GF Baby Hot Browns
A miniature version of a Kentucky Hot Brown, these bite-sized open-faced sandwiches feature diced roast turkey in a delicious cheese sauce. Made popular by a Louisville hotel in the 1920s, these appetizers are a popular menu item at our annual Kentucky Derby Party each May.
GF Baby Hot Browns
Ingredients
- 3 Tbl butter or margarine
- 3 Tbl Better Batter Gluten Free Flour
- 1 c milk
- 1 1/2 c (4 oz) shredded sharp Cheddar cheese
- 1 1/2 c diced cooked turkey
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/2 c fresh grated Parmesan cheese, divided
- 6 bacon slices, cooked, crumbled, and divided
- 4-5 Roma (plum) tomatoes, thinly sliced
- One Better Batter recipe for French Bread, baked into 2 inch baguettes, then cut crossways into smaller rounds
Instructions
Prep all ingredients and have them ready to go before starting this recipe.
Preheat and toast bread slices. Preheat oven to 475 degrees. Arrange the sliced bread on a cookie sheet lined with parchment paper. Toast the bread 3-5 minutes or until slightly dried out and just beginning to crisp. Remove from oven and set aside.
Make the cheese sauce. In a medium saucepan, melt the butter over low heat. Add the flour and cook, whisking constantly, until smooth. Gradually whisk in milk; and whisk constantly over medium heat until mixture is thickened and bubbly. Add grated Cheddar cheese, whisking until the cheese melts. Switch to spatula and stir in diced turkey, salt, and pepper. Mix well to coat turkey in the cheese sauce.
Top and bake. Top each bread slice with a spoonful of cheese and turkey mixture. Sprinkle with Parmesan cheese and half of the crumbled bacon. Bake at 475 for 2-4 minutes or until Parmesan cheese is melted.
Remove from oven and top with tomato slices then sprinkle with remaining bacon. Makes 2 dozen.
entree! Use large slices of bread and spread the cheese and turkey mixture evenly, topping with multiple slices of tomato, Parmesan, and bacon. Serve with a green salad. Yum.
Adapted from Southern Living
