatly on the mini sandwiches.
  4. Make the Mornay Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes without browning. Gradually whisk in warm milk, cooking until the sauce thickens. Stir in grated Parmesan cheese, a pinch of nutmeg, salt, and pepper to create a creamy, cheesy Mornay sauce.
  5. Assemble and Broil: Spoon a generous amount of Mornay sauce over the turkey and tomato layers. Top each with pieces of crispy bacon, then sprinkle grated Gruyère or Swiss cheese evenly on top. Place the sandwiches under a broiler for a few minutes, watching closely until the cheese is melted, bubbly, and slightly golden.

Notes

  • Use day-old bread to help it hold up under the sauce without becoming soggy.
  • Use a moderate amount of Mornay sauce to avoid sogginess.
  • Broil carefully and watch closely as cheese can melt and burn quickly.
  • Cut bacon to match the size of the mini bread rounds for perfect bite-sized portions.
  • Prepare turkey slices and Mornay sauce ahead of time to speed up assembly.

Nutrition

Keywords: Mini Kentucky Hot Brown, Southern appetizers, bite-sized sandwiches, Mornay sauce, turkey sandwiches, party snacks, cheesy sandwiches

Find it online: https://ninagourmet.com/mini-kentucky-hot-brown-sandwiches/