Mini Kentucky Hot Browns

24 servings
1 hr

A petite version of Kentucky’s favorite open-face sandwich, these miniature hot browns are the perfect appetizer for the 'most exciting two minutes in sports' and Derby-watch party!

The Hot Brown is an open-faced sandwich of turkey and bacon, covered in Mornay sauce. Made famous in the 1920’s by the chef at the Brown Hotel in Louisville, Kentucky, this mini-version is a quintessential Derby Day party food!


These Mini Kentucky Hot Browns are crowd-pleasing bite you can scale up or down for a crowd or yourself and enjoy in front of your television while cheering on your favorite horse.

Don’t forget to wear your fanciest hat. ;)

Mini Kentucky Hot Browns


Serves 24


Ingredients


  • 24 (2-inch) round slices white bread


  • 2 tablespoons butter, melted


  • 6 slices bacon, cooked and crumbled


  • 1⁄4 pound thick-cut smoked deli turkey, cut into bite-size pieces


  • 24 slices Roma tomatoes


  • 1⁄4 cup loosely packed chopped parsley


  • 2 teaspoons smoked paprika


  • Mornay Sauce

Directions

  1. Preheat oven to 400°.  Brush both sides of bread rounds with melted butter.
  2. Place on a parchment-lined baking sheet. Bake for 4 to 6 minutes, or until lightly golden.
  • Spoon Mornay sauce on top of toasted bread rounds.
  • Sprinkle with bacon. Layer 2 pieces turkey and 1 slice tomato.
  • Sprinkle with parsley and paprika. Serve immediately.

Mornay Sauce


Makes 1 1/2 cups (serving size: about 2 1/2 tablespoons)


  • 2 tablespoons unsalted butter
  • ¼ cup finely chopped onion
  • 1 tablespoon all-purpose flour
  • 1 ½ cups whole milk
  • ¼ teaspoon salt
  • Dash of ground white pepper
  • Freshly grated nutmeg (optional)
  • ½ cup (2 ounces) shredded Gruyère cheese
  1. Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally.
  2. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally.
  3. Sprinkle flour over onion; cook 2 minutes, stirring occasionally.
  4. Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids.
  5. Stir in salt, pepper, and nutmeg, if desired.
  6. Wipe pan clean with paper towels.
  7. Return sauce to pan, and place over medium-low heat. Add Gruyère cheese, stirring until smooth. Serve immediately.

Serve these Kentucky Hot Browns with a  Sweet Tea Julep,

a marriage of two classic Southern drinks, the mint julep and sweet tea!

And for a sweet ending, serve up some  Mini Derby Pies, a Bluegrass-inspired recipe, baked in a muffin tin! These mini pies are a winning trifecta of pecan pie, chocolate and a touch of Kentucky Bourbon!

Recipe details
  • 24  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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Ingredients

  • 24 2-inch round slices white bread
  • 2 tablespoons butter, unsalted melted
  • 6 slices bacon, cooked and crumbled
  • 1/4 pound thick-cut smoked deli turkey cut into bite-size pieces
  • 24 slices Roma tomatoes
  • 1/4 cup loosely packed chopped parsley
  • 2 teaspoons smoked paprika
Mornay Sauce
  • 2 tablespoons unsalted butter
  • 1/4 cup onion, finely chopped
  • 1 tablespoon all purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • dash ground white pepper
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • Freshly grated nutmeg (optional)
Instructions

Preheat oven to 400°. Cut (24) 2-inch round slices using a cookie cutter. Brush both sides of bread rounds with melted butter. Place on a baking sheet. Bake for 4 to 6 minutes, or until lightly golden.
Spoon Mornay sauce on top of toasted bread rounds. Sprinkle with bacon. Layer 2 pieces turkey and 1 slice tomato. Sprinkle with parsley and paprika. Serve immediately.
To make Mornay Sauce
Place butter in a small saucepan over medium-low heat; cook until butter melts, stirring occasionally. Add onion to pan; cook 10 minutes or until tender (do not brown), stirring occasionally. Sprinkle flour over onion; cook 2 minutes, stirring occasionally.
Gradually add milk to flour mixture, stirring with a whisk until smooth; bring to a simmer. Simmer 10 minutes or until thickened, stirring frequently. Strain mixture through a fine sieve over a bowl; discard solids.
Stir in salt, pepper, and nutmeg, if desired.
Wipe pan clean with paper towels. Return sauce to pan, and place over medium-low heat. Add Gruyère cheese, stirring until smooth. Serve immediately.Makes 1 1/2 cups (serving size: about 2 1/2 tablespoons)
Tips
  • To make ahead, assemble without tomato and parsley and refrigerate. When ready to serve, place in preheated 350° oven on a parchment lined baking sheet for 5 – 10 minutes or until warmed through. Top with tomato and parsley.
Mary @ Home is Where the Boat Is
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